Emergency Preparedness: Microwaves — Tool or Trouble?
- Operate with an RF wave slightly above that of FM radio, penetrating foods 1 to 2 ½ inches
- The RF excites moisture molecules to rotate 180 degrees 2.5 billion times per second which . . .
- Produce heat from friction inside foods – which builds faster in foods with fats and/or sugars
- Use 1/20th the electricity of conventional radiant cook ovens or ranges
- Cook oil-less, salt-less, flameless and waterless to cook in flavors without cookware or broil stick
- Can’t burn or hurt kids or adults (unless you pick up hot foods or serving dishes in your hands)
- Require 80-90% less cooking time (temperatures need never be remembered)
- Make cheap, raw foods snack foods because they are fast (cooking) foods.
- Save 30-50% throwaway. Reheated leftovers look and taste like fresh prepared foods.
For the first time sufficient energy can go into a food before the heat it produces has had time to cook it. Conduction cooking continues long after the oven has shut off and often confuses the inexperienced.
Learn more about high tech cooking from your emergency preparedness specialists. They will tell you that when utilities are disrupted such as after earthquakes, only flameless cooking methods can be used to avoid fire danger. That leaves MRE chemical heat pads, or remote generator powered microwave as your choices. If you know how to cook with fast, easy microwave, your meals will beat MRE’s every time.
CATCH THE VISION, GET FACTS, DEVELOP SKILLS, AND BE PREPARED.