"Paul M. Cook©®" > wrote in message
...
>
> "Peter Aitken" > wrote in message
> .com...
> > "Paul M. Cook©®" > wrote in message
> > ...
> > >
> > > "Default User" > wrote in message
> > > ...
> > > > "Paul M. Cook©®" wrote:
> > > >
> > > > > Microwave king crab? Whoever would do this deserves to be drowned
> in
> > > melted
> > > > > butter.
> > > >
> > > >
> > > > Again, you aren't microwaving the food. Read what it said. You are
> > > > steaming it.
> > >
> > >
> > > The microwave energy penetrates the cells. It then causes the
internal
> > > water to vaporize which ruptures the cell. This is not steaming.
> > > Microwaving is a unique form of cooking. I have never eaten any
> microwave
> > > food that I cannot immediately detect as such due to its rubbery
> texture.
> > >
> > > Paul
> > >
> > >
> >
> > This is almost surely a myth. It sunds like one of those things that
> "makes
> > sense" to someone with a high school education, and therefore it gets
> spread
> > around. Do you have any credible references for it? In any case, even if
> it
> > is true it would be easily avoided by using a lower power that would
allow
> > the heat to diffuse through the food before any water turns to steam.
Your
> > statement about always being able to detect microwaved food indicates
only
> > that you have never had anything but badly prepared microwave food or
food
> > that does not take well to the MW. Used properly on the right foods the
MW
> > can equal or exceed other cooking methods. Used improperly or on the
wrong
> > foods the results are terrible. Do not blame the technology for the
> > incompetence of the cook.
>
>
> Microwave's cook by exciting water molecules in the food using a form of
> radiation, in this case electromagnetic. Where are the water molecules?
> They are in the cells. When the water turns to vapor, it ruptures the
cells
> because the vapor expands. It's simple physics and it even says so in my
> microwave oven manual under "How does a microwave oven work." If you like
> MW food, fine. I've simply never like the results no matter who makes it.
> Is that a crime? And I adore seafood and think microwaving it would not
do
> it any justice.
>
> Paul
>

I understand perfectly well how MW works. You are making the unwarranted
assumptions that the water is always heated enough to turn to steam, that
all the water is in the cells (which is certainly not true), and that even
if it did turn to steam it would rupture the cells. If you dislike MW food
you won't get any argument from me, but if you spread pseudo-scientific
claptrap you will. As for seafood, one of things MW do best, as acknowledged
by many chefs, is cooking fish.


--
Peter Aitken

Remove the crap from my email address before using.