Here are 10 of the most common questions Anantheswaran is asked, along with his answers. Because microwaves may heat unevenly, the liquid may heat at different rates, which burns some elements in the coffee, leading to off-flavors. The film comes from oils within the coffee or tea, which are responsible for its flavor. The moisture has to go somewhere, and it gets absorbed by the bread. Overheating and rapid heating also will make bread chewy.
Microwaves cook from the inside out.
As heat on the outside dissipates, the food seems cooler. In reality, it is hotter on the inside. The principle is seen easily by heating a jelly doughnut the outside is relatively cool, whereas the filling may be scalding hot. Pastas only seem to take longer because leftover pasta is usually covered in sauce and stored in containers that reduce the surface area of the food. Pasta also reheats more efficiently if water is added to heat and steam the food.