"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.


--
Peter Aitken

Remove the crap from my email address before using.