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  2. 12 Microwave Hacks That Will Change Your Cooking Game - AOL

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  3. How to Steam Vegetables 4 Different Ways—Including in the ...

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  4. Spreadsheet - Wikipedia

    en.wikipedia.org/wiki/Spreadsheet

    A "spreadsheet program" is designed to perform general computation tasks using spatial relationships rather than time as the primary organizing principle. It is often convenient to think of a spreadsheet as a mathematical graph , where the nodes are spreadsheet cells, and the edges are references to other cells specified in formulas.

  5. Microwave oven - Wikipedia

    en.wikipedia.org/wiki/Microwave_oven

    A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating .

  6. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F

  7. Microwave - Wikipedia

    en.wikipedia.org/wiki/Microwave

    The maser led to the development of atomic clocks, which keep time using a precise microwave frequency emitted by atoms undergoing an electron transition between two energy levels. Negative resistance amplifier circuits required the invention of new nonreciprocal waveguide components, such as circulators , isolators , and directional couplers .

  8. Microwave chemistry - Wikipedia

    en.wikipedia.org/wiki/Microwave_chemistry

    Acting as internal heat source, microwave absorption is able to heat the target compounds without heating the entire furnace or oil bath, which saves time and energy. [7] It is also able to heat sufficiently thin objects throughout their volume (instead of through its outer surface), in theory producing more uniform heating.

  9. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen ( O 2 ) concentration and increasing the carbon dioxide (CO 2 ) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life. [ 30 ]