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2004/9/22-23 [Recreation/Food] UID:33699 Activity:nil |
9/22 Has anyone noticed that foods re/heated with the microwave cool down faster than if a regular oven was used? \_ Speaking of which, are there any health hazards involved in using microwaves -- there was a study done a while ago at Michigan which claimed microwaves create carcinogens in the food. \_ Because your food is non-conductive, the voltages induced should not be enough to break chemical bonds. If you heat your food a piece of metal in it I could see that happening. Also, heating food-fats in contact with plastic wrap *may* cause the plastic to release dioxins into the food \_ http://www.foodsafety.gov/~fsg/fs-mwave.html \_ This is what you'd expect from the physics of microwaves. \_ I doubt you understand the physics of microwaves. This is what you'd expect if you used a conventional oven at a high temperature to reheat something to the point that it appears to be warmed, rather than setting the oven for the destination temperature and waiting long enough. \_ Conventional ovens heat slowly. By the time you take your food out heat has had plenty of time to move into the center. When you microwave something at full power the outside gets hot very fast. When you take it out, the inside id not very hot, and the outside cools off faster because its heat is pushing in to the center, where in a conventionally-heated food the center has already had the time to get warm. That's why many microwave foods advise you to give a rest in the middle of the cooking cycle, or advise 50% power: It's to allow time for the heat to penetrate. \_ Boy, that's what I said, but instead I got a condescending snark from some motd butthole. \_ Your answer was not very helpful, and I'm not the 'butthole' so leave me out of this. \_ When did I bring you in? \_ When you responded to my post to comaplain about some other guy. |
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www.foodsafety.gov/~fsg/fs-mwave.html Food Safety Facts Information for Consumers Revised November 2000 Cooking Safely in the Microwave Oven Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness. Microwave Oven Cooking * Arrange food items evenly in a covered dish and add some liquid if needed. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas. Place the thermometer in the thickest area of the meat or poultry--not near fat or bone--and in the innermost part of the thigh of whole poultry. Cooking times may vary because ovens vary in power and efficiency. Check in several places to be sure red meat is 160 F, whole poultry is 180 F, and egg casseroles are 160 F Fish should flake with a fork. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer. The stuffing might not reach the temperature needed to destroy harmful bacteria. Microwave Defrosting * Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. Reheating in the Microwave Oven * Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating. Then, use a clean food thermometer to check that food has reached 165 F Containers and Wraps * Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food. |