vitamins and that doesn t happen even early in the microwave. microwave energy is focused on areas where there s water wherever there s less water like deeper inside the food or in the thick broccoli stock it doesn t work quite as well for example a levels are higher when broccoli is steamed or boiled than when it s cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn t usually considered the height of color in a refinement. so is there any truth to that or is it just snobbery. has also investigated how microwaving food affects its flavor and consistency to be on even warming has an effect. on the
energy is focused on areas where there is water wherever there s less water like deeper inside the food or in the thick broccoli stock it doesn t work quite as well for example a levels are higher when broccoli is steamed or boiled then when it s cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn t usually considered the height of carbon or a refinement. so is there any truth to that or is it just snobbery. has also investigated how microwaving food affects its flavor and consistency here to be an even warming has an effect. on the surface there are spots where the broccoli is too dry or where it s overcooked and no longer identical looking at the color and texture and the
a microwave destroyed certainly prince. and his research team found no evidence of that. but they did discover that broccoli heated in the microwave contains less fat soluble vitamins than if the vegetable esteemed or boiled the heating process that takes place during cooking releases the broccolis fat soluble vitamins and that doesn t happen even lee in the microwave. microwave energy is focused on areas where there s water wherever there s less water like deeper inside the food or in the thick broccoli stock it doesn t work quite as well for example a levels are higher when broccoli is steamed or boiled then when it s cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn t usually considered the height of carbon or
boiled the heating process that takes place during cooking releases the broccolis fat soluble vitamins. and that doesn t happen even lee in a microwave. microwave energy is focused on areas where there is water wherever there s less water like deeper inside the food or in the thick broccoli starke it doesn t work quite as well for example pro vitamin a levels are higher when broccoli is steamed or boiled then when it s cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way after all microwaving food isn t usually considered the height of carbon or a refinement so is there any truth to that or is it just snobbery. has also investigated how microwaving food affects its flavor and consistency here to be an even warming has an effect. after all off
for example a levels are higher when broccoli is steamed or boiled then when it s cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn t usually considered the height of carbon or a refinement. so is there any truth to that or is it just snobbery. has also investigated how microwaving food affects its flavor and consistency here to be an even warming has an effect. on the surface there are spots where the broccoli is too dry or where it s overcooked and no longer identical looking at the color and texture and the mouthfeel microwaving food produces what you might call an acceptable result but certainly not an outstanding one. but if you re just reheating