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0 pointstheshrike792y ago0 comments

It really doesn't matter whether you heat your food for 28 or 32 seconds.

0 comments

dagw2y ago

No, but 10-15 seconds vs 30 seconds is a huge difference in some cases. 15 seconds will take butter from fridge temp to room temp. 30 seconds will take butter from fridge temp to melted.

b1122y ago

While I know this is a bit crass to say, there was a time where people just knew how long things took, via internal clocks.

It's a skill like any other, which of course has vanished, much like reading maps and math in head.

Arainach2y ago

Much of the progress of civilization has involved tools that turn things from skills which require focus into things that are automated. It frees the mind to focus on other, more important things.

I could also just have an "on" button I have to hold, count seconds in my head, and stop when I think it's done, but thankfully no one is advocating for regressing UI quite that much....yet.

eekwatersrising2y ago

And 33 seconds is boiling molten lava.
I love how microwaves work, there’s a real art to it. 25 seconds , everything is cold but 40 seconds is boiling.
25x2 seconds , with a very short break in between the two, is not equal to 50 seconds.
Making these numbers “up” but anyone who has used a microwave with skill and attention will understand me.

Also, free tips: 1- put a moist paper towel over pizza and bread to keep it from hardening like a rock later on. 2 - microwave stale bread for a second life.

theshrike79OP2y ago

This is especially true when heating soups or similar things.

1x120 seconds means it's completely cold in the middle, but molten lava at the sides and even the dish is too hot to touch.

1x30-45 seconds, mix with spoon, 1x30-45 seconds and it's just right.

Tagbert2y ago

there are things that I heat for 11 seconds. If it is in there for more than 12 seconds, it starts to overcook. An analog dial is a poor choice in this case.

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