You can. Something can be "hot" in a vacuum. For example: a sealed thermometer in space will read hot if it was facing the sun, but very cold if it was in full shadow (assuming it didn't explode from the absence of pressure holding it together.) So yes, as long as the heat source did not require naturally occurring oxygen for combustion as the moon doesn't have any - or an atmosphere - and heat transfer was carried out via direct contact with a heating device. For example: An electric element would function the same on the moon as it does on Earth - meaning it would radiate heat and be hot to the touch.a microwave oven would also work fine on the Moon. Of course the same liquid fuels that propel a rocket into space would work on the moon - to replace the (Earth based camping "gas" stove) with a liquid oxygen and hydrogen "burner". Of course the electric element would be a tad safer to operate.
Remember that the surface of the moon during "daylight" is approximately 107 degrees centigrade. So given that day temperature, and a radiant heat source, cooking something on the moon is certainly possible. If you were on the dark side of the moon, then the same principle would apply - fueled or radiant heat source, transfer through contact etc. However on the dark side the temperature falls to below 150 degrees centigrade. So you would need a very strong heat source to overcome that degree of cold. Not to mention that whatever you were cooking (for example: an egg) would freeze on the top while being heated on the bottom. Or, assuming heating was taking place top and bottom, it would freeze as soon as it was removed from the heat source. So possible? Absolutely. Even remotely practical? Nah...
Go to the site, create an account, find the appropriate category for what it is you're trying to sell, and write your listing.
Cooking a turkey is something that is not hard, but preparation is a bit time-consuming. Not everyone does it exactly the same, but the general steps are the same.
Here are the steps:
Check the USDA Roasting Table for Fresh or Thawed Turkey to find out how long you need to cook a turkey of your size in order to have it ready on time for the dinner. (See Timetable at the end of the answer.)
Preparing the Turkey
The first step when cooking a turkey is to thaw it if it is frozen. Always thaw in the refrigerator and allow 1-2 days, depending on the size of the turkey.
When thawed, remove the giblet pack and neck from the body cavity. Wash thoroughly under cool water inside and out. Place in cleaned roasting pan or on a large sturdy baking pan lined with a strip of heavy-duty aluminum foil. The aluminum foil needs to be large enough to wrap the entire turkey.
If you are going to stuff your turkey with dressing, prepare the dressing and spoon loosely into the body cavity. As an alternate to dressing, you can season the inside of the turkey with seasoning salt, garlic powder, and pepper (or any seasoning of your choice). You can also cut 1-2 onions into quarters and 1-2 celery stalks into 1-2 inch pieces and place them inside the neck and body cavities.
Place the turkey breast-side up, being careful to keep the neck cavity closed, into the roasting pan or onto the foil. If you would like, spread butter on the outside and season the outside to your taste. There is a bar that holds the end together. Place the legs inside the bar to hold them together.
Place the lid on the roasting pan. If it does not fit, place aluminum foil over the turkey. If using aluminum foil without a roasting pan, loosely wrap the turkey and secure the edges by overlapping them and pinching them together.
Cooking the Turkey
Place the turkey in an oven that has been preheated to 325 degrees F.
Baste with the turkey's own juices every hour.
To brown the outside, remove the foil for the last 1/2 hour or so of cooking.
See the USDA Roasting Timetable for Fresh or Thawed Turkey at 325° F for approximate cooking time according to the size of the turkey (at bottom of answer).
Some turkeys have small red pop-ups. The turkey is done when it pops up. If your turkey has no pop-up, insert a cooking thermometer into the thick part of the breast. If it reads 165 degrees F, the turkey is done.
More advice from other WikiAnswers cooking contributors:
Save the giblets - Save your washed giblets in a pot of water to be cut up for giblet gravy.
Should not stuff the turkey - Unlike mom and grandma did it, it is considered unsafe to cook your stuffing inside the bird. Because it takes so long to heat to the center, the stuffing can become bacteria farms while the outside of the bird is cooking. My solution: I usually put a whole fresh apple and a small, yellow onion into the cavity of the bird. This allows moisture to "steam" out as the bird cooks. When it is finished, I generally take the apple and onion out and chop them up to add to my stuffing that I make and bake after the bird is finished. (I can also add juices from the bird to the stuffing.)
Covered or uncovered? - Covering a bird traps moisture and, again, steams it which is faster than simply cooking in dry heat. However, the steaming also prevents browning, which most people prefer. Cooking uncovered browns is nice, but tends to end up with the drier bird we think of at holidays. I usually start with a cover, in a large roasting pan for a small bird or foil for a large one, and remove it halfway through (somewhere between 120 and 140 degrees F on a cooking thermometer pushed into the thick part of the breast). I also put bacon slices over the larger, meatier areas. It seems to add a little flavor and the bacon takes most of the drying while protecting the turkey. (I don't worry if the bacon looks a little burnt, as long as the turkey is still brown underneath.)
Carving ahead - I cook my bird at 350 degrees F. If it seems to be cooking too quickly for my pre-arranged dinner time, I might turn it down to 300 F to add some time. Finally, when it is cooked, I like to carve it ahead. I know people like sitting around the table watching dad or granddad hack at it, but I like having the pieces cut and arranged by white and dark, to make selection easier.
Also, if I need time to finish the meal, I'll put the cut meat into a casserole dish, add some turkey broth, and hold it. Since my oven is probably full of stuffing and rolls baking, or pies finishing off, I set the casserole dish on a VERY low burner on the stove and keep an eye on it.
Cooking advice - Many formulas for roasting a perfect bird - My favorite is a combination of high temperature to give a nice golden brown crust and lower temperature to finish cooking the meat. Regardless of the technique you use, base you time on your thermometer. Let the bird tell you when it's done. A thermometer stuck in the thick part of the breast that reads 165 degrees F means it's time to get out your carving knife.
For juicy legs - Truss and put foil over wings and legs to avoid them drying out. Remove foil coverings for last 30 minutes.
Another way to check doneness - Check for doneness by sticking a skewer in the thickest part of the bird. Stick the thigh and deep part of the breast. If the juices run clear (not pink), the bird is cooked.
USDA Roasting Timetable for Fresh or Thawed Turkey at 325° F.
These times are approximate and should always be used in conjunction with a properly placed thermometer. The USDA does not recommend cooking turkey in an oven set lower than 325° F.
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
(Also see all the Related links below.)
I cook my turkey upside down, and keep it covered until the last hour. If you use a roasting rack, the breast will brown and you will still get the benefit of the upside down roasting. The most usual setting to bake a turkey is 325F.
No. It wouldn't cook it. Unless it was leftover eggs from the first time you cooked it over a stove.
Fill a small casserole or microwaveable bowl with a mixture of water and lemon juice (approx 2 cups water and 2 tbsp lemon juice, but it's flexible). Put it in the microwave uncovered, and run the microwave for 7-10 minutes - the microwave should run long enough that the water boils for at least five minutes.
This will cover the inside of the microwave with a water droplets, and the food particles will wipe right off.
More advice from Wiki s contributors:
role of chemistry in kitchen
A microwave actually kills a great deal less nutrients than a stove does.
Just DONT cook it for 2:30.....my plate craked and my hot pocket fried
The best answer (with just a bit of technical stuff).
Ask around to find out if using metal in a microwave is okay, and the answer is often a no. A no is a safe answer, and that's for sure. There are instances where metal is absolutely to be avoided. Metal utensils are a no-no, and the use of plates with metal designs should be avoided. That said, there are times when a bit of foil greatly helps with things and can be used safely. But the situations will vary. With that in mind, let's look at, "Is it save to put metal in a microwave oven?"
It may be yes, or it may be no. Here's a suggestion. Let the manufacturer make the call on this one. Generally speaking, the magnetron (the component in the microwave that generates the microwave energy) won't be harmed by metal in the cavity (the cooking area). But any metal within the cavity might act like a microwave antenna, and this may create arcs, and even start a fire within the cooking area. This will melt and burn things within the cavity, and almost certainly damage the door, which will make the oven unsafe to use (if it doesn't actually disable the oven). But setting aside those issues, let's look more closely at the microwave and how it should be used.
No one on this board can tell for sure without the owners manual or the model number of the machine in question (so one could look at the owner's manual) whether metal can or cannot be used in a given machine. "No" is a safe answer, but it may not be correct. A microwave has some cooking capabilities that may not be obvious, and anyone who owns or uses one of these puppies should know whether or not something like foil can be used inside it. There are even some microwaveable "fast foods" that have a bit of foil in the microwaveable package. Additionally, some microwave ovens allow a bit of foil over a portion of a food item being cooked, like the ends of the drumsticks on a bird. If the manufacturer's manual is not handy, it may be possible to go to the manufacturer's web site and actually view it online. Certainly the pamphlet can be had by ordering it. Get the manual. Read it. There might be several things in there that weren't obvious. Like whether or not foil can be used in the oven. That's why the correct answer may be either yes, or no.
If you have any doubts or issues, or you are not familiar with the manufacturer's instructions for a given unit, the "no" is a safe default answer and should be applied. But further investigation and thinking is in order if a microwave user wants to get the maximum out of a unit and really develop insight into the truth in the answer.
Surf on over to the USDA page with microwave use and safety suggestions. Scroll down to the section on the use of foil and see what they have to say. That's a good place to start, and you're just a few keystrokes and mouse clicks away right now.
To "bake" a sweet potato in a microwave is simple to do but the timing depends on the size of the potato and the power of the microwave. For average measures on both these, try about 8 minutes on high. Let it sit for about 10 minutes afterwards, as it will continue to cook.
LG, if you're not familiar with that brand name, it is because it was formerly known as Goldstar. Goldstar paired up with Lucky Chemical Company, producing Lucky-Goldstar, or LG. LG, as a brand is booming right now. Their next competitor is Samsung.
yes it is. avoid going from very hot to very cold. use a potholder to put hot under pyrex on counter
put a cup of water in the microwave and set it for 3-4 minutes on high. After it shuts off the steam should have loosened anything stuck on the inside. Just wipe it out.
it is insecure unless you provide encryption
it is vulnerable to interference when frequencies are above 8 GHz
its waves cannot pass through solid objects
Yes since you are just heating it up enough to eat.
Sure. It could turn out rubbery though. But it's mostly chicken that gets rubbery textured in the microwave.
No. Don't believe everthing you read.
1. Wash the minnow with clean water, but don't need to clean the guts.
2. Mix 50% cornflour and 50% white flour. This will help the flour to stick with fish better.
3. Deep-dried until turn to gold yellow color.
4. Take the minnow out and sprinkle with salt and pepper (or chili powder if you like spicy food)
Eat the whole minnow with head (Don't worry, they wouldn't bite). It tastes great!
Beef ribs are usually cooked "low and slow". The microwave might dry them out and make them tough. Better to bake in oven or cook on a grill or smoker.
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