I warm up steel cut oats I cooked and stored in the refrigerator. To warm the portion I use 4x the portion's size in water. I.e. for 50gr I use 200gr water. Thi
I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy wit
The other day I was heating a left over casserole that was placed in the freezer for 24 hours before I decided to reheat it. I heated it in the microwave for 4
Not always, but more often than not, I am able to perfectly cook our dinner protein (meat). This also includes my husband when he B.B.Q.s. The problem is, how
The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese.
I brought these marinated cooked and peeled prawns from Tesco for my lunch at work. Can I heat these up in the microwave so I can enjoy them warm/hot, and if so
I have leftover tea from last night but it has milk in it. Is it safe to reheat it the next day and drink it? Or should I just bin it?
We grilled a bunch of meats for a large party. Now I have leftover hamburgers, hotdogs, and bratwursts. Note these are still “bare” meat items, not
I'll be making mulled wine for the very first time. I'll be preparing it an hour in advance, more or less. Once I've completed the recipe can I keep it on the
I intend to cook a bunch of waffles to be stored in the freezer and later retrieved for warming in a toaster or on the racks of a hot oven. I want a homemade ve
When I reheat pasta with some kind of cream sauce, the sauce always ends up separating into oil and cream stuff. I am using a microwave, but, I am open for othe
So, I had bought a ready meal (I have broken hand) enchilada, something I've never tried before. Instructions says 15 mins at 200c with plastic film lid, then
I baked French bread recently. They were crusty outside and moist inside. Delicious! I froze a few. How should I heat them so they're as good as when they were
I totally agree with the sous vide process of reheating frozen vacuum packed pre-cooked roast beef. But if I require much faster reheating for immediate serving
I'm going to start meal-prep sunday soon (in about a month). Basically I'm going to be making all of my meals on sunday and eating them throughout the week. I'm
I make some chicken soup and it tastes fine. However I notice that when I reheat it again it taste like sulfur or something other chemicals, not really sure wh
What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I
(Please excuse the fact that I don't make my own pizza...) I have a thawed (originally frozen-bought) pizza of about 25.5cm diameter, a microwave, and a convec
What is the best way to reheat a meat pie without causing the pastry to burn and go hard? Wrapping in foil means it won't cook properly. Is it best to put insi
This probably has an obvious answer I'm missing. To make a long story short, my mother helped us out with an event several months back involving having to serve