How to Make the Most of Your Microwave
ChefSteps shares how your microwave can cook some seriously delicious recipes.
Read the transcript of this video
[BLANK_AUDIO] [SOUND] The microwave. Invented just after World War II,
this handy kitchen appliance became a home kitchen standard by
the late 1960s and has been warming up frozen burritos
every since. The microwave oven works by a relatively simple
network of machinery. When you turn it on, a small
part called the magnetron emits invisible electromagnetic waves, known of
course as microwaves, with wavelengths much shorter than radio waves,
but longer than infrared waves. Inside the insulated oven the
microwaves leave the magnetron, get distributed by a device called
the wave guide and are emitted into the oven chamber.
In most models a fan helps scatter and divert the
waves. Without one the waves would travel down in a
single beam. Cooking just one part of the food and
leaving the rest cold. When the electromagnetic waves hit the
food, they excite some of the so called polar molecules
inside it, mostly water molecules. They oscillate back and forth
with the electromagnetic energy, reorienting billions of times a second.
While they're doing this, they bump up against all of
the adjacent molecules, and that energy gets distributed as heat
to cook your vegetables, your fish, your soup, or if
you're Jim Gaffigan, your Hot Pocket. You've probably heard people
refer to microwave cooking as nuking, but that's a misnomer.
The radiation that fuels microwaves has exactly nothing to do
with the nuclear radiation you read about in dystopian novels.
In fact, because they cook food so fast microwaves often
preserve nutrients that can get lost with other cooking methods.
So put down that Hot Pocket, Gaffigan. This trusty old
contraption is your new secret weapon for whipping up fresh,
delicious dinners in a flash. [MUSIC]