54

"Cooking" is often a chemical process. Denaturing proteins, gelatinization, causing chemical reactions like browning, or even causing state changes like evaporation. In many cases for these reactions to happen, we need to overheat the food. (Cook it and let it rest to cool off back down to undo some of the changes that were made and/or bring it back down ...


21

The first issue I see is that you are over cooking your chicken breast. 20 minutes in a pressure cooker is really over doing it. Even a little over cooking dries chicken breast. Chicken breast needs to be cooked more precisely. A pressure cooker is not the correct tool for the job. So you first need to correct your initial cooking. You should get a ...


16

I would suggest opening the sandwich so the filling is facing up, removing any toppings that you would prefer to remain cold, and sticking it in an oven or toaster oven for a bit. That gets the heat to the center of the sandwich immediately, though you'll want low heat (maybe 250F?) and not to heat it very long or the bread will get too toasted. It won't ...


15

Your microwave isn't exactly cooking your food from the inside out. Instead, what is happening is that some parts of your food that happen to be on the interior are being heated faster than those parts of the exterior that you observe. This sort of uneven heating is intrinsic with how microwaves work. Microwave ovens cook unevenly because a pattern of ...


15

If a dish, any dish, leftovers or otherwise, has raw chicken added to it, then is cooked until said chicken is fully cooked, it is then safe to eat. There is nothing from what you describe that justifies assuming that the way the dish is handled would be unsafe.


15

I called General Mills, the makers of Hamburger Helper, and asked if there had been any changes to their recipes in the past 3 years. The representative (Thanks Kathy!) told me that the only recent change happened in 2016 when they stopped using artificial flavors and colors and switched to an all-natural formula. (see What does "natural" actually ...


12

I would recommend separating the crackling from the meat and re-heating both separately. The meat can go into the oven (or the microwave), the crackling can go under the grill (aka broiler).


11

Much of the flavor and aroma of tea comes from volatile oils/compounds. The heat applied to tea leaves while steeping them is key to releasing those volatile compounds but when you reboil the tea, a large portion the flavor compounds in the water are likely just going to be vaporized. The end result is the reheated tea will have very little 'tea' flavor ...


11

The key here is that you said you’ve thawed the pizza. Frozen pizzas are designed to be baked from frozen. The instructions on the box should reflect this.


11

If you're going to reheat pasta, microwaving is a good way. Adding a few drops of water and covering helps the texture if it doesn't have sauce already on it. You can actually do something close to a stir fry - heat some oil and use it to cook tasty ingredients (onions, garlic, herbs, spices) and then stir in the pasta (and things like olives or sweetcorn ...


10

The truth is, there really is no good way to reheat such sandwiches. The bread will have gotten soggy while the sandwich was in the refrigerator, and the densest part (which requires the most energy to get hot) is on the inside. The option which is probably the least poor is to use the microwave, as more of the energy will be transmitted to the filling ...


9

They're meatballs. It's a crockpot. Why bother refrigerating them or cooking them in the oven? Just brown them in the oven under broil and then set the crockpot on low and cook them overnight in the sauce. They'll be perfectly done, perfectly safe, and delicious in the morning. A few extra hours won't hurt them at all and then you won't have to worry ...


9

If you have a pre-cooked burger patty, I'd suggest heating it in a frying pan / skillet over a high heat, add a splash of water and then cover with a small heat-proof bowl (a cloche), or a lid on your pan. The water will steam the burger back into life, adding moisture and trapping the heat to more thoroughly warm it through. I also use this technique when ...


8

There are probably several factors which lead to the perception that chinese food heats less evenly in a microwave than on the stove top. There are lots of types of Chinese food, but due to the mention of sauce on the original question, I am going to assume its a dish with meat and vegetables in a sauce, like (as often available in US Chinese restaurants), ...


8

From an article entitled The Forgotten Inventor Of The Chicken Nugget on BusinessInsider.com Baker’s prototype nugget, developed with student Joseph Marshall, mastered two food-engineering challenges: keeping ground meat together without putting a skin around it, and keeping batter attached to the meat despite the shrinkage caused by freezing and the ...


8

I haven't tried that, but in theory, a standard custard should be capable of rebaking. However, it will be a tricky matter, much trickier than the first baking. For example, the temperature at which certain proteins in the egg coagulate depends on the speed at which the egg is heated. As a side effect, it is much harder to get a good custard starting with ...


8

Uncooked pasta (fresh, partly dried or fully dried) needs to be boiled in water because it needs to absorb water in order to become soft. Pasta which has already been fully cooked, ready to eat, and then cooled down (i.e. leftovers) already contains enough water. So it can be reheated in any way you like. However, microwaving pasta leftovers without a sauce ...


7

As a rule, frozen foods that are fully cooked do not have that requirement. If the label says "fully cooked", you can eat it still frozen if you want. Where have you seen "fully cooked" and "must be cooked before serving" on the same label? Here is a typical example. The directions say "until warm" for esthetic reasons only. There is no need to reach 165F, ...


7

You do get some reflection of microwaves off a glass or plastic cover (Table 1 here) Material Reflection Transmission Metal 0.88 0.00 Glass 0.38 0.60 Plexiglas 0.16 0.83 Don't use metal lids. Neither glass nor Plexiglass plastic absorb much of the beam. The question then becomes: Does reflection ...


7

Chicken breast is not suitable for making shredded meat. For that, you need collagen-rich dark meat, for example chicken thighs. If you cook your chicken breast less, as moscafj suggested, you can certainly get tasty chicken breast. For easy portioning, you can precut it into strips and keep a supply of pan-fried strips, for example. But you will never get ...


6

I haven't tested all of the methods you mentioned, but from my experience, there is some variation depending on the type of fried food you're making. For latkes and falafel, I find that they turn out best if I fry them, place on a wire rack over drip tray or on a layer of paper towels, let excess oil run off for a few minutes, and then transfer to a low ...


6

Stainless Steel Most stainless steel travel mugs are double walled, but are NOT vacuum flasks They usually have a screw on stainless steel base, or just a plain plastic base. Both of these stop thermal air losses, but are in no way as efficient as a true vacuum flask. It can't be anyway, due to the lid having a drinking hole in it Lids with sliding covers ...


6

Cast-iron teacups hold heat for quite some time. Similarly, a cast-iron teakettle can have the leaves removed and still keep the tea hot. I always use a cast-iron pot when I'm making multiple cups to drink in sequence.


6

The best way is to take the sub apart. Scrape any left over loose condiments (i.e. Mayo, ketchup, mustard, etc.) off of the bread. Turn your toaster oven on to about 250°. Put your bread in it while it's heating up. Then on a separate plate, heat up your sub guts (cheesesteak, fish, etc) for about 1.5 minutes in the microwave. Check your bread to see where ...


6

Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating. Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't ...


6

Although I agree that they're better off used in hash or some other application, if you really want them as a baked potato, you'll want to reheat them slowly to warm them fully through. You'll need to get them warm enough to re-geletanlize the starches. I generally put them in an oven near 250°F, wrapped in foil to prevent the skins from drying out ...


6

There is some very useful information for you in this thread. The direct answer is, every time you re-heat and cool the entire pot, you're passing through the "danger zone" (40-140 °F or 4-60 °C) where bacteria will continue growing. Even if you manage to kill all of them, this is a problem because: Some bacteria leave behind harmful protein toxins that ...


6

Frozen hash browns like that are already pretty much cooked. When you bake them, you're really just heating them up and crisping the outside. If you cook some then save them, they're going to lose a lot of that crispiness no matter what you do. If you eat them cold they'll be, well, cold. If you heat them in the microwave, they'll soften even more. If you ...


6

To reheat left over rice, microwave is the best! Put a clean damp (wet but not runny) cloth or paper towel on top of your rice in a microwave safe dish and heat it for 2 minutes. Don't put a lid on top of the dish. Left over pasta is always gross, no matter how you reheat it. So stick with microwave. If you pasta is not super saucy, same method (with a damp ...


6

They won't be as good as when fresh (of course) but generally: You want the oven pretty hot. How hot depends on the oven, size of fry, etc., but a good first guess would be 425°F–450°F. On most toaster ovens I've seen, that'd be as hot as it goes. Let the oven preheat. Unfortunately, heating the oven is going to take longer than your five minutes, probably ...


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