h a l f b a k e r yactual product may differ from illustration
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would be fun to watch too. |
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---is why I used "defrost" for most cooking and split up most anything in to a "bunt-cake" pattern and no thicker than 1.1/4" cross sections of any 2B cooked material. |
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defrost on explosive eggs for ~ 8 cooking seconds - 20 in some slow machines, and I invented the "3.1/2 minute egg" all over--- all over the inside of the MicWV in overcooking with a dangerously hot particulate and explosion... but it is easy now if I pierce the egg at air-sac held topward and spin a wire through to the bottom a bit FIRST , before potentially EXPLODING, by timing by weighing the egg mass on the ice-cream 1-LB scale we have. |
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My, those evenings must just fly by.
(Bun for you [bs0u0155], by the way) |
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[GTJon], the HalfBakery, and your planet, needs more people like you. |
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I have this very idea everytime I microwave something. Thanks for putting it on paper, so to speak. |
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Proposed title: Carousel Carousel. |
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for heaven's sake 21Q where is the fun in that!? |
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Do eggs in their shells explode in ovens ? |
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Why are eggs boiled rather than baked - is it a heat transfer thing ? |
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//Why are eggs boiled rather than baked - is it a heat
transfer thing?// A moisture thing, I believe. I've seen eggs
baked in their shell: they got too dried out to eat. |
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+ Idea, not so sure [GTjon] anno. |
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[21Q] well since you mentioned oozing, I'll grant that
the glass door oven may have some advantage, but I
reckon many a scientist got his start in the kitchen
w/ a micro and a cuisinart. |
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