Preliminary googling says it turns water to steam, and the steam moves, but that still doesn’t explain in my head why the food gets moister.
Like, if the water is already in the food, why isn’t it moist in the first place? Where is all that water “hiding” in the fairly dry Muffin I am about to microwave, and after I microwave it the whole thing is very moist?
In: Chemistry
I mean, half the things I microwave dry out if anything. Rice, pasta, lasagna, etc. I usually add a little liquid and it all gets absorbed in.
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