LogFAQs > #941620242

For me:

Pizzas:

microwave = sucks. Never do it. I'd rather eat a cardboard

Oven = better, but still not optimal since the heat can make crust harder and the surface dry.

The real way to heat pizza is using iron or teflon pan with a lit. Put the pizza in, set the fire as low as possible, close the lid wait for 5 to 10 minutes.

The result is you get almost fresh texture pizzas, the surface aren't dry and hard, and as bonus since the main contact area is the pan floor and the crust bottom, you get this very crunchy bottom layer of the dough and soft, almost fresh bread underneath. It is heavenly.

Fried stuff: make sure it is room temperature, then re-fry in very hot oil just like 1 or 2 minutes max depend of the size. This allows the surface to re-dry and harden, but not enough time to re-cook the food. Fried chicken works well with this.

Stir fry: the 2nd easiest one just heat a little oil, then stir fry them again. If oil content is already high, you dont even have to add anything

Stews: easiest way. Just literally re heat them.

General rule for reheating food is if you keep them inside fridges or freezers, wait until it's room temperature or else you are gonna end up with either cold center of a food or overcooked surface.

One trick i learn is to use microwave only to build the internal heat, but not actually reheat them. Like 30 secs in microwave for frozen chicken nuggets for example, then re - fry them quick to recreate the crispy texture gained from frying.

So it 's microwave + the original method of cooking usually works. I tried with lasagna last week and it turned great. The microwave heat up the insides, then put inside pre heated oven for 7 or 8 minutes give the cheese and surface that oomph again.


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Thanks for the peeps that made the pics <3 if i make typos it means i am on phone