A brief diversion…
What is the deal with microwave burritos?
Now, I recognize that we’re not talking about great food here, but I don’t understand. Why is it that every single microwave burrito seems to suffer from the exact same problem?
You take the burrito out of the wrapper and set it on a plate. You put it in the microwave, hit 2 minutes, and wait. You open the microwave door, and you find that the burrito has split open along the seam where the burrito wrap is closed. Why is that? When I make my own burritos, they don’t split open like this. Here’s the other thing I noticed: microwave burritos are almost always uneven when it comes to tortilla thickness. That is, one side of the burrito will be only 2 or so layers of tortilla thick, but the other side will be 5 or 6 layers thick. I don’t get it. How hard is it to wrap it evenly?
Instead, you get this uneven mess, and all the filling oozes out, and it’s just gross.
And while I’m on it… what’s the difference between a burrito and a soft taco? I mean, I’ve seen soft tacos with refried beans, and burritos without beans, so I know that isn’t it. Is it just the way they’re folded up?
Okay, okay. I really will post more on IP soon. I’ve just been a bit distracted, and then I made lunch, and it melted all over the stupid plate.
February 22nd, 2007 at 10:04 am
I’m pretty sure that the difference is that a soft taco is made with a corn tortilla, and a burrito is made with wheat flour. That, and the wrapping. And a soft taco is usually much smaller than a burrito.
The other mysteries I cannot help you with.
March 3rd, 2007 at 6:38 am
The reason that the burrito is splitting is probably because you’re cooking it wrong. Try taking the microwave power level down, and cooking it for a longer amount of time. Not only does that stop the splitting, but it’s heated up much more evenly.