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As it seems my comment was deleted ... To figure out if it's an issue with overheating: Remove the shrimp from the dish (these are U20, so they're decent sized), and heat up the rest of it, then add the shrimp back up and let them warm up from the rest of the sauce. If that's still okay, the problem is with overheating the shrimp. ... but I don't know a ...


What I do is wrap the sub loosely in foil. I.e., I wrap the foil around and fold it over at the top, leaving air space between the top of the sub and the foil. I leave the ends of the foil open. This will allow the sub to heat thoroughly without steaming or burning the bread. While time and temp will vary, I heat the sub in my toaster oven for about 20 ...


I have found that if I cook the shrimp to a temp of 125-130 degrees it is moist and tender on the first meal (Harold McGee recommends this) and then subsequent reheating doesn't affect the firmness too much. Most people overcook shrimp in the first place. If they are deep pink and tightly curled they are overcooked.


Preheat oven to 400. Microwave sangy for one minute. Place on foil bed on a sheet pan. Pour water into sheet pan around foil "boat". Bake for four minutes. PERFECT


I agree with @Joe. It sounds like you are heating too much and overcooking the shrimp. Once things like shrimp are overcooked I am not sure that there is a way to make them tender other than to cook for a long time, similar to slow cooking. With squid the rule for cooking is less than 2 min or more than 20 min to ensure tenderness. I think your best bet is ...


The reason why your pork crackling became soft after taking out of fridge is because the skin crackling process wasn't 100% complete. A perfect crackling stays crisp even after 2 days sitting in the fridge. Having said that. The simplest reheat process is to place the entire piece of meat with skin facing up in an air fryer or conventional over ( never ...

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