Famous Phrases

1- "We are fast approaching the stage of the ultimate inversion: the stage where the government is free to do anything it pleases, while the citizens may act only by permission." Ayn Rand

2-"We know that advanced economies with stable governments that borrow in their own currency are capable of running up very high levels of debt without crisis." Paul Krugman

3- "In the business world, everyone is paid in two coins: cash and experience. Take the experience first; the cash will come later." Harold S. Geneen

4- "Little else is requisite to carry a state to the highest degree of opulence from the lowest barbarism but peace, easy taxes, and a tolerable administration of justice." Adam Smith

5- "There is only one boss. The customer. And he can fire everybody in the company from the chairman on down, simply by spending his money somewhere else." Sam Walton

6- "The inscrutability (of economics) is perhaps not unintentional. It gives endless employment to dialecticians who otherwise might become public charges or, at very worst, swindlers and tricksters."
Jack Vance

7- "Do more than is required. What is the distance between someone who achieves their goals consistently and those who spend their lives and careers merely following? The extra mile." Gary Ryan Blair



Winning time using microwave

The microwave oven is one of the essential appliances today in our kitchen as is the oven or toaster. Therefore, we can find them in all kinds of stores specializing in appliances. In addition, it is the only device we are absolutely convinced that you can get to make or cook anything. Even for those people who love food and traditional preparation. In particular, the microwave is suitable for cooking small quantities of food, except for some special cases.


The advantages of microwave

There are many amenities when using the microwave. We not only easy to cook and we reduced the time spent in the kitchen, but also has a high efficiency heat transmitted to food.

Thus, the microwave heats food containing a large amount of moisture of the fastest and most effective way; so we speak of regeneration (emphasizing that the food back and forth) and no heating. This all wet food and water-filled (soups, lasagna, stews, etc.) is applied.

The microwave oven is one of the essential appliances

On the other hand, if the food is not wet, (like a plate of pasta or a steak) warming will be more difficult and critical. Therefore , we have to care about it, otherwise too dried. For foods made with yeast dough (bread, pizza, etc.), microwave heating is not feasible: for stays so white that is not edible. The microwave oven is one of the essential appliances. See, also Steam Ovens.

As regards the cooking time, the microwave is near traditional cooking devices. Preparation times in the microwave are equivalent to boiling and do not waste time in the microwave to boil water. This saves a certain time. Saving real time often does not exceed 35%, and only small amounts of food. That is because, the microwave oven is one of the essential appliances.

Only a few foods will be cook in the microwave with a time saving of 60% or more. It is the case for example, of fresh fruit and dry. Thus, the real advantage of the microwave oven is the fact of not having to check the food during cooking, stirring constantly.

Aspects to consider in relation with the microwave:

A common mistake is to believe that microwave ovens cook food “from the inside out”, that is, from the center of the whole mass to the outside of food.

This idea arises from the heating behavior. If a water-absorbing layer is found beneath a dry, less absorbent layer on the surface of a food. In most cases in uniformly structured or reasonably homogeneous foods in their physical composition.  Microwaves absorb it in the outer layers in a manner similar to the heat of other methods.

Depending on the water content, the depth of initial heat deposition may be several centimeters or more with microwave ovens, as opposed to roasting (infrared) or convective heating (methods that deposit heat in a thin layer of the surface of food).

The depth of penetration of microwaves depends on the composition of the food and the frequency, with microwave frequencies being the lowest (wavelengths longer) the most penetrating. Microwaves penetrate only 2 to 4 cm inside the food, so the center of a large portion will not be cooked with the energy of these waves, but by the heat produced in the oven and by which transfer the surface parts that are reached by the waves