Something that I’ve noticed across most of the microwave ovens that I’ve used is that when they hum while cooking food, I can pick out 2 distinct tones. One of them is pretty clearly 60 120 hz, the 2nd harmonic of the AC power frequency. The other is consistently a minor 7th above that (which would be somewhere around 106-108 212-214 hz depending on the exact ratio). What causes this 2nd frequency to be produced?
Edit: after checking against a tone generator, the low frequency is actually 120 hz, double the grid frequency. The question is still the same, just an octave higher.
Maybe you’re just doing it wrong. It’s a poor craftsman that blames their tools. I don’t get mad at the toaster for being bad at boiling water.
I’ve been trying to think of things that a microwave is better for, and could only think of melting butter. Though a small saucepan does that too.
A fan oven or a frying pan or a grill all cook stuff 10x better than a microwave
A craftsman wouldn’t use the worst tool for the job, after all
Microwaves are fantastic cooking tools, and I’m pretty confident you’re not using yours to its potential. Defrosting, reheating, steaming, boiling. Does it all in half the time with half the mess. All those settings on the keypad do something good. Most people just wack a few numbers in and let the microwave literally cremate the food on full power. Those reheat and defrost settings apply microwave then switch to low or no power, leaving the applied heat to radiate internally before repeating. Different densities and starting temperatures are accounted for.
Obviously you wouldn’t cook a stir fry or a steak in a microwave. Potatoes before roasting though? Dumplings? Frozens? Yes please Mike.
Mashed potatoes :
Dice small, 10-15min
Rice:
1,5dl water to 1dl rice, 10-12min
I could go on. It’s a big water heater
Why have I not been microwaving rice? Does this affect the texture at all?
Only if you don’t turn down the power, you want full effect to get in to temp and then turn it down to keep temperature steady
So, not what you said, then
I don’t think I specified, but much like cooking rice on a stove top you won’t run it at the same temperature. The microwave will use less energy than a traditional stove top, not sure about induction ones. And after learning to boil things with it, I do it all the time.
Just get it to boiling then 450 then if needed 300
I’ve never seen someone use Deciliters before! Love it. Disclaimer: I live in either the USA, Myanmar, or Liberia.
It does passable baked potatoes too, but if you microwave it for about half the time and then toss it in some oil, kosher salt, and pepper and put it in a hot oven, you get great baked potatoes in far less time than in the oven alone. You’re basically boiling the middle and baking the outside. Great combo.