Expert Pronouncements Thread!

[Dub]

”When comping chords behind a lead player, don’t use the same notes the lead player is using. That’s like writing on a white board with white chalk.”
~ Jimmy Bruno

[paleo]

The moon comes up about 50 minutes later each day.

[Dave Poor]

Lift with your legs.

[kenlarsson]

Dude wipes are a distinct improvement over regular wipes.

[Cornflake]

Food heated in a microwave tends to cool off more quickly than food heated on a stove due to differences in how the heat is distributed and retained within the food.

Heating Method:

Microwave Heating: Microwaves heat food by agitating water molecules within the food, generating heat primarily in the outer layers. While the heat can penetrate a bit deeper, the core of the food may not get as hot as the exterior.

Stove Heating: Heating food on the stove typically involves conduction, where heat transfers gradually from the outside to the inside of the food. This creates a more uniform temperature distribution, with the core often getting heated more thoroughly.

Heat Distribution:

In microwave heating, the rapid heating process can create hot spots on the surface while leaving the interior cooler. This uneven distribution can cause the outer layers, which cool down faster, to lose heat more rapidly.
Stove heating, on the other hand, usually results in a more even temperature throughout the food, which helps retain heat longer as the internal heat gradually dissipates to the surface.
Moisture Content:

Microwaving can cause more moisture to escape from the food's surface, leading to faster cooling. The food can lose steam and moisture quickly, which contributes to a more rapid drop in temperature.
Cooking on a stove, especially with methods like simmering or sautéing, often retains moisture better, helping the food maintain its heat longer.
Thermal Retention:

The materials used for stovetop cooking (like pots and pans) also retain heat, which can help keep the food warmer for a longer period even after it's removed from the heat source.
In contrast, microwaves do not have this additional heat retention factor, so once the microwave is turned off, the food begins to cool immediately without any extra heat being supplied.
These combined factors make microwave-heated food cool down more quickly compared to food heated on the stove.

(Chat GPT. It's an expert in everything.)