1. Mythbusters: Microwave Madness
Microwaves
Stop first clip at end of myth 2 – 9:45,
Mythbusters: Microwave Madness

2. In 1945, Dr. Perry Spencer was working in his lab when he felt heat coming from a nearby vacuum tube emitting microwaves. He placed a chocolate bar near the warm tube and watched it melt which was the beginning of the modern day microwave!

3. A MAGNETRON TUBE emits electromagnetic waves evenly throughout the microwave causing MOTION of water molecules in food, creating FRICTION, resulting in HEAT -cooking the food.

4. This heat starts on the outside of the food & moves in
This heat starts on the outside of the food & moves in The more dense the food, the longer it will take to cook EXAMPLE = A baked potato vs. herbal tea
Motion Friction Heat

5. Ingredients microwaves are attracted to are:
1. Fat
2. Sugar
3. Water

6. Acceptable Microwave Cookware:
- Glass
- Paper or Plastic
- Microwave Cookware

7. Unacceptable Microwave Cookware:
Metal pans:
DANGEROUSLY hot and reflective heat
Decorative China: pieces with gold or silver plating on it = TOO HOT!

8. Acceptable Coverings:
Paper Towels: Absorbs moisture, spatters, and spills NOT RECYCLED PAPER!
Waxed or Parchment Paper: Prevents splatter messes Holds in some of the moisture
Plastic Wrap: Holds in moistures; BE CAREFUL!
Cookware Lid:
Prevents splatters and
retains moisture.

9. Microwave Techniques:
Stirring: To distribute heat of food evenly.
Turning Over: To microwave food all sides.
Covering:
A: Retains nutrients
B. Holds in moisture
C. Speeds up cooking
Rotating: regulates hot spots
Pricking:
(egg yolks ; potatoes; casing) To keep from exploding!
Select foods of the same size:
To allow food to cook more evenly

10. Standing Time:
Time at the end of microwaving to allow food to finish cooking outside of the oven.

11. Microwave Cooking Time will INCREASE with:
1.) Larger size of food: EXAMPLE: small vs. large potato
2.) Larger quantity or number
EXAMPLE: 3 burritos vs. 1 burrito

12. Foods that should NOT be cooked in the microwaved
Eggs in a shell !!!
Pancakes-they will not brown or get a crust on them.
Canned foods –temperature does not get high enough to cook out bacteria.
Deep-fry foods- fat cannot be controlled!
Large amounts of food Takes too long, not as efficient

13. ROUND containers cook more evenly because heat does not get trapped in the corners or cause “hot spots”!
Round
Square