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Microwave oven PWM frequency

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Zero999:
Steam is above 100°C.

There are plenty of foods which microwave well. Of course putting a whole egg in the microwave will end badly, but scrambled egg is fine and the result will be indistinguishable from the stove. I also microwave porridge, which is more efficient than the stove for a single portion.

There is one food I only will cook in the microwave: onions. I stab the onion with a knife a few times, put it on a plate and zap it for a couple of minutes at full power. I leave it to cool for a bit, squeeze the onion and the cooked bit in the middle pops out. If I want to brown it, I'll put it in a frying pan or under the grill for a couple of minutes. I do this because I react badly to chopping raw onions and blasting them in the microwave neutralises them, making them safe to cut up.

ogden:

--- Quote from: Zero999 on August 14, 2019, 09:39:20 am ---Steam is above 100°C.

--- End quote ---

Compare water boiling point (99.97 °C at 101.325 kPa) with steam equilibrium data and you will see that you are mistaken: https://en.wikipedia.org/wiki/Water_(data_page)#Water/steam_equilibrium_properties

Zero999:

--- Quote from: ogden on August 14, 2019, 04:11:15 pm ---
--- Quote from: Zero999 on August 14, 2019, 09:39:20 am ---Steam is above 100°C.

--- End quote ---

Compare water boiling point (99.97 °C at 101.325 kPa) with steam equilibrium data and you will see that you are mistaken: https://en.wikipedia.org/wiki/Water_(data_page)#Water/steam_equilibrium_properties

--- End quote ---
Yes, I was mistaken. I knew that chart and that water never exceeds 100°C. What I missed and I've now realised is: as long as there's boiling water, underneath the steam, then the temperature of the steam will never exceed 100°C, because the boiling water protects it from further temperature rise. It isn't the same as steam inside a conventional oven, which can easily exceed the boiling point. :palm:

I remember having this sort of discussion with a colleague who would always hold the switch down on the electric kettle after it had already boiled, in the hope to heat the water more. I explained to him that all it does is waste energy and produce more steam. At the time he didn't seem to accept it, but I did notice he didn't bother the next time he boiled the kettle, it might have sunk in.

Anyway, I can't say that I'll bother with steaming my vegetables, as I don't think it's worth the bother for one person, but if I'm cooking for more than two, I certainly will.

ogden:

--- Quote from: Zero999 on August 15, 2019, 07:58:32 pm ---I remember having this sort of discussion with a colleague who would always hold the switch down on the electric kettle after it had already boiled, in the hope to heat the water more.

--- End quote ---

LOL :) BTW you can tell him that holding switch down may work when water is completely evaporated and steam is all that's left.


--- Quote ---Anyway, I can't say that I'll bother with steaming my vegetables, as I don't think it's worth the bother for one person, but if I'm cooking for more than two, I certainly will.

--- End quote ---

Remember please - microwaving is not cooking :D [kidding] What you eat? Even - chicken needs more time than vegetable steaming. Small pot + glass of water = vegetables for two in < 30 minutes. Just saying. It's like thread about 60fps versus 120fps monitors where people who never experienced 120fps, have strong opinion that it sux :D

Zero999:
I often eat things which are quicker to cook than that, such as fried eggs or some fish I already have cooked and just needs reheating.

I have steamed vegetables before and although I agree it's better, than microwaving, I don't think the difference is great enough to warrant the extra time and cleaning of kitchen utensils, for a single portion. I like the convenience of being able to put the vegetables in a bowl or mug, microwave them at full power for a minute, stop, stir and microwave them for another minute.

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