If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving cause this and is there a way I can prevent it?
For fat to be removed I imagine the meat still has to reach the same temperature for fat\oil leeching as any other cooking method does. Therefore perhaps Im using too much power and for too long and need to reduce those? Or is there something about the way a microwave works that makes it quickly evaporate oils\fat from foods?
When reheating things like fries and protein, what might be a better cooking method so as not to loose fat\oil?