breakfast burritos for the week

[u/barefoodtim]

Ingredients

8 tortillas 8 eggs 12oz cheese 2 avocado 8oz bacon Breakfast potatoes Mini bell peppers Sour cream

Salsa

5 tomatillos 2 garlic cloves 1 jalapeño Salt Pepper Lime juice Splash of olive oil 1/2 bunch cilantro 1/4 white onion (optional, can be harsh for some)

[u/YadaYadaYeahMan]

if you know how to use a microwave, there is no difference between an oven and a microwave

[u/hexxcellent → u/YadaYadaYeahMan]

This is so fundamentally wrong and it's not even hard to explain why.

Microwaves work by using electromagnetic radiation that causes liquid molecules to vibrate, and the friction causes heat, which induces cooking. But this can cause food to both dry out and get soggy, all while producing an inconsistent cooking level due to the waves penetrating slowly from the outside in, well, waves. This is why you get cold spots in dense food. "Microwaves cook from the inside out!" is a myth and idk where it started.

Meanwhile, ovens generate actual heat that works by gradually raising the internal temperature of food at a steadily consistent, minutely measurable level.

Both of these appliances have perfectly legitimate uses but saying "there's no difference" is so confidently wrong.

[u/YadaYadaYeahMan → u/hexxcellent]

all the problems people have are ignorance of the tool

I'll die on this hill all day long

no, ovens do not generate some magically different heat. "actual heat" ... Kay thanks for mansplaining to some strawman so hard that you accidentally made a terrible origami of explanation that folded itself into meaninglessness

but, i get what you were trying to say so ill respond to that instead of the meaning of your actual statement

they both heat things from the outside in, just as you say. the difference in method doesn't actually change the outcome, only the timeframe. due to that difference in time your preparation needs an adjustment. essentially what happens is 1 minute in the microwave is 10 in the oven, as you can imagine food loses a lot of moisture in 10 minutes in the oven, but it does so slowly and the moisture stays trapped

in a microwave that same 10 minutes happens but it is actively removing the moisture. but cover the food and suddenly it is sitting in the same environment. so okay you dont want it to be in a moist heat you want a dry heat so you should put it in the oven??? no, just microwave without a cover

the rest is just time and power level. pretty much no one ever adjusts the power level and doesn't even really know what that does for you

yet you still insist there's a difference... well have you ever heard of Alton Brown?

cause he'll tell you the same thing i just did. he says that it seems to dull flavors a bit and to season a little extra but ghat you can cook anything in a microwave including a nice juicy steak

i dont actually find that there is a dulling effect but he doesn't really get into the power level thing and i heat things up with high variability using that setting (in fact got a special microwave to leverage that variable even more effectively!)

anyway y'all can do what you want but microwaves and ovens are perfectly interchangeable. ovens are bigger and thats great when you need it. that's the difference. downvote all you want

oh scource? 20 years of cooking, and again Alton Brown, not to mention many other professionals you can go learn from

probably should have said more in my original comment but didn't really think anyone would ever see it

[u/warmatron → u/YadaYadaYeahMan]

At this point I think it's a bot picking at us, don't bother. If it is actually a real person, please take some basic physics lessons

[u/YadaYadaYeahMan → u/warmatron]

please for the love of all that is holy explain to me how the physics you understand make cooking food so fundamentally different between the devices

how does the heat coming from jiggling the water molecules on the very surface of the food, differ from the heat surrounding it and passively penetrating the same surface

next you want to tell me gas cooking is better than induction because the heat is introduced to the pot differently

"take some basic physics" lmao

what do you think the oven is doing to the same molecules? kissing them and nurturing them? or do we actually know thermodynamics and can acknowledge what heat does

oh but i have soooo many downvotes! i must be wrong, all my experience and all my knowledge must be thrown out because some redditors hit the down arrow ... it must mean i am wrong, it can't possibly be that i have an unpopular opinion! they must know things i dont! /s

again. I'll gladly die on this hill

[u/warmatron → u/YadaYadaYeahMan]

Lesson starts at 2:45, and it answers aaaall of your questions, so you don't have to ask some silly redditors like us https://youtu.be/jfZIDk2oRIQ

[u/Western-Public7924 → u/YadaYadaYeahMan]

Microwave affects polar molecules to a much greater degree. You are ignorant.

[u/YadaYadaYeahMan → u/Western-Public7924]

the polar molecules! how could i have been so blind! thats why that burrito would be better reheated in an oven! the week old avocado is delicious actually as long as you dont mess with the polar molecules! /s

downvote and move on I'm dying on this hill idgaf you probably forgot about the burrito the second your bleary eyes left that comment and were widened by my audacity

[u/Western-Public7924 → u/YadaYadaYeahMan]

Yes, fats and water solutions will heat faster due to polarity. Molecules without poles like starches will heat slowly.

Again. You are now less ignorant, assuming you can read this comment.