Helpful Lesson 7: Reheat So Your Leftovers Still Taste Good

Alex Delaney of Bon Appetit provided us with answers to reheating just about anything. Clearly, these methods describe why some of my leftovers tasted so awful the next day!

I've sorted them by method rather than food type because the description is more important. (You'll notice that some foods are listed under two methods. Choose the one that's most convenient for you.)

MICROWAVE

Method 1: Reheat as is.

Falafel: Remove falafel from sandwich, then reassemble after reheating falafel

Certain prepared meats

• Grilled chicken

• Meatloaf (slice)

• Pork chops (thin)

• Pulled pork

• Sausage

• Meatballs (1 or 2)

Pasta (oily, creamy, tomato-y)

Curry

Chinese entrees such as General Tso's or Beef and Broccoli

Baked potato

Roasted potatoes

Roasted vegetables

Sauteed greens

Method 2: Add a couple drops of water and reheat.

Any rice

Quinoa

Method 3: Reheat, stopping every 30 seconds to stir.

Browned ground meat

Asian noodles (lo mein, udon, pad thai, etc.)

Beans

Refried beans

Stock-based soup

Mashed potatoes

Method 4: Reheat on medium power, stopping every 20 seconds to stir.

Fried rice

Method 5: Reheat with small pour of water, covered.

Steamed vegetables

STOVE-TOP

Method 1: In a saucepan on the stove.

Meatballs in sauce

Method 2: In a saucepan, with a splash of water, over low heat

Beans

Refried beans

Stock-based soup

Curry

Gravy

Method 3: In a saucepan, with a little water to break it up

Creamy polenta

Method 4: In a skillet

Stir fry dish: stirring constantly

Hot dogs: hot dog and bun separately

Meatloaf (slice): sear on both sides with a bit of oil

Macaroni and cheese (stovetop version): with a splash of extra milk

Dumplings: with small pour of water to steam, covered

Method 5: In a steamer or steamer basket

Dumplings

OVEN

Method 1: 350° oven

Samosas

Burger: Reheat the bun and patty, separate from toppings, then reassemble.

Pastrami or corned beef sandwich: Reheat the meat, separate from toppings and bread, then reassemble

Method 2: 375° oven

Macaroni and cheese (baked version)

Pastries (spinach puffs, etc.)

Method 3: 350° oven, covered with foil.

Braised meats

Meatloaf (large piece)

Ribs

Roast chicken

Cheesesteak

Burrito

Method 4: 375° oven, covered in foil

Lasagna

Chicken pot pie: Uncover for the last few minutes to crisp crust.

Baked pasta

Chicken Parmesan

Method 5: Under the broiler for a minute or two

French fries

Chicken wings: bring to room temperature first

Method 6: Set oven to 400° and set on top until it gets to room temperature*

Fried chicken

Fried fish

Fish (any other way)

Lamp chops

Pork chops (thick)

Steak

Shellfish: If shrimp or clams or scallops are mixed into rice or pasta, remove them, reheat the rice or pasta, and then mix the room temperature shellfish back to warm it.

* Don't heat in the oven or microwave above room temperature. It will dry out

Method 7: Reheat in a 425° oven from frozen.

Pizza (leftovers frozen in plastic bag)

https://www.bonappetit.com/story/guide-to-reheating-leftovers

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