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Old 02-18-2011, 09:25 PM   #1
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For you chefs out there. Is there any difference in reheating a meal via microwave verse stove top or in the oven?

Obviously time and energy use goes to the nuclear option. But what about taste?

Some things taste better the second day (gumbo, spaghetti sauce, cold pizza (kidding)), but why?

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Old 02-18-2011, 09:58 PM   #2
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Hey Jim, a micro wave heats from the inside out, tends to make tender foods tough... and bread foods doughy or hard depending on how long you heat,

i prefer a conventional oven when heating up leftovers...

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Old 02-18-2011, 10:11 PM   #3
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i have reheating down to a tee when it comes to nuking...1/2 power is your friend...
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Old 02-18-2011, 10:16 PM   #4
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Those things like you mentioned taste better because the flavors have had time to mingle with one another.

And Mike is right...reduced power is a good thing when it comes to reheating in a microwave.
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Old 02-18-2011, 10:16 PM   #5
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100% agree 1/2 power for leftovers
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Old 02-18-2011, 10:22 PM   #6
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slow and low for soups....stews.....things that took time. don't burn them and they will allow the flavors to blend. Nuking stuff is the "easy" way out. Just my opinion....I can ask my brother if need be (chef for 12+ years). But, even pizza (due to the crust cookage) is better on the stove in a pan for reheating.
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Old 02-18-2011, 10:27 PM   #7
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I think that the chicken noodle soup that I made last week was better the next day because the seasoning had time to soak into the noodles. Maybe I'm just starving when I get home from work and don't care which way it is heated as long as I get my dinner. Honestly I can't tell the difference in the heating prep.
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Old 02-18-2011, 10:29 PM   #8
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JimT, I disagree with pizza being better the next day. Coming straight out of the pizza oven can't be beat.
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