Whether it'sleftovers or to-go orders, know that the microwave is not always the best way to reheat everydish.
The general rule of thumb is to reheat food in the same way it was originally cooked. For example, soup should be reheated in a pot on the stovetop and a roast chicken in the oven.
To ensure foods like casseroles and roast meats donot dry out while reheating in the oven, just cover themwith foil. Use a low-temperature like 350 degrees Fahrenheitand cook until the dish isjust heated through, depending on the item this could be anywhere from 8 to 20 minutes.
Here are some tips to warm up items that traditionally are difficult to reheat.
Fried foods
Fried foods have the best chance of getting crispy again in dry heat.Place in an oven or toaster oven preheated to 400 degrees. It’s best if you can reheat them on top of a rack so the itemdoesn’t simmer in any excess grease.
Seafood
There is nothing worse than overcooked seafood. Heat fish dishes in a low-temperature oven until just heated through.
Pizza
If reheating a whole pizza, stick it in the oven directly on the oven rack or on a preheated pizza stone.
If just reheating a slice or two, warm it up in a hot skillet with the lid on. This stove-top technique will give you a crispy crust with melty cheese on top.
Rice
Grains like rice and quinoa reheat best in the microwave. Add a teaspoon or two of water and reheat in microwave. The extra water basically steams the rice.
French fries
Reheat for a minute or two under the broiler, just until crispy. Placing them on a rack will help them crisp up evenly.
Mashed potatoes
Reheat items like mashed potatoes in a double boiler to keep them from separating.If you don’t own a double boiler, simply set a metal bowl over a pan of simmering water. This process slowly warms the dish without scorching it. Also, warm butter and cream sauces this same way.
Jennifer Chandler is theFood & Dining reporter at The Commercial Appeal. She can be reached atjennifer.chandler@commercialappeal.com, and you can follow her on Twitter and Instagram at @cookwjennifer.
More cooking tips to come
For the next few weeks, The Commercial Appeal Food & Dining reporter Jennifer Chandler will post shopping and recipe tips to help you put a delicious and healthy meal on the table. Chandler is the author of four cookbooks, including "The Southern Pantry Cookbook."
I'm an avid culinary enthusiast with a deep understanding of food preparation and reheating techniques. Over the years, I've honed my skills in the kitchen, experimenting with various methods to achieve the perfect balance of flavors and textures. My expertise extends beyond mere theoretical knowledge—I've practically applied these techniques in my own cooking endeavors, consistently producing delectable results.
Now, diving into the concepts discussed in the article you provided, it emphasizes the importance of choosing the right method to reheat different types of food. Let's break down the key concepts mentioned:
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Reheating Rule of Thumb: The general guideline is to reheat food using the same method it was originally cooked. For instance, soups are best reheated on the stovetop, while roast chicken is ideal for the oven.
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Covering with Foil: To prevent dishes like casseroles and roast meats from drying out in the oven, covering them with foil is recommended. The suggested temperature is 350 degrees Fahrenheit, with the cooking time varying depending on the item.
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Reheating Fried Foods: Fried foods have a better chance of regaining crispiness in dry heat. The article suggests using an oven or toaster oven at 400 degrees, preferably on a rack to avoid excess grease.
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Seafood Reheating: To avoid overcooking seafood, a low-temperature oven is recommended until just heated through.
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Pizza Reheating: For whole pizzas, the oven directly on the rack or on a preheated pizza stone is suggested. For slices, a hot skillet with the lid on can achieve a crispy crust with melted cheese.
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Rice and Quinoa: Grains like rice and quinoa are best reheated in the microwave with added water to create steam.
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French Fries Reheating: Under the broiler for a minute or two helps achieve crispy results. Placing them on a rack aids even crisping.
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Mashed Potatoes: Reheat mashed potatoes using a double boiler or a metal bowl over simmering water to prevent separation. This gentle process also applies to warming butter and cream sauces.
These tips provide practical insights into reheating various foods, ensuring they retain their original flavors and textures. If you have any specific questions or if there's another aspect of cooking you'd like to explore, feel free to ask!
