Resources for reheatable meals, specifically fish?
I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelons of office staff in our building. Easy, right? Not so much; these dishes will need to be easily reheatable in a microwave. Are there any recipe sites out there which focus specifically on meals which don't degrade when microwaved?
Alternatively, does anyone know of resources which discuss general principles for making food intended to be reheated in a microwave?
(NB: yes, of course, one solution is to make cold dishes. That isn't doable for ten dishes per week. The majority must be hot.)
Best Answer
A few principles for re-heatable food that I've found over the years:
- Things with or in sauces heat nicely
- Dry things don't heat as well (plain rice, for example)
- Liquid distribution in the dish is important for even heating
- Dryer things like meats heat better when they have glazes or toppings (keep steam in)
- Things you can stir up mid-heat are nice for even heating
- Flavours improve over time, use this to make reheated dishes better
- Food continues to cook in the microwave (and dry out), so avoid overcooked. This goes double for noodles (nothing worse than mushy noodles)
- Thickened sauces (especially with flour) reheat thicker than when cooked
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Quick Answer about "Resources for reheatable meals, specifically fish?"
- Things with or in sauces heat nicely.
- Dry things don't heat as well (plain rice, for example)
- Liquid distribution in the dish is important for even heating.
- Dryer things like meats heat better when they have glazes or toppings (keep steam in)
- Things you can stir up mid-heat are nice for even heating.
Can you microwave leftover fish?
If you really need to use the microwave, we recommend using a microwave-safe cover, setting it to a very low power mode, 30 to 40 percent of its full power, and microwave in short 30 second spurts until heated all the way through. Flip the fish over every 30 seconds as well to ensure it heats evenly.What food can be reheated?
Yes, most foods containing cheese such as pizza, pasta and quiche can be reheated in the oven or microwave once. As with all foods that you reheat, to ensure optimal safety we advise ensuring the food is thoroughly cooked and piping hot throughout.Do you have to reheat cooked fish?
As people for whom freshness is the principal quality of good fish, we would generally advise against reheating. You've already cooked the fish once and reheating it runs the grave risk of overcooking \u2013 which, as anyone who cooks fish regularly will know, is a surefire way to turn a good piece of fish bad.What meat can you not reheat?
Reheating chicken is not advisable more generally because it has a higher density of protein than red meat - when reheated, proteins break down differently and can upset the stomach.Fish in Bulk: Quick Recipes \u0026 FAQs / Preparando Pescado para la Semana
More answers regarding resources for reheatable meals, specifically fish?
Answer 2
Your question isn't easy and I may need a few attempts to answer it.
I can come back with a few suggestions
Teriyaki Grilled salmon http://www.ecofish.com/recipes/salmon_teriyaki.htm
Steam Fish Fillet with Shallot and Ginger http://aww.ninemsn.com.au/article.aspx?id=783795
Fish Curry with Rice http://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry
Smoked Salmon Pasta
Baked Tuna Pasta
I am sure you can google for the recipes of above. Also, I personally cooked all of them and I know for sure all of above are good for microwave reheat!
The good tips for all the fish dishes are to make sure of gingers and wine!
Additional Suggestions:
I saw some of the comments were about Odour and worried about the fishy smell.
Fristly, we should understand why Fish smells bad in dishes. The smell comes from the fat of the fish which changes for different species of fish. Therefore, it's not easy to get rid of the smell all together. That's why cooking techquie becomes important and the truth of all cooking is to reduce or 'mask' the smell.
- White / Rice wine will take away the odor and smell of the fish. It enhances the taste and takes away the fishy taste. It's the most power method and people who don't like fishy taste will usually find this helpful.
- Ginger / Garlic have the same effects, but it retains the fish nature favour.
- Herbs will 'mask' the fishy taste and take over the favour of the fish. I would suggest you to put in Dill & Chives to enhance the favour.
- If you have fish that are not so fresh, use them to make curries.
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