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A microwave oven's heating is selective. It heats liquid water best. As a result, water tends to boil out of the food while heating, particularly if it starts out frozen and is cooked quickly (the frozen water doesn't heat as fast, so the outside has been boiling off for a while by the time the inside is up to temperature). So if you fully microwave a ...


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I freeze cooked sausages and reheat them in the microwave, so it can be done. I prefer to defrost in the fridge, but if that's not and option, the key is to go gently and rearrange. Give them a couple of minutes on medium power, move them around on the plate, then a couple more minutes. When they're soft throughout and warm at least in places, give them ...


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I think your question needs clarifying, and better limited to a single question. However, freezing and thawing, repeatedly, particularly with fish, generally impacts texture in a negative way. There is not safety issue, per se. Given your preparation, you might not be too concerned about the texture, but that is probably the main issue.


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