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When I have left-over boiled potatoes, I always freeze them and when I have enough frozen potatoes, I pour them (still frozen) into an oven-proof dish, sprinkle some olive oil over them, throw in a branch or 2 of fresh rosemary and put them into the cold oven and then set it to 150°C and let them heat up that way. (until the tip of a fork pushed into the ...


When you reheat something, the heat from the oven is usually just penetrating the outside layers of the food. Conduction within the food is what carries the heat into the center. To demonstrate this, you can try putting something cold (not frozen), and thick in the microwave on high for about 30-45 seconds. Take it out, then cut it in half. The outside ...


It depends, usually longer is better to get heat into the middle unless you need to develop a better crust, in which case more heat may be called for. If longer is developing enough or more crust than desired, then lower the temp and lengthen the time some more.


Time is definitely the better option since cranking up the temperature too high can result in a cooked (or even burnt) outside with a cold or frozen inside. Once it's cooked through you can bring up the temperature for a little last-minute browning.


Yes. If it's a breaded cutlet not yet coated in sauce : Start it on lower heat to make sure it's thawed completely and warmed up (so increase the time), then crank the temperature up to crisp up the coating. Use a broiler for the second phase, if you have one, but make sure to keep an eye on it as things go from golden to burnt rather quickly under a ...


If you have the time I recommend you put it in the oven to reheat somewhere between 30 and 60 minutes at 350F depending on how deep it is. If you are in a rush and your dish fits in your microwave (and is microwave safe) you could cut a great deal of time off that by first nuking it until it's mostly heated up and then finishing it off under your oven's ...


180 for 45 minutes should do the trick. Just make sure it is piping hot in the middle before serving. Cover the dish with foil to prevent the crust getting any crustier. You will still want to take it off for the last ten minutes of cooking to crisp it though, as the foil will make it soggy. You can absolutely prepare Cottage Pie to the pre-baking stage ...

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