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2

It isn't a perfect match for the flavor and texture of regular pizza cheese, but soy cheese (Daiya mozzarella shreds, specifically) reheats beautifully and is even good cold. We switched cheeses because of a dairy intolerance, but found the storage properties to be a great side benefit. It does end up being a noticeable change to a pizza's flavor profile, ...


2

I've found that lower fat cheeses tend not to reheat particularly well. Full-fat mozzarella would be better than part skim. Also, keeping the cheese in bigger chunks gives better results than shredding, so slicing may be a better way to go. I use full-fat soft mozzarella which I pull apart or slice rather than shredding, and it has a much better texture when ...


2

While there are many cheeses to choose from, I find that provolone both heats and reheats well. Also, the flavor profile works nicely with most Italian dishes, pizza included. I've used smoked, unsmoked, mild, and sharp. Whether smoked or not, the mild tends to be a little "meltier", and more suited to the flavor I'm looking for.


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No, I don't see how you can do better. To heat something quickly, you need quick heat transfer. Water is the most efficient liquid in the kitchen to use for that, and its maximum temperature is 100 C. You're already using water -> oats heat transfer at its maximum speed. If you were to use a liquid which can be heated to higher temperatures, you'd need ...


3

I would try pre thawing them all so they don't take so long to nuke when the time comes. So maybe defrost them in the fridge a few hours before so you aren't microwaving from frozen. And just stack them in the oven to stay warm while you nuke the rest. The crazy part of me would disassemble the meals. 1: all veg in a pot. 2: all mash potato in a pot. 3: ...



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