Why are mashed potatoes immune to microwaves? (1 Viewer)

[Dave Poehlman]

Whenever I heat up a plate of leftovers, the mashed potatoes are still ice cold while every other part of the meal is cooked beyond recognition.

What is the miracle ingredient? Can potatoes be used to deflect heat? radiation?

Perhaps they should line the space shuttle with mashed potatoes to protect it during re-entry.

 

[Drue Elrick]

They aren't immune - just dense. Microwaves excite the molecules and most microwave ovens tend to concentrate their power in the middle. Best idea I have - make sure your potatoes are in the center and they'll get the most microwaves. Given that they are thick and dense, they will naturally take longer to heat up, so I'd also suggest mashing them to a thinner, wider area.

 

[Joe McKeown]

Maybe start the potatoes in for s bit before adding the rest of the stuff to the plate?

Given that they are thick and dense, they will naturally take longer to heat up

Sounds like some girls I've known in the past.

 

[Ron-P]

Here's Dave now, hard at work assembling his mash potato's for microwave injection. Notice the very intense look on his face, you go Dave!

 

[Daren Welsh]

Can potatoes be used to deflect heat? radiation?

Why do you think they store nuclear waste under Idaho? :p)

 

[Bjorn Olav Nyberg]

LOL! That CE3K pic should be the basis for Dave's next sig

 

[Mike Lenthol]

Mashed potatoes heated in a microwave taste bad So I haven't experimented with that much.

Logically, wouldn’t dense material actually get hotter faster? As an 'analogy' it seems mashed potatoes won't get hot quick for the same reason aluminum foil would disintegrate in the microwave while a plastic cup would barely warm up.

 

[Francois Caron]

If your mashed potatoes are too thick, they may not have enough water to heat up effectively. Whenever I'm reheating leftover lasagna or pizza, I always sprinkle a bit of water on top to help it warm up.

 

[Drue Elrick]

Good idea Francois. Water molcules will heat up quicker - maybe poke some holes in your pile of mashed potatoes with a fork and sprinkle some water down them? Or butter and gravy....mmmm....

 

[BrettB]

Now knock that off. This is important, this means something.

 

[Dave Poehlman]

Thanks for making coffee come out my nose, Ron.

I've always wondered in that movie, why they would make so many mashed potatoes for a family of 4.

They must have leftovers.

I've decided I am going to line my snow boots with mashed potatoes the next time I go ice fishing... will post my findings.

 

[Ron-P]

Your very welcome Dave. Anytime I can help ya double filter your espressnose coffee, I'm there.


Peace Out~

 

[Jonathan Burk]

My mom and sister like to explore "alternative" health practices, and their current guru has told them to never heat anything in the microwave. Something in the food gets "destroyed" (enzymes or nutrients or something).

They didn't really want to discuss it with me, since I'm so "closed minded", but there have been lots of studies on the subject :rolleyes.

 

[Chet_F]

Here's my 2 cents:

It appears that certain microwave ovens heat differently. I.E. my microwave heats items on the outside of the plaste more than the inside.

"If your mashed potatoes are too thick, they may not have enough water to heat up effectively. Whenever I'm reheating leftover lasagna or pizza, I always sprinkle a bit of water on top to help it warm up."

You are exactly right. Microwave ovens work on the principle of exciting the molecules to make them warmer. If your peice of food has little or no water then it will take a longer time to heat or not heat at all. Sprinkling water on food prior to heating is the best way to get your food warm and in a condition closest to what it once was. If you do not add a little water the food will become dry or rubbery. Ever reheat french fries..that's a good example. Whenever I reheat potatoes I either put some butter on them or water.

Later

 

[Dave Poehlman]

Interesting... why are water molecules more easily excited by microwaves?

And what ever happened to those ovens that use light to heat food? Namely GE's Advantium oven? Has anyone used one of these?

I remember seeing the first ads a few years ago and thinking, "finally, an answer to crummy microwave food!"

 

[Joe McKeown]

Jonathan,

There's a thread
for skeptics. Shame..

 

[Jason Seaver]

Interesting... why are water molecules more easily excited by microwaves?

Because that's what microwave ovens are designed to do.

 

[Justin Lane]

And what ever happened to those ovens that use light to heat food?

I will never buy into the same technology used by my local bowling alley to cook their hot dogs

Seriously though, has anyone tried one of these Advantium ovens. GE's site is a bit nebulous in the actual technology used.

J

 

[Mark Frank]

Here's a quick piece on how microwaves work:

http://www.sciencenet.org.uk/databas...2/p01218d.html


Anything I heat in the microwave that's not already full of moisture gets a couple of drops of water on it so it heats better. For mashed potatoes and mac & cheese a little milk works wonders.

 

[Dave Poehlman]

And what ever happened to those ovens that use light to heat food?

I wonder if the makers of the Easy-Bake™ oven are planning to sue GE over patent infringements in the Advantium.