Exaggeration aside, it seems to be specific dishes. I suspect the glazing or some other component consists partially of polar molecules that are excited by the microwaves just as water is. I should probably just Google it.
Polar molecules have poles, or “ends” (using that word very loosely) that are more negatively and positively charged opposite each other. The electromagnetic field zigzagging back and forth tugs on those charged ends to move the molecule back and forth. We normally want microwaves to do this with the water in our food, but it can affect other polar molecules as well.
I guess in theory the microwave field generated also could be inducing electric currents in any metals that may also be present in small amounts in the dish, which electrical resistance would then convert to heat. But I’m really going on a limb there.
Yeah they are, it’s the only ones I go for because they are a complete meal. You get a side of Mac and cheese or something like mashed potatoes then the main course which could be a hamburger or chicken and a dessert of some sort
Saying that we can get microwave deserts just seperate. I like the Cadbury chocolate puddings,microwave for sixty seconds then add a load of Cornish ice cream and lashings of double cream. Mom
I’ve done boiled eggs in it, squash, beets, quinoa, , meatloaf, Mac & cheese, butter chicken, cranberry sauce, corn on cob etc to name some examples. Some dishes it’s no quicker but convenient as it’s “set & forget” so no watching for boiling etc. Convenient with a busy little human lol. I was terrified to use it at first
lol…