Did you know that in 1970/80 microwave ovens cooked food from the inside out?

Swan wrote:
I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out. Then in 1985 I bought a microwave oven and discovered that everyone who said and repeated this lie was retarded. So was my teacher a conspiracy theorist? or just a moron that repeated the lies that she heard on TV?

HarveyH55 wrote:
How long do you have to cook a tomato in the microwave, before it explodes?

HarveyH55 wrote:
What make you think the government lied about microwaves? You are consistently ignorant of how things work. Clueless about what's inside the 'magic box', just your delusional, low-IQ observational opinion of what you believe is happening. Truly surprised you didn't Google, cope, paste, regurgitate something that doesn't relate to your observational delusion.

Microwave ovens excite water molecules, which causes the heat. Water turns to steam as heated, expanding. Things with a shell or skin, that doesn't allow for expansion, or the steam to escape, will explode. It's not really about inside/outside cooking, just where the most water content is in the food. Steam is still water, will still get excited by the microwaves, and also cook the outside of the food... Early microwaves had a 'hot-spot', where most of the energy was focused. You had to manually rotate the food you were cooking. Most microwaves today have rotating platform built in, for even cooking. Microwaves are high frequency radio waves, something like 1.8 GHz.

Swan wrote: I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out.

HarveyH55 wrote: How long do you have to cook a tomato in the microwave, before it explodes?

IBdaMann wrote:

Swan wrote: I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out.

I also heard this repeated often throughout my life. This gibberish just never seems to go away. Fortunately for me, when I was very young, I tried to cook some frozen foods in the microwave. I stopped the microwave when I saw the outside sizzling, which happened within a very short period of time. Although the exterior was too hot to handle with my bare hands, the inside/center was still frozen solid. I remember where I was the first time I heard that crap about cooking food from the inside-out and I remember meekly stating that it was the other way around and "c'mon, let me show you!" ... but the adult who made the inside-out claim just chuckled, rolled his eyes to the other adults and I was shamed and I left. I was a kid.

HarveyH55 wrote: How long do you have to cook a tomato in the microwave, before it explodes?

Yes, gases expand effectively in tomatoes, but this occurs at/near the outer surface and not in the center. If you microwave a frozen tomato, there will be bursting in the heated outermost part while the center remains frozen solid.

Swan wrote:

IBdaMann wrote:

Swan wrote: I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out.

I also heard this repeated often throughout my life. This gibberish just never seems to go away. Fortunately for me, when I was very young, I tried to cook some frozen foods in the microwave. I stopped the microwave when I saw the outside sizzling, which happened within a very short period of time. Although the exterior was too hot to handle with my bare hands, the inside/center was still frozen solid. I remember where I was the first time I heard that crap about cooking food from the inside-out and I remember meekly stating that it was the other way around and "c'mon, let me show you!" ... but the adult who made the inside-out claim just chuckled, rolled his eyes to the other adults and I was shamed and I left. I was a kid.

HarveyH55 wrote: How long do you have to cook a tomato in the microwave, before it explodes?

Yes, gases expand effectively in tomatoes, but this occurs at/near the outer surface and not in the center. If you microwave a frozen tomato, there will be bursting in the heated outermost part while the center remains frozen solid.

Literally everyone could have made the observation that you did, yet no one did, and as such people just kept repeating the lie. So the question remains, why was this lie implemented? and more important, how did anyone, adult or child believe and repeat this after using a microwave and how much of a Moron was Mrs. _esta my 6th grade teacher. She is almost certainly dead, but her kids do not want to know how much of a zombie retard their mother was

PS. Why didn't your hero einstoopud intervene and explain the workings of microwave particles? Or Carl Sagan? They all just believed like the dopes that they were

HarveyH55 wrote:

Swan wrote:

IBdaMann wrote:

Swan wrote: I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out.

I also heard this repeated often throughout my life. This gibberish just never seems to go away. Fortunately for me, when I was very young, I tried to cook some frozen foods in the microwave. I stopped the microwave when I saw the outside sizzling, which happened within a very short period of time. Although the exterior was too hot to handle with my bare hands, the inside/center was still frozen solid. I remember where I was the first time I heard that crap about cooking food from the inside-out and I remember meekly stating that it was the other way around and "c'mon, let me show you!" ... but the adult who made the inside-out claim just chuckled, rolled his eyes to the other adults and I was shamed and I left. I was a kid.

HarveyH55 wrote: How long do you have to cook a tomato in the microwave, before it explodes?

Yes, gases expand effectively in tomatoes, but this occurs at/near the outer surface and not in the center. If you microwave a frozen tomato, there will be bursting in the heated outermost part while the center remains frozen solid.

Literally everyone could have made the observation that you did, yet no one did, and as such people just kept repeating the lie. So the question remains, why was this lie implemented? and more important, how did anyone, adult or child believe and repeat this after using a microwave and how much of a Moron was Mrs. _esta my 6th grade teacher. She is almost certainly dead, but her kids do not want to know how much of a zombie retard their mother was

PS. Why didn't your hero einstoopud intervene and explain the workings of microwave particles? Or Carl Sagan? They all just believed like the dopes that they were

Your reading comprehension is pitiful. I made no claim of microwaves cooking from the inside. Stated clearly the microwaves excite the water molecules. Didn't specify where the water was. Either can't read, or just misrepresented what I wrote. Either way, stupid to think anyone else would notice. Microwaves are not particles. They are radio waves, electromagnetic energy.

Doesn't matter where the water is, microwaves will excite the molecules, creating steam. Steam that escapes the food, will cook the outside quicker, two sources of heat outside the food. Frozen takes more energy to change solid to liquid, then vapor (steam). Never heard of anyone freezing whole tomatoes. Usually you parboil/blanch fruits and vegetables a little before freezing. They tend to continue ripen, even while frozen...

Lot of crap, but you avoid actually answering the question. How long does it take a tomato to explode in a microwave? You are the tomato king, and none too 'bright'. Must blow up tomatoes often enough know right off. Embarrassed about having to frequently clean up the mess?

Swan wrote:

HarveyH55 wrote:

Swan wrote:

IBdaMann wrote:

Swan wrote: I was even taught in the sixth grade by my zombie teacher that microwave ovens were great because they cooked food from the inside out.

I also heard this repeated often throughout my life. This gibberish just never seems to go away. Fortunately for me, when I was very young, I tried to cook some frozen foods in the microwave. I stopped the microwave when I saw the outside sizzling, which happened within a very short period of time. Although the exterior was too hot to handle with my bare hands, the inside/center was still frozen solid. I remember where I was the first time I heard that crap about cooking food from the inside-out and I remember meekly stating that it was the other way around and "c'mon, let me show you!" ... but the adult who made the inside-out claim just chuckled, rolled his eyes to the other adults and I was shamed and I left. I was a kid.

HarveyH55 wrote: How long do you have to cook a tomato in the microwave, before it explodes?

Yes, gases expand effectively in tomatoes, but this occurs at/near the outer surface and not in the center. If you microwave a frozen tomato, there will be bursting in the heated outermost part while the center remains frozen solid.

Literally everyone could have made the observation that you did, yet no one did, and as such people just kept repeating the lie. So the question remains, why was this lie implemented? and more important, how did anyone, adult or child believe and repeat this after using a microwave and how much of a Moron was Mrs. _esta my 6th grade teacher. She is almost certainly dead, but her kids do not want to know how much of a zombie retard their mother was

PS. Why didn't your hero einstoopud intervene and explain the workings of microwave particles? Or Carl Sagan? They all just believed like the dopes that they were

Your reading comprehension is pitiful. I made no claim of microwaves cooking from the inside. Stated clearly the microwaves excite the water molecules. Didn't specify where the water was. Either can't read, or just misrepresented what I wrote. Either way, stupid to think anyone else would notice. Microwaves are not particles. They are radio waves, electromagnetic energy.

Doesn't matter where the water is, microwaves will excite the molecules, creating steam. Steam that escapes the food, will cook the outside quicker, two sources of heat outside the food. Frozen takes more energy to change solid to liquid, then vapor (steam). Never heard of anyone freezing whole tomatoes. Usually you parboil/blanch fruits and vegetables a little before freezing. They tend to continue ripen, even while frozen...

Lot of crap, but you avoid actually answering the question. How long does it take a tomato to explode in a microwave? You are the tomato king, and none too 'bright'. Must blow up tomatoes often enough know right off. Embarrassed about having to frequently clean up the mess?

Hey schizzo, I responded to the other guy, who you just admitted is you. This is called a Freudian slip, or a schizzo dizzo

HarveyH55 wrote:
Back to the question never answered... How long did it take to blow up a tomato today? Was it more of a 'pop', or did it blow the door open, spraying snot and seeds every where?

IBdaMann wrote:

HarveyH55 wrote:
Back to the question never answered... How long did it take to blow up a tomato today? Was it more of a 'pop', or did it blow the door open, spraying snot and seeds every where?

I did answer your question, but I'll repost it here. You can also check out THIS VIDEO.

Yes, gases expand effectively in tomatoes, but this occurs at/near the outer surface and not in the center. If you microwave a frozen tomato, there will be bursting in the heated outermost part while the center remains frozen solid.

HarveyH55 wrote: If you put a bowl of tomato sauce in a microwave, it can explode too.

IBdaMann wrote:

HarveyH55 wrote: If you put a bowl of tomato sauce in a microwave, it can explode too.

This is different. Tomato sauce is famous for exploding in a microwave, whereas tomatoes merely blister-burst at/near the surface.

IBdaMann wrote:

HarveyH55 wrote: If you put a bowl of tomato sauce in a microwave, it can explode too.

This is different. Tomato sauce is famous for exploding in a microwave, whereas tomatoes merely blister-burst at/near the surface.

HarveyH55 wrote:
Back to the question never answered... How long did it take to blow up a tomato today? Was it more of a 'pop', or did it blow the door open, spraying snot and seeds every where?

HarveyH55 wrote:
I they pop on the stove, why the explosion in the microwave? I have always cut the tomatoes, before tossing them in the pot...

Swan wrote:

HarveyH55 wrote:
I they pop on the stove, why the explosion in the microwave? I have always cut the tomatoes, before tossing them in the pot...

Why cut 300 sweet 100 cherry tomato's when they just pop in the pot or in the food mill that removes the seeds and skins.

Yawn

PS. Only retards cook in microwaves, so you would be an expert.

HarveyH55 wrote:

Swan wrote:

HarveyH55 wrote:
I they pop on the stove, why the explosion in the microwave? I have always cut the tomatoes, before tossing them in the pot...

Why cut 300 sweet 100 cherry tomato's when they just pop in the pot or in the food mill that removes the seeds and skins.

Yawn

PS. Only retards cook in microwaves, so you would be an expert.

I'm not a tomato addict. Don't know anyone who uses cherry tomatoes in sauce, or ketchup... I've always used the larger varieties. A tomato, is just a tomato to me... Never considered microwaving a whole tomato. Raw tomato is likely better than hot tomato, no cooking required. Sort of why put a who raw apple in the microwave? Hot mushy apple? I've got no problem with eating raw fruit and vegetables, usually preferred anyway. Knew about piercing potatoes, long before I ever tried baking on in the microwave. Heard the explosions at work several times over the years. Sort of why I don't use the breakroom microwaves, ever.