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The Physics of Hot Pockets

Posted by samzenpus on from the when-you-absolutely-have-to-eat dept.

StartsWithABang (3485481) writes "You've all had the experience: you're all excited to microwave your favorite snack. So you pull it out of the freezer, you throw it in, and you let it rip. A minute or two later, you pull it out, and there it is: boiling on the outside, frozen in the middle. Finally, a physicist answers the eternal question: why do microwaved foods remain frozen on the inside when they reach scalding temperatures on the outskirts? Starts With A Bang explains the whole phenomenon. Bonus for the crisping sleeve explanation!"

2 of 222 comments (clear)

  1. Microwave trays by Travis+Mansbridge · · Score: 5, Informative

    Also those with rotating microwave trays (because microwaves tend to heat unevenly) ought to be aware that anything at the center of the tray will not get the benefit of rotation and heat at the same rate the entire time. To roll around in a (relatively) even distribution, none of your food should sit in the center of the tray.

  2. Re:Somebody needs to buy... by war4peace · · Score: 4, Informative

    How to microwave popcorn:
    Put the bag in, turn microwave on. When number of pops/second goes down to 1, stop, pull bag out, enjoy results.

    --
    ...gis sdrawkcab (usually not responding to ACs; don't bother posting as AC)