• Rustmilian@lemmy.world
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    10 months ago

    Microwave : boils water
    Stovetop : boils water
    Electric stovetop : boils water
    Induction stovetop : boils water
    Electric kettle : boils water
    Open flame : boils water

    Bri’ish “people” : *pretending they have any sense of taste* “mIcRoWavE wA’eR taSte difFerenT.”

      • Wanderer@lemm.ee
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        10 months ago

        Americans always shit on British food then come over and remark at how great it is.

        Americans try to substitute good food with size, sugar and oil.

        • TheControlled@lemmy.world
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          10 months ago

          Haha I was just in England/UK/Britain and the food was whack, in England especially. The reason England is famous for its fish and chips is because it’s the only thing that is good.

          Curry is bomb though, but idk (honestly) if that counts. Colonizing India is the best thing that ever happened to England, sadly you cannot say the same going the other direction lol

          Haggis fucking rules though!

          • Wanderer@lemm.ee
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            10 months ago

            You speak like someone that has never met a British person never mind not having been to the UK.

            The national dish of the UK is curry. There is curry everywhere.

            I went to an Indian restaurant in America the women actually lived in the UK and we was chatting. I ordered a hot curry and it was fine.

            But the Mexican woman behind me ordered a vindaloo which is a pretty standard dish in the UK. The Indian said “you had this before? Its very hot”

            But “no but it’s fine I’m Mexican. I can handle my heat”

            “I’m just warning you it’svery hot. You sure you want it? Maybe you want x, y, z instead if you ve never had it”

            “I’m good with heat. My family always makes things spicy”

            Anyway it came and she ate less than 10% of it before getting it boxed up.

                • Rustmilian@lemmy.world
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                  10 months ago

                  Vindaloo is 175,000 to 500,000 scoville.
                  That’s on my not hot list.
                  Try 1.2 million scoville phaal curry, it’s one of my favorite warm up foods, now that shit is GOOD. 😋😍
                  You fail to realize hot food in America is literally a fucking sport, like you sign a waiver that says if you die they’re not liable kind of sport.

            • rottingleaf@lemmy.zip
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              10 months ago

              Eh, there are different kinds of “spicy”. Depending on how dead your receptors are after eating that “spicy” food before.

              So if you don’t notice some kind of spices anymore, and are going to try the same amount of something you’ve not tried before, it may be painful until your receptors are dead to that too.

              Personally I think it’s simply bad taste and bad cuisine to put large amounts of spices and salt into food. You should feel the actual flavor of what you are eating behind spices and herbs and salt and sugar and what not.

                • rottingleaf@lemmy.zip
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                  10 months ago

                  The objective part I’ve checked experimentally many times, so fsck right off.

                  The subjective part doesn’t require your approval. Think that moment in the “Green Book” movie about “salty” and people unable to cook.

                  • kaffiene@lemmy.world
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                    10 months ago

                    Dont post opinions publicly if you can’t cope with people disagreeing. And maybe chill out

        • LinyosT@sopuli.xyz
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          10 months ago

          I’m pretty sure Americans have a panic attack when what they’re eating isn’t at least 50% high fructose corn syrup.

      • Ilflish@lemm.ee
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        10 months ago

        I mean we can pick at things. Americans put marshmallows in their potatoes and eat cereal that are the same shade as crayons. Asians put cheese slices in their instant noodles. Italians eat Prosciutto and Melon, The French eat Escargot and Frog. At least most of these are consider guilty pleasures or 3am grub rather than cuisine.

    • db2@lemmy.world
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      10 months ago

      Is this some kind of beans on toast thing I’m too colonies to understand?

    • dingus@lemmy.world
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      10 months ago

      Yeah I will never at all understand this weird superiority complex in the way in which people boil fucking water of all things. The result is the same.

      The reason why a kettle is nice is because it boils a large quantity of water quickly. If you only want a single cup, then a microwave is a great option if you don’t have or want a kettle.

    • Mr_Blott@lemmy.world
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      10 months ago

      In our defence (spelt correctly) all of the above are acceptable, except the microwave. Reasons being that a) the microwave doesn’t boil it evenly, and you get pockets of mega heated water that bubble up and splash up in the microwave, then drip off the manky ceiling of the microwave and into your cup. B) microwaves stink. I don’t know anyone that uses one for anything other than popcorn or melting butter. But if you’re using it to cook as well… 🤢

      • Rustmilian@lemmy.world
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        10 months ago
        1. Clean out your fuckin microwaves.
        2. Convection currents stir the water automatically, heating it unevenly doesn’t matter. A stovetop also heats water unevenly.
        3. Stop microwaving fucking fish you dirty bastards. I will punt any mf who microwaves fish into the fuckin Gehenna.
        • nBodyProblem@lemmy.world
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          10 months ago

          Convection currents don’t stir water in a microwave because the heat source isn’t on the bottom. That’s the difference. You get temperature stratified water where the surface is hotter than the bottom of the cup and they don’t naturally mix.

          Of course, here in America, we have this incredible technology called a spoon. Pull that bad boy out, give a little stir, problem solved.

          • Rustmilian@lemmy.world
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            10 months ago

            Convection currents don’t need the heat source to be directly at the bottom to stir the liquid, it just needs cold water to be on-top of hot, because cold is more dense.
            Microwaves don’t really heat top to bottom either, it’s shooting waves through the body of the water and even the cup, directly exciting a bunch of individual H2O atoms in hot spots where the microwaves peak at, (e.g. the actual microwaves not the name of the machine) heating the liquid very unevenly. The wave could very much be heating a fraction of the top, middle, and bottom at different points in 3d space. it just depends on the peak of the micro-waves.

              • Rustmilian@lemmy.world
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                10 months ago

                I’m well aware of temperature stratification. It doesn’t happen in a microwave in the same way.

                Micro waves don’t heat purely the top surface, they penetrate the entire waters body creating super-heated localized hotpots that shift the water around from Convection currents because the hotter more excited water atoms are less dense than the colder less excited water atoms above them spreading temperature out from those hotspots.
                Temperature stratification only comes into play if there’s no nucleation point, in which you get this.
                Also, your link is dead.

                • nBodyProblem@lemmy.world
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                  10 months ago

                  I’m well aware of temperature stratification. It doesn’t happen in a microwave.

                  It empirically does. We can argue about the theory all day but the research says microwaves produce stratified temperature gradients when heating liquids. However, I’d point out that, in atmosphere, when we have localized hot spots the warm air can effectively travel in bubbles without significant mixing for quite some distance. There seems to be a similar phenomena at work when microwaving liquids.

                  See the screenshot below.

                  I pulled this from “Multiphysics analysis for unusual heat convection in microwave heating liquid” published in 2020 in AIP Advances.

                  Relevant excerpts:

                  “ Usually, the fluidity of liquids is considered to make the temperature field uniform, when it is heated, because of the heat convection, but there is something different when microwave heating. The temperature of the top is always the highest in the liquid when heated by microwaves.”

                  “ The experimental results show that when the modified glass cup with 7 cm metal coating is used to heat water in a microwave oven, the temperature difference between the upper and lower parts of the water is reduced from 7.8 °C to 0.5 °C.”

                  “According to the feedback from Midea (microwave appliance makers), when users use the microwave oven to heat liquids such as milk or water, the temperature at the top of the liquid will be significantly higher than the temperature at the bottom.”

                  • Rustmilian@lemmy.world
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                    10 months ago


                    That’s not really showing temperature stratification which is a more extreme separation of temperature from surface heating :

                    That’s just showing that the hottest atoms gather to the top, which btw, proves Convection currents.

                    Again, microwaves don’t heat purely the surface :

                    (a) Schematic diagram of convection in the bottom heated liquid and unusual convection in the microwave heated liquid and (b) schematic diagram of convection in liquids heated by microwaves with the modified glass.

                    The modified glass is just diverting the hotpots to the bottom to make the convection less “unusual”.
                    They aren’t claiming that convection doesn’t accrue, only that it’s “unusual convection” resulting in less even heating like that of thermal stratification, not literal thermal stratification where the layers have separate convection currents that prevent mixing all together.

      • noisefree@lemmy.world
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        10 months ago

        You gotta clean the microwave regularly like anything else. There are reasons why I would probably use my stove top over my microwave to boil water (though I do use a microwave to make tea when I just want a single serving), but your points about water splashing up everywhere and dripping down off of disgusting interior surfaces of the microwave sound a lot like operator error.

        • Rustmilian@lemmy.world
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          10 months ago

          If you’re microwaving water for more than 2-4 minutes you’re doing something very very wrong.
          1m 30s to 2mins is already enough for 1 coffee cup worth of water to reach boiling temp in the majority of microwaves.

          • noisefree@lemmy.world
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            10 months ago

            I’m just imagining @Mr_Blott@lemmy.world microwaving a cup of water for way too long to absolutely volcanic results and then throwing up his hands in disgust before walking away from the swampy microwave without bothering to clean the mess up like a scene out of some infomercial for a device that solves microwave issues that don’t exist lol

      • Ookami38@sh.itjust.works
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        10 months ago

        Yeeeeah, that’s not how microwaved water works. If there IS any temperature differential, the movement of the water quickly evens it out. By the time you’re dropping your tea in, it’s even.

        As far as microwaves being stinky, that’s a you thing, bud. My microwave smells fine.

        • themeatbridge@lemmy.world
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          10 months ago

          Or just like gently stir the water when it comes out of the microwave. You’d really have to overcook the fuck out of the water to create a risk of superheated water explosions. Tea should be slightly below boiling anyway.

        • pretzelz@lemmy.world
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          10 months ago

          Which is why it’s important to put the teabag in the water before microwaving it.

          I know you are trying to bait me and I’m not going to fall for it

    • li10@lemmy.ml
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      10 months ago

      You’ve missed the way that British people actually boil water though, thus missing the true reason that we’re superior.