What are the fundamentals of microwaving?

Microwaving is a cooking method that uses electromagnetic waves to heat and cook food quickly and efficiently.

• The microwaves penetrate the food and cause water molecules to vibrate, producing heat that cooks the food from the inside out.
• This method is particularly useful for reheating leftovers, cooking small portions, melting or softening ingredients, and defrosting frozen items.

This is why moist foods cook better and faster in the microwave than dry ingredients. The cooking method requires water content within the food to produce heat.

🍳 Kitchen Tool: Microwave oven

🔥 Heat Type: Electromagnetic radiation

🌡️ Temperature: Varies depending on microwave power

🧪 Food Reaction(s): Coagulation, Evaporation, Caramelization

Example Foods

• Reheated leftovers
• Microwave popcorn
• Steamed vegetables
• Microwave ‘baked’ potato
• Softened butter
• Melted chocolate