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Why-does-food-get-soggy-in-the-microwave, while many call that electronic device on your counter, or over your counter, a microwave “oven,” it's not an oven as your range is one. the two cook food very differently. the oven in your range heats things up. everything in the oven gets hot. a.... This turns them to steam, and because the air in the microwave is actually cool, the steam then condenses. there is often not proper air circulation to move the steam away from the food. often times the outside edges of the food will not be soggy, but rather burnt, because they receive more energy and the water can totally vaporize., the general reason for this is that a typical oven uses convective heating, that is, it heats the air, and that air then heats the food. this leads to the air in the oven being very hot (obv) and hot air can contain more moisture then cold air, this leads to some of the moisture in the food being wicked out into the oven's hot air..

Dear lifehacker, i'm stuck microwaving my lunch at the office and it always comes out soggy, unevenly heated, or undercooked. i'd like to eat a lunch that somewhat resembles the food it ..., leafy greens are a bit dangerous in the microwave. according to reporting by npr, kale and other vegetables can spark when microwaved, potentially destroying the appliance and singeing your an interview with npr, mark golkowski, associate professor of electrical engineering at university of colorado, denver, said if there's a difference in electrical properties and some air for the ....

Pizza is a staple in any college student's diet. breakfast, lunch, dinner, late night snack. you name it, there is never a wrong time to eat pizza. sometimes though, (crazy) people are too full to finish and end up having ~leftovers~., the most common “cold spot” for a microwave is in the center of it, so arrange evenly sized portions of food spaced in a ring around the center for more even cooking.or if food happens to be different sizes, place the thicker portions toward the outer edges..

Both jonas and garrick's answers are perfectly accurate, but i think i can sum it up a little more simply: most properly fried foods are "steamed" inside of the crispy exterior at very high temperature. when you reheat in the microwave, temperatu..., the water acts as a 'dummy load' when you have it in the microwave with bread. so it reduces the amount of energy going to the bread. think of it in terms of cranking down an energy knob. the higher the energy the faster it heats up which means it gets soggy..

There’s nothing wrong with digging into a slice of cold pizza straight out of the fridge, but if you’re looking to warm it up, you have a few options. the best method to revive a day-old crust ...

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