Do liquidy foods thaw faster or slower in the microwave?
It’s always a mystery to me why some of my leftovers take so long to thaw in my work microwave and some heat up so fast. I know that the microwave over works by generating friction between the water molecules in food. I don’t know if more liquidy foods heat up faster because of this or if they take longer because more water has to thaw. Any thoughts?
This question is in the General Section. Responses must be helpful and on-topic.