The general rule of thumb is to reheat food in the same way it was originally cooked. For example, a roast chicken should be reheated in the oven; the soup should be reheated in a pot on the stovetop.
To make sure that foods like roast meats and casseroles do not dry out while reheating, you may need to cover them with aluminium foil. Though the reheating time varies depending on the food, you should use a low temperature and cook until the dish is heated through (70°C for at least 2 minutes).
There is disbelief to the popular belief that it’s not necessary to preheat the oven when reheating the food. It can actually be beneficial to allow the leftovers to warm up alongside your oven, especially when the container comes straight from the fridge. If you want to maintain proper moisture in your food, make sure you reheat them slowly and cover with foil. If possible stir halfway through
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