The hand in the microwave bit is an urban legend - long ago debunked. I've had more than one person tell me about it, and I keep saying no, urban legend. Then Snopes arrived, and I was able to just send them there.
There's a couple of popular urban legends - the rat in the Nostrand's bag, the razor blade in the apple, and the hand in the microwave.
My brother believes that food isn't cooked naturally in the microwave and it reduces the nutrients. I don't. If you overcook - yes, you do reduce nutrients - but you can do that in the oven or stove top.
It's also a better source - in that it is electrical and not gas. But there was a time everyone thought gas was better for cooking.
I don't argue with my brother about things - he's even more stubborn than I am. Keep in mind - we argued for three hours about the color of paint.
Keep in mind - we argued for three hours about the color of paint.
OK, LOL! Thanks for that! :-)
The biggest problem with microwave cooking is that the directions on almost every package of microwavable frozen food instructs the person to cook the food on the high setting. This is a very bad idea. It's not different than putting the food into a regular oven set to 550 degrees. Unless you're heating soup or boiling water for tea or coffee, use power levels of 50% or less. (I use a 30% or 40% level on most things I cook, especially if they're frozen. I heat soup at no higher than 70%).
It's still faster, and the food heats far more evenly. It's a different (lower) frequency of electromagnetic energy than infrared, but it's still induced molecular vibration-- which is what heat is, after all.
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branchandroot
no subject
Date: 2020-11-09 03:32 pm (UTC)There's a couple of popular urban legends - the rat in the Nostrand's bag, the razor blade in the apple, and the hand in the microwave.
My brother believes that food isn't cooked naturally in the microwave and it reduces the nutrients. I don't. If you overcook - yes, you do reduce nutrients - but you can do that in the oven or stove top.
It's also a better source - in that it is electrical and not gas. But there was a time everyone thought gas was better for cooking.
I don't argue with my brother about things - he's even more stubborn than I am. Keep in mind - we argued for three hours about the color of paint.
no subject
Date: 2020-11-10 05:48 am (UTC)OK, LOL! Thanks for that! :-)
The biggest problem with microwave cooking is that the directions on almost every package of microwavable frozen food instructs the person to cook the food on the high setting. This is a very bad idea. It's not different than putting the food into a regular oven set to 550 degrees. Unless you're heating soup or boiling water for tea or coffee, use power levels of 50% or less. (I use a 30% or 40% level on most things I cook, especially if they're frozen. I heat soup at no higher than 70%).
It's still faster, and the food heats far more evenly. It's a different (lower) frequency of electromagnetic energy than infrared, but it's still induced molecular vibration-- which is what heat is, after all.
no subject
Date: 2020-11-10 01:19 pm (UTC)