i have been searching everywhere and haven't found a answer. if you add carbon powder to fiberglass resin/epoxy would it make it alot stronger? would it be as strong as carbon fiber? what if you put the mixture on fiberglass would it also strengthen it alot?
No because you can not fry in a microwave. But if you prick the yolk of the egg you can cook it in the microwave without it exploding. However it tastes like a poached egg not fried.
Well, frying is the cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire, so unless you have the new microwae that uses fire I would say no.
Yes it is. I have an omelet maker that is made for the microwave. All you do: ~Crack open and cramble or just crack an egg right on a plate ~Make sure you put some no stick spray on the surface you make the egg on
I believe that tire rack has a wheel simulator that you may sample different rims for your car or go to vw vortex and look at the gallery
Not really Even with special microwave cookware (coated with that silvery reflective material) and using a lot of oil, the mass of water in the egg itself gives you a resulting egg that is more poached than fried. Bacon on the other hand fries up great in the ole wave box crisp, flat, evenly cooked, never greasy, and it never burns either. Just make sure you cover it with paper towel or plan on cleaning your microwave every time. Reason: The frequency of microwave used in microwave ovens is most readily absorbed by water. When water is the primary component of a food, the water will heat before anything else. You will have difficulty raising the temperature of that foods over 212 degrees. In order to fry a food, you will need to heat oil to over 300 degrees (325-375 is best). When there is little if any water present in a food, and you put that food in the microwave, the microwave energy will still find target molecules to excite, albeit less efficiently than water. Bacon, for example, has almost no water at all, so the energy will heat the bacon fat to frying temperatures. Since the fat heats very evenly, you rarely get the hot spots you do on the stove that burn or cook unevenly. Hot pocket sandwiches have those reflectively coated sleeves. If enough energy isn't concentrated on the bread surface then it will essentially be boiled or steamed. It's not fried, but hopefully it will be crisp.
