I'm talking about how fried foods are before and after they are put in a microwave. When freshly made, it's perfectly hard & crunchy and it's hot, of course. That heat can dissipate in a matter of minutes or hours. Sometimes it can leave a semi-hard & crunchy version of the original but it would be cold or possibly room temperature. Anyway, the microwave option always gives the necessary heat but it totally destroys it. It's soft & limp. I know I can use a toaster oven, oven, etc but is there a way I can use the microwave and get the same results? Even at 30 seconds, the microwave heat wreaks havoc!