And while on the subject of food. Have you ever had problems with the microwave obliterating its payload? I’ll put, say, a piece of cooked chicken in to warm up, and it’s exploding after five or ten seconds. I’ve tried dialing down the power, but our microwave appears to be bang-bang control, cycling between full-on and full-off, which doesn’t solve the problem very well.
It turns out that there’s a simple solution, so mundane that it almost seems silly to write about. Here’s gist of it: microwaves cook food by vibrating the water molecules in it. If you want to draw off heat for the same power, just add water. A big mug of cold water, placed in the microwave along with the food, will slow cooking down.
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