Contrary to popular belief, reheating food isn’t idiot proof. Remember the times you popped leftovers in the microwave, only to realise your reheated meal was a pale shadow of yesterday’s dinner? Today, ToTT reveals the top 7 foods you’ve been reheating wrongly, and how you ought to be doing it.
1. Bread, Buns and Pastries
Microwaving baked goods removes their moisture, leaving your buns doughy and pastries stiff as steak. Instead, microwave bread and buns together with a cup of water for 30 seconds on medium heat, then pop them in the toaster for a few more minutes. Pastries can go directly in the toaster, but keep the heat in check!
Reheating eggs is always a messy affair, and the results hardly ever taste good. Cook your eggs fresh only when you crave them, and your tastebuds will thank you for it.
Firstly, store leftover pasta and sauce separately in the fridge so that the pasta doesn’t go soggy. When you wish to eat it, toss the pasta and sauce together in a pan and heat it with a little olive oil. That way, the flavour and texture of the original sauce is retained.
Rice can be reheated over the stove or in the microwave oven, and the method involved is fairly similar for both methods. Add a splash of water onto the rice before reheating, and give it a good fluff after 3-5 minutes.
Like rice, soup can be reheated conveniently in the microwave or on the stove. Just make sure to cover the bowl or pot with a lid so that the soup doesn’t dry up!
6. Meat, Poultry and Fish
Avoid heating any of these in the microwave oven. For meats, sauté on medium-high heat for 2 minutes with a drizzle of oil. Poultry and fish are better off shredded or flaked and eaten cold with salads.
If you’ve ever tried reheating vegetables in the microwave, you’ll know that leaves shrivel up and turn yellow while brightly coloured veggies lose their colour. Instead, sauté lightly on the stovetop, removing immediately when just heated.