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by xp84 493 days ago
If even one person here doesn't yet have a fast-reading food thermometer I have to evangelize for them here. Good ones that instantly read used to cost like $75, and the cheap kind would take literal minutes to arrive at the real temp, but I think someone in China figured out the secret and brought the price down to like $14. Mine has a magnet and I keep it right next to the microwave and air fryer. It has made it tremendously easier to get food correctly heated through, in both devices.

The other thing I believe in strongly is, for most things, using 40-60% power and heating the food about twice as long as your original instincts say, for more even heating.
3 comments
Scubabear68 493 days ago
In particular, anything that has a lot of liquid benefits from using lower power for longer.

Of course, putting a quart of spaghetti sauce in an open container and microwaving it at 100% will result in some very cool sauce explosions as localized steam in the source rapidly expands and blows giant sauce bubbles all over your microwave.

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Projectiboga 493 days ago
Yes microwaves can go far through ice but only 15 or less milimeters into water depending on the water's temperature. Microwaves are best for ready to eat frozen foods or reheating leftovers spread out over a plate.
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copypasterepeat 493 days ago
Completely agree with the reduced power recommendation. That really helps evenly heat foods that start popping in the microwave or have hot spots when taken out. The few extra minutes are usually not a big deal anyway.
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wholinator2 493 days ago
Yeah, the instant thermometers are very nice. Also though, i was recently asked about my favorite nonstandard kitchen appliance and my laser thermometer is my single favorite kitchen gadget, i use it every single time i cook anything. Granted, it reads the surface, but it'll tell you the exact temperature the skillet is at , at every location so you can tell when the cast iron is sufficiently heated to perfect a steak. I prefer my food at about 120°F which is right around the steam point.

Also interesting point related to the article, if i point my laser thermometer at the microwave while it's going it'll bug out and return random temperatures between the actual temperature of the window and about 500°F. I'm sure i could figure out why but i just haven't had the time yet

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