Guest my usernames always really suck Posted June 23, 2009 Share Posted June 23, 2009 Explain why microwaved food usually tastes inferior to the same food cooked in a pan or oven at similar temperatures. Let me guess... it involves carbon. Link to comment Share on other sites More sharing options...
Guest abusivegeorge Posted June 23, 2009 Share Posted June 23, 2009 Less emissions. Link to comment Share on other sites More sharing options...
Guest my usernames always really suck Posted June 23, 2009 Share Posted June 23, 2009 what Link to comment Share on other sites More sharing options...
doorjamb Posted June 23, 2009 Share Posted June 23, 2009 fire is the world's most tastiest ingredient duh Link to comment Share on other sites More sharing options...
Guest Mr Salads Posted June 23, 2009 Share Posted June 23, 2009 I dont fucking know, and dont care if Im too tired to put it in the goddamn oven Link to comment Share on other sites More sharing options...
OneToThirtySix Posted June 23, 2009 Share Posted June 23, 2009 I think it has to do with water evaporation, ie, the difference between microwaving and baking a tortilla. Link to comment Share on other sites More sharing options...
chenGOD Posted June 24, 2009 Share Posted June 24, 2009 because of the heat. When you cook over a fire, the heat causes chemical reactions in the food that release certain flavours. Link to comment Share on other sites More sharing options...
Guest Funktion Posted June 25, 2009 Share Posted June 25, 2009 i thought that microwaves cooked food because they oscillate at the resonant frequency of water, so its the water in the food which is heating and not the actual food itself being cooked, hence tasting shittier after further research wiki has told me that i am wrong Link to comment Share on other sites More sharing options...
Guest boo Posted June 25, 2009 Share Posted June 25, 2009 one thing would be the lack of Maillard reaction Link to comment Share on other sites More sharing options...
chenGOD Posted June 25, 2009 Share Posted June 25, 2009 yeah. what I said. Link to comment Share on other sites More sharing options...
Guest boo Posted June 25, 2009 Share Posted June 25, 2009 yeah. what I said. yeah. well i wanted to say Maillard reaction. also caramelisation. Link to comment Share on other sites More sharing options...
Guest assegai Posted June 25, 2009 Share Posted June 25, 2009 I think it has something to do with the Maillard reaction. Link to comment Share on other sites More sharing options...
Braintree Posted June 25, 2009 Share Posted June 25, 2009 because of the heat. When you cook over a fire, the heat causes chemical reactions in the food that release certain flavours. This. It's the same reason why cooked sauce tastes better than just throwing uncooked sauce on your hot spaghetti to heat up. Link to comment Share on other sites More sharing options...
Guest abusivegeorge Posted June 25, 2009 Share Posted June 25, 2009 I'm sure it's got something to do with the "Maillard Reaction". Link to comment Share on other sites More sharing options...
Dragon Posted June 25, 2009 Share Posted June 25, 2009 Am I really the first person to mention the Maillard reaction? Link to comment Share on other sites More sharing options...
Guest abusivegeorge Posted June 25, 2009 Share Posted June 25, 2009 Am I really the first person to mention the Maillard reaction? Oh dude it was just a matter of time, I got there a couple of minutes before you man, sorry. Whabam, it was like AAAAGGHHHHHH. Link to comment Share on other sites More sharing options...
BCM Posted June 25, 2009 Share Posted June 25, 2009 the microwave radiation kills the compounds and bacteria that accentuate flavour. heat also does this, but not so much. Link to comment Share on other sites More sharing options...
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