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.)
> 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
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.)