There is nothing worse than dried out meat or fish and soggy veggies, so here are a few tips for reheating your items.
Remember that in general and a good rule of thumb, it is always best to reheat something where it was originally cooked.
Here we go!
MEAT
Microwave: Pour a bit of water on the meat to retain moisture and keep the dish covered with a micro safe lid or plastic wrap with a few knife holes punched in the top. Meat can be nuked for up to 2 minutes before it is RUINED!
Oven: Reheat at lower temps (200 – 250) and add a dash of oil or butter to keep the meat moist. This takes 10-15 minutes.
Stove: Keep heat low to avoid overcooking, add oil or butter and cover the pan while the meat reheats. This takes about 5 minutes but flip the food halfway through.
BAKED, FRIED, ROASTED VEGGIES OR MEAT
Oven: Broil for a few minutes. 1-3 minutes per side.
Stove: Overheating makes any type of breading bitter. Heat a high smoke point oil (peanut) in the pan and cook for 3 minutes per side.
Microwave: Use this as a last resort because it makes veggies soggy. But if you must, place a half filled cup of water next to the food to soak up the extra moisture.
FISH
Thick cuts of fish such as tuna or salmon retain their texture and flavor in reheating better than thinner cuts of fish.
Microwave: Good if fish is not breaded. Add a bit of water and a lid. Heat in bursts. On low for 20 seconds, then 1 minute. Then on medium for 20 seconds, then 1 minute.
Oven: Heat oven to 275. Wrap fish in foil and cook for 10 minutes.
Stove: Low heat, a bit of oil and a lid.
SOUPS
Soups were made on the stove and they should be reheated on the stove. Add about 1/4-1/2 cup of water to prevent scorching.
PIZZA AND FLATBREADS
Stay away from the microwave. The oven isn’t a good idea either because it takes too long. Try heating up leftover pizza in a covered hot skillet for 3-4 minutes to obtain the best results.