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Your sauce is thickening up too much because it's losing moisture. After you cook your cheese sauce to perfection and mix it in with your pasta 2 things are happening: The sauce loses moisture due to evaporation. It's hot, and even with the lid on you will still lose moisture The pasta will soak up water from the sauce. It's just starch, and starch sponges ...


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I'll add a little to Tim's answer, since I have experience with low-temperature water-bath cooking (sous vide). A water bath is about the gentlest way you can reheat something. You can set your water bath to 125°, 130°F, place bagged (thin) items in the bath—straight from the fridge—and come back half an hour to an hour later to them gently warmed. Except ...


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I've never reheated meat or fish to the same flavor and texture that it originally had. I use a small convection oven on a low temperature to bring steaks / ribs / chicken back up to temperature but: Even though I manage to keep close to the same doneness of the steaks, they're not as juicy. When I tried reheating them in au jus, I lost the doneness. ...



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