h a l f b a k e r yPoint of hors d'oevre
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Please log in.
Before you can vote, you need to register.
Please log in or create an account.
|
Microwave oven oven
a device to cook in a microwave stuff the package says DO NOT COOK IN A MICROWAVE OVEN | |
Basically a box you can put in a microwave, heat the box up, Then put whatever in the box to bake.
If watch some videos on the internet that are titled "What happens if you put ______ in a microwave." You might think such a box would blow up taking out a city block, but with little cautious design
it must be doable. (My favorite is titled "What happens if you put microwave in a microwave." )
Why?
Just bought some vegetable rolls in a box that said DO NOT COOK IN A MICROWAVE OVEN Having no oven they went in the microwave despite the warning. The insides were overcooked and the roll was tough. Edible, but not good. particularly tough at the ends. Notice a similar heating of ends on microwaved hot dogs.
For example
http://www.kitchena...407161/KHMC1857BSP/
Kitchenaid combo microwave/oven. [neutrinos_shadow, Aug 19 2014]
[link]
|
| |
How would it work, do you have any idea? |
|
| |
Kind of like boiling water by putting hot stones from a fire in it. |
|
| |
You'd think it would be easier & quicker to just use a real oven but I imagine a significant minority don't bother with them these days. |
|
| |
Can actually see a market & how it would work. |
|
| |
No caution needed I think, you just need a material that absorbs heat & releases slowly (like a reverse freezer block) - you'd heat that in the microwave & put in a box which would be of insulating materials. |
|
| |
The food then goes in the box |
|
| |
Box & hot block can probably be made as one so the whole thing goes in the microwave. |
|
| |
Outer would be material that doesn't heat readily & dissipates quick (to pick up & put on surfaces). |
|
| |
You may be able to make with coated cardboard so disposable, which has several advantages (one, being disposable, people will (dispose), & voila! immediate resale market (when another's needed)). |
|
| |
Plus the disposable version could be retailed to the food industry as packaging (take food out place in microwave & heat, replace food & wait). |
|
| |
You know [po], you really should develop your own ideas b4 posting ;p |
|
| |
Someone else will have to tell us what microwave friendly materials may be appropriate so not un-guilty myself :) |
|
| |
//Can actually see a market & how it would work// |
|
| |
So much so I've been searching the web for extant products, nothing so far, may be using the wrong search parameters? |
|
| |
Of course, most of your drying / hardening problems can be averted by nuking your chosen comestible in a container of some sort (though that produces soggy results, sometimes do part & part to avoid that but you never get the crispy outer pastry effect of an oven (even with the little silvered strips)). |
|
| |
A convection microwave might do the trick. |
|
| |
This box idea could be made in such a form that you don't need
to take it out and then put the food in. Instead, you just put
the food in it, put it in the microwave oven, and run the
microwave oven. That way, it wouldn't run out of heat. It would
just need to block most of the microwaves from reaching its
internal volume, so that the food doesn't get cooked by them,
by absorbing them itself. That will make it hot. Then that heat
will cook the food inside, while the whole lot is still in the
running microwave oven. More practical. |
|
| |
// Plus the disposable version could be retailed to the food
industry as packaging (take food out place in microwave & heat,
replace food & wait). // |
|
| |
That, but without taking the food out, is baked in the form of
popcorn bag susceptors. |
|
| |
// you never get the crispy outer pastry effect of an oven
(even with the little silvered strips) // |
|
| |
What little silvered strips? |
|
| |
//a similar heating of ends on microwaved hot dogs.// If the
hot-dogs were toroidal then (a) this problem would be solved
and (b) they could be harvested directly from the cow without
the need of further processing. |
|
| |
// If the hot-dogs were toroidal… // |
|
| |
Toroidal hot-dogs could be served in a bagel-type bun, which would have huge advantages because of ... |
|
| |
<Placeholder for verbose eulogy on huge advantages and manifest benefits. /> |
|
| |
When I did a Google search for [ how to make a toroidal
sausage ], the most relevant results were about nuclear
physics. This is peak halfbakery. |
|
| |
A toroidal hot dog, served in a bagel-shaped toroidal bun, would have no "end" from which ketchup, mustard, onions or relish could dribble during consumption. |
|
| |
A circular cut, possibly V-shaped, in the upper surface of the bun would be the mechanism by which the hot dog is installed; horizontal slicing would obviate the advantages conferred by the circular format. |
|
| |
And there was Much Rejoicing ... |
|
| |
[8th of 7]: Yes, but how do you make a toroidal hot-dog?
Bagel = easy,
installing hot-dog in bagel = easy. Putting sausage meat into
toroidal casing = topologically impossible (err, MAKING
toroidal casing for sausage = also probably impossible...).
[notexactly]: Awesome! (Aside: Search engines are weird... I
once searched for "acoustic properties of concrete"; one of
the top results was indiaporn.com...) |
|
| |
// putting sausage meat into toroidal casing = topologically impossible (err, MAKING toroidal casing for sausage = also probably impossible...).// |
|
| |
Make a toroidal casing, put the filling on the outside, then map it to an n-manifold and invert it. Et viola ! When you re-map it into normal space, the meat is inside. |
|
| |
Are you deliberately setting out to make difficulties ? It's not big, and it's not clever. |
|
| |
Run two casing tubes of appropriate diameters, one inside the other. Seal the inside with the outside. Insert mystery meat. Seal the outside with the inside again. Separate at the seals. |
|
| |
[Voice], well, yes (obviously) but then you get ugly seals.
(Some pondering...)
How about the casing (as a single tube/torus) wraps around
twice, overlapping itself? Start with measured length of
sausage in half the length of casing (with extra casing
bunched on one end), bend into torus, roll extra casing over
itself around the torus again. Just the one "loose" (but tight
fitting) casing end to see. |
|
| |
I repeated my above Google search just now, and I noticed a result that
I'm sure wasn't there yesterday: [link]. It's a patent on putting a toroidal
sausage in a hamburger bun, putting condiments in the middle
(contained by the toroidal sausage), and shipping and cooking the whole
lot together. It doesn't describe how said toroidal sausage can be made,
but, if you look in the "Patent Citations" section, you'll see it cites
several patents on toroidal sausage-making methods. One involves two
half-toroids of casing that get joined at the inner and outer equators
(similar to [Voice]'s suggestion, and similar to how paintballs are made),
one uses the ouroboric method (described by [neutrinos_shadow]), one
makes a helix of sausage which is cooked and then cut into rings with
unattached ends (like how chainmail rings are made), and one uses a
flat disc-shaped casing that gets injected with filling inside a toroidal
mold (like blow molding but with meat instead of air). Some make what
appear to be toroidal hamburger patties instead of sausages; one was a
method for blow-extruding an arbitrarily long helical sausage casing
without meat in it. |
|
| |