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Microwave Cooldown
After it has superheated your food, it can cool it down to acceptable levels. | |
"Mmm, microwavable vegetarian lasagna".
"I'll just irradiate this for a few minutes."
"Hm, still a little frozen in the middle. I'll just pop it back in for a few seconds".
"Arrgh!!! It's making me R-A-D-I-O-A-C-T-I-V-E!!! I seem to be speaking without a tongue. How 'bout that?"
As
we all have experienced, microwaves often elevate the temperature of foods to excessive levels, however unlike a conventional oven the microwave itself cools down almost instantly. Due to this characteristic, the Cool Down feature should be installed into new microwaves. This feature will turn on a fan to suck out the hot atmosphere and continually replace it with cool air, in effect cooling the food to an edible level of tepidity.
Someone else burned their tongue
Cook-n-Cool
The problem's only as common as the microwave [lurch, Jan 09 2006]
[link]
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Why settle for "edible tepidity?" (+ for the phrase!) |
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The problem is, that unless the u-wave has a rotating dish, (and even sometimes when it does,) the food is not heated uniformly, and contains insanely hot spots surrounded by tepid. |
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I'm not sure a fan will do what you want; you could end up with not-overly-hot spots surrounded by cold. |
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Perhaps a better way would be to use heatpipe technology, or some of those fancy Pentium-class chip coolers. One with prongs to fit in the food, and (optional) radiation plates might do the job of transferrring heat from the overhot spots to the cooler, without radiating heat away from the dish itself. |
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<Flanders & Swann>"Oh, ya can't pass heat from the cooler to the hotter, you can try it if you like, but you far better not-a, cause the cold in the cooler will get hotter as a ruler... and that's a physical LAW." - </Flanders & Swann> |
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It's not uncommon in microwave cooking recipes to see the cooking process conclude with a period of non-cooking/resting/waiting. |
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