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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 (heat) in a process known as dielectric heating .
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
A frozen meal, also called a TV dinner (Canada and US), prepackaged meal, ready-made meal, [1] ready meal (UK), frozen dinner, or microwave meal, is a meal portioned for an individual. A frozen meal in the United States and Canada usually consists of a type of meat, fish, or pasta for the main course, and sometimes vegetables, potatoes, and/or ...
Small microwave oven on a kitchen counter Microwaves are widely used for heating in industrial processes. A microwave tunnel oven for softening plastic rods prior to extrusion. A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water.
It can be tempting to warm up leftovers for a quick lunch or snack, but experts say that it could be doing more harm than good. While, some foods are safe to put in the microwave to reheat, there ...
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
If there is an air gap (or at least, poor thermal contact) between the susceptor and food, the susceptor will heat to a much higher temperature (due to its smaller effective heat capacity when in poor contact with food), and, at these higher temperatures, will radiate strongly in the infrared. This infrared radiation then shines onto the food ...