April 25, 2009 8:23 AM Subscribe
Sometimes I use the microwave for a few seconds to soften hard-frozen ice cream (for spoonability), or to soften a cold stick of butter (for spreadability). In these cases why does the center of the food heat first but the edges stay cooler; but when I microwave leftovers or soup in a dish for lunch, the edges of the food get hot first and middle stays cool?
posted by cuddles.mcsnuggy to Grab Bag (9 answers total) 5 users marked this as a favorite
Just something I've always wondered. And does this qualify as a food or a science question?