11 comments
When you microwave food, you are essentially running AC through it, using the food as a dielectric material.
When you make toast in the microwave, the inside of the slice of bread will turn brown, while the outside stays white. (Careful timing is require; a few seconds too long and smoke will start oozing out of the bread's pores while it is still white.)
Why would anyone want to do that? Crust is the best part.
Some people don't like crust; you can even buy bread with no crust. It's a good litmus test for detecting aliens planted among us.
When bread is fresh? Oh yes.
When bread is 2+ days old? More like pulling a rubber by your own teeth. Hopefully you don't have a gum disease or you will lose them.
> When bread is 2+ days old? More like pulling a rubber by your own teeth. Hopefully you don't have a gum disease or you will lose them.
true only for average supermarket bread. I'm very lucky to have a baker nearby, and even at comparable price points, 2 days old bread is still better than "fresh" store bought
Regardless of the source, bread's crust deteriorates quite a bit in 2 days.
I think you might need to go to a dentist…
Crustless sandwiches at high tea, sandwiches for kids, croutons with no waste, home made uncrustables PB&Js...
It's how panko is made!
steamed bread has been a thing for centuries but this is a neat trick
I mean, that's how Panko is made.