View Full Version : What DOES that crisper sleave do?
Joshua
11-04-2003, 02:43 PM
So I just finished microwaving my Cheeseburger LeanPockets and took 'em out of that "crisper" sleave and noticed that my LeanPockets are not crispy.
They ARE good, but not crispy. The only thing I noticed is that they have an ad on them saying "next time try these other...". Do you think those are bogus and just a way to watch their ad spinning in my microwave?:confused:
I recall that the crisper sleeve worked decently for a breakfast HotPocket, but the ones that work really well are like on Bagel Bites and other appetizers where they come in a tray that you just put on top of the box.
coleslaw
11-04-2003, 05:39 PM
LeanPockets probably don't get as crips as normal HotPockets because of the reduced fat content in the crust. They do still get browned.
nickel
11-04-2003, 05:42 PM
Originally posted by coleslaw
LeanPockets probably don't get as crips as normal HotPockets because of the reduced fat content in the crust. They do still get browned.
wow, what topic don't you know anything about? :P
Originally posted by nickelback
wow, what topic don't you know anything about? :P
women:heh:
Jenny
11-04-2003, 06:04 PM
Originally posted by lilbigblue
women:heh:
:thumbup: :bow:
coleslaw
11-04-2003, 06:09 PM
Ouch. That smarts.
InfiniteNothing
11-04-2003, 06:45 PM
So what does it do? I figure it absorbs some moisture or something.
coleslaw
11-04-2003, 07:04 PM
Originally posted by InfiniteNothing
So what does it do? I figure it absorbs some moisture or something.
The crisper sleeve is actually just cardboard coated with a super thin film composed of aluminum powder. The microwaves effect the aluminum molecules in the same fasion as any other molecules in the food, which causes the film to heat very rapidly (probably upwards of 400-500 degrees F). So what you are essentially doing is providing active surface heat to the food inside, thus browning it and making it "crispy". There are no sparks that result from placing the aluminum film in the microwave because the structure of the film and the way it is bonded to the carboard causes it to be non-conductive.
In short, not only are you heating the food inside and out with microwaves, you are also providing real heat at the outer surface of the food.
/lesson
InfiniteNothing
11-04-2003, 07:09 PM
Very very cool. Thanks
Speedfreak
11-04-2003, 07:21 PM
coleslaw you are such a nerd.
welcome to the club. :thumbup:
coleslaw
11-04-2003, 07:22 PM
Originally posted by Speedfreak
coleslaw you are such a nerd.
welcome to the club.
Dude, I'm a geek, not a nerd! Get it right!
Oh, and I've been in the club for for too long already. :heh:
I'm gonna go out on a limb here... and say that the crisper sleeve, makes things crispy...
what do I win? :P
Speedfreak
11-04-2003, 07:28 PM
Originally posted by coleslaw
Dude, I'm a geek, not a nerd! Get it right!
Oh, and I've been in the club for for too long already. :heh:
Yes.. yes.. that's right. we are geeks. I figured it has been a long time, too. Oh well. :)
Originally posted by Nija
what do I win? :P
a used crisper sleeve.
Originally posted by Speedfreak
a used crisper sleeve.
yay!!!
I can bring two of my friends!
/special ed
Speedfreak
11-05-2003, 03:09 AM
Originally posted by chosenfool
so if i put my limp noodle in it, itll get stiff?
As long as you microwave it. ;)
nickel
11-05-2003, 05:42 AM
Originally posted by chosenfool
so if i put my limp noodle in it, itll get stiff?
try it and let me know how you make out
whitak24
11-05-2003, 06:35 AM
Originally posted by coleslaw
****
/lesson
damn slaw, you are a freaking genius! that was awesome. i always wondered how those things worked.
attgig
11-05-2003, 07:04 AM
slaw... seriously...that was awesome :P
hahahhaha
omg...
anyways...
I like using the crisper thingy on microwave pizza...that works.
bachviet
11-05-2003, 07:07 AM
Originally posted by attgig
...
anyways...
I like using the crisper thingy on microwave pizza...that works.
Who put pizza in the microwave in the first place??? It should be cooked in the oven. :P
cheapie
11-05-2003, 07:25 AM
Originally posted by coleslaw
The crisper sleeve is actually just cardboard coated with a super thin film composed of aluminum powder. The microwaves effect the aluminum molecules in the same fasion as any other molecules in the food, which causes the film to heat very rapidly (probably upwards of 400-500 degrees F). So what you are essentially doing is providing active surface heat to the food inside, thus browning it and making it "crispy". There are no sparks that result from placing the aluminum film in the microwave because the structure of the film and the way it is bonded to the carboard causes it to be non-conductive.
In short, not only are you heating the food inside and out with microwaves, you are also providing real heat at the outer surface of the food.
/lesson
ok smarty-pants. can you tell me why our green beans spark in the microwave? whenever we pick green beans out of the garden and nuke them, they start sparking like crazy.
nickel
11-05-2003, 07:51 AM
acid rain :P
Jenny
11-05-2003, 08:11 AM
Originally posted by coleslaw
The crisper sleeve is actually just cardboard coated with a super thin film composed of aluminum powder. The microwaves effect the aluminum molecules in the same fasion as any other molecules in the food, which causes the film to heat very rapidly (probably upwards of 400-500 degrees F). So what you are essentially doing is providing active surface heat to the food inside, thus browning it and making it "crispy". There are no sparks that result from placing the aluminum film in the microwave because the structure of the film and the way it is bonded to the carboard causes it to be non-conductive.
In short, not only are you heating the food inside and out with microwaves, you are also providing real heat at the outer surface of the food.
/lesson
omg! hahaha That's great! Nice slaw!
Jeffbx
11-05-2003, 09:24 AM
As an addendum to coleslaw's lesson:
Why don't things get crispy in the microwave, anyway? It's because a microwave oven works by exciting (therefore heating) the water molecules in the food, but the air inside the oven is still room temperature.
Conversely, a regular oven cooks food by heating the air in the oven, which heats the food. A nice bonus of this is that the water released by the cooking food is evaporated by the heated air & the moisture is removed from the surface of whatever you're cooking - this causes crispiness (and also allows you to make bread in the oven, while the microwave fails miserably at this).
The room tempature air in the microwave can't evaporate the steam released by the cooking food, and therefore things tend to get soggy, not crispy in the microwave.
Now if only I could figure out why I know crap like this but I can't remember to change the oil in my car...
cheapie
11-05-2003, 09:33 AM
dork thread alert!!!!!
lol. jk boys!
CamaroBabe
11-05-2003, 10:21 AM
Originally posted by coleslaw
Dude, I'm a geek, not a nerd! Get it right!
Oh, and I've been in the club for for too long already. :heh:
A GEEK??? ewww they eat rodents n' such
coleslaw
11-05-2003, 11:29 AM
Originally posted by cheapie
ok smarty-pants. can you tell me why our green beans spark in the microwave? whenever we pick green beans out of the garden and nuke them, they start sparking like crazy.
Green beans fresh from the garden are so full of minerals (iron, magnesium, selenium, etc.) that sparks may result when microwaves reflect off of these minerals. (Frozen and canned vegetables have significatly fewer vitamins and minerals than fresh ones.) This "arcing" can damage the magnetron in you microwave, so don't let it happen too often. You're probably cooking them in a glass bowl, too, ain't ya?? Oh, and what are you doing microwaving perfectly good green beans for?? Don't you know that the vitamins and minerals in vegetables are essentially destroyed in a microwave? You're way better off blanching them in boiling water - or even better, steaming them! When you boil vegetables, much of the good stuff in them is collected in the water, so unless you plan on drinking the water, maxinum vitamins and minerals come from steaming your vegetables. Do it for your health, mang! :P
nickel
11-05-2003, 11:40 AM
thank you Richard Simmons
:P
coleslaw
11-05-2003, 11:59 AM
Originally posted by nickelback
thank you Richard Simmons
You got me. I do enjoy wearing fruity shorts from time to time.
I just noticed that I used "effect" instead of "affect" in my first lesson. Please don't think that I'm stupid... ;)
nickel
11-05-2003, 12:36 PM
Originally posted by coleslaw
You got me. I do enjoy wearing fruity shorts from time to time.
pics?
oh please, oh please, oh please
yes, i am down on my knees....begging
attgig
11-05-2003, 12:42 PM
Originally posted by Jeffbx
As an addendum to coleslaw's lesson:
Why don't things get crispy in the microwave, anyway? It's because a microwave oven works by exciting (therefore heating) the water molecules in the food, but the air inside the oven is still room temperature.
errr...who asked?
:P
cheapie
11-05-2003, 12:57 PM
Originally posted by nickelback
pics?
oh please, oh please, oh please
yes, i am down on my knees....begging
:stupid: even good 'ol heterosexual me would like to see that. :P
Jeffbx
11-05-2003, 01:22 PM
Originally posted by attgig
errr...who asked?
:P
C'mon... you know a geek's true calling is to share the useless information.
Airencracken
11-05-2003, 03:42 PM
Yeah. I love this triva stuff. :bow: great thread!
Devhux
11-05-2003, 03:51 PM
Hey coleslaw -- ever appear on Jeopardy? :)
Joshua
11-05-2003, 07:54 PM
YOU FREAKIN' NERD! (you know i will end up repeating that explanation and sounding real smart at a party somewhere).. Eh Hem, NERD!
Originally posted by coleslaw
The crisper sleeve is actually just cardboard coated with a super thin film composed of aluminum powder. The microwaves effect the aluminum molecules in the same fasion as any other molecules in the food, which causes the film to heat very rapidly (probably upwards of 400-500 degrees F). So what you are essentially doing is providing active surface heat to the food inside, thus browning it and making it "crispy". There are no sparks that result from placing the aluminum film in the microwave because the structure of the film and the way it is bonded to the carboard causes it to be non-conductive.
In short, not only are you heating the food inside and out with microwaves, you are also providing real heat at the outer surface of the food.
/lesson
Powered by vBulletin® Version 4.1.12 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.