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reheating food
- Thread starter jan
- Start date
cynupstateny
Well-known member
I agree. Dishes with alot of moisture are great in the microwave. Pizza- not so much!
richard-in-cincy
Well-known member
Definitely depends on the food...
there is not much other than a vegetable that I would put in a microwave for reheating. It's a textural issue for me.
Most of my reheating is toaster oven as well. Judicious use of aluminum foil and sprinkles of water do wonders. For example, I "flick" cold water with wet fingers at cold pizza to lightly add moisture (or you could use a spritz of water from a sprayer). Then loosely wrap in foil (so that it doesn't steam).
Also, I've never seen a piece of bread or pastry reheated in a microwave that I would see fit to eat. I use the method above for that as well.
there is not much other than a vegetable that I would put in a microwave for reheating. It's a textural issue for me.
Most of my reheating is toaster oven as well. Judicious use of aluminum foil and sprinkles of water do wonders. For example, I "flick" cold water with wet fingers at cold pizza to lightly add moisture (or you could use a spritz of water from a sprayer). Then loosely wrap in foil (so that it doesn't steam).
Also, I've never seen a piece of bread or pastry reheated in a microwave that I would see fit to eat. I use the method above for that as well.
The texture thing is why I say you have to adjust the power. For meat
I can put a piece of rare beef in the microwave and have it still be rare but hot. If you heat at too high a power it does more than dry it out--it ossifies things.
Heat pizza on 3--hot and still pliable. And it will "momentarily" make a slightly stale piece of bread palatable for a sandwich. I know none of you have never had that problem facing you--wink, wink.
I can put a piece of rare beef in the microwave and have it still be rare but hot. If you heat at too high a power it does more than dry it out--it ossifies things.
Heat pizza on 3--hot and still pliable. And it will "momentarily" make a slightly stale piece of bread palatable for a sandwich. I know none of you have never had that problem facing you--wink, wink.
richard-in-cincy
Well-known member
sorry, I cannot abide "pliable" as an attractive food texture.
Like I said, it's a textural issue with me, and bread, pastry, pizza, etc, is unedible to me after being microwaved, no matter how short of a period. Also, pizza heats so unevenly in a microwave, it's not possible to just zap if for a few seconds to get evenly heated (as in not having hard patches of still cold cheese on the slice). I've tried the stale bread freshener as well and as you said, the key word is "momentarily". In a minute or so it turns to cardboard, which is definitely before I've finished the sandwich.
Glad you have success with it, to each his own. Just offering alternative strategies. I'll stick to my toaster oven.
Like I said, it's a textural issue with me, and bread, pastry, pizza, etc, is unedible to me after being microwaved, no matter how short of a period. Also, pizza heats so unevenly in a microwave, it's not possible to just zap if for a few seconds to get evenly heated (as in not having hard patches of still cold cheese on the slice). I've tried the stale bread freshener as well and as you said, the key word is "momentarily". In a minute or so it turns to cardboard, which is definitely before I've finished the sandwich.
Glad you have success with it, to each his own. Just offering alternative strategies. I'll stick to my toaster oven.
Forgive me.I should have said something different apparently.Just offering opinion for
things that have worked for me in case anyone else might like to try it. And I do think I get to have my opinion from my experience.
My microwave has a turntable so maybe it heats more evenly. Who knows.
things that have worked for me in case anyone else might like to try it. And I do think I get to have my opinion from my experience.
My microwave has a turntable so maybe it heats more evenly. Who knows.
richard-in-cincy
Well-known member
Gretchen, this is an open forum for the free exchange of ideas
You presented one view, several others, including myself, presented others. Then you were the one posting to insinuate that we were somehow "wrong" because we didn't immediately agree with your way of doing things. And now you try to turn it around and act as if I am the intolerant one??? Your methods are transparent and known to all.
Sorry, I don't work that way. I offered an alternative. Sorry you don't like it but, as the old saying goes, I really don't care. You are the one that apparently had a problem with alternative viewpoints, as you always do, I might add.
Why is that the rest of us are supposed to walk on eggshells around here so as not to upset Gretchen?
You continue to cut a path through this place that is consistently terse, negative, and argumentative. You hound certain people's posts with regularity (and it is SO obvious what you are doing) while constantly baiting them as you did to me in this thread. You are beginning to color this board with a cloud of negativity, just as you did on the Epicurious forum. Is that what you want? Do you want to be the thorn in everyone’s sides? Do you enjoy the PMs that fly back and forth between the members of this board constantly complaining about your negativity and argumentative ways? Do you really enjoy that?
Case in point, when the thread on Paris was going around and I was getting information, several people PM’d me to offer suggestions offline since they didn’t “want to pick a fight with Gretchen over this post” or “I know Gretchen would be so annoyed with my posting this and it’s not worth the bother”. You effectively, again, squashed the free exchange of ideas in the open forum because people just didn’t want to deal with you and your baiting, negativity, and petty responses.
Or how about the person who was seeking help making mozzarella cheese: There you were with the ever helpful post that just sums up your entire essence for me: "Did you get the right milk?--NT" Translation: You have to use a certain kind of milk, I know what it is, I'm asserting my superiority over you, and I will not tell you until you beg."
Or when you knew all about the “food cutter,” even though the owner explained what it is; no that was not right according to you even thought you had never seen it.
Sorry to annoy anyone with this post, but I will not take swill slung from anyone and I am tired of Gretchen’s constant bating, negativity, suppression of the free exchange of ideas, and “know it all—my way is the only way” attitude.
You presented one view, several others, including myself, presented others. Then you were the one posting to insinuate that we were somehow "wrong" because we didn't immediately agree with your way of doing things. And now you try to turn it around and act as if I am the intolerant one??? Your methods are transparent and known to all.
Sorry, I don't work that way. I offered an alternative. Sorry you don't like it but, as the old saying goes, I really don't care. You are the one that apparently had a problem with alternative viewpoints, as you always do, I might add.
Why is that the rest of us are supposed to walk on eggshells around here so as not to upset Gretchen?
You continue to cut a path through this place that is consistently terse, negative, and argumentative. You hound certain people's posts with regularity (and it is SO obvious what you are doing) while constantly baiting them as you did to me in this thread. You are beginning to color this board with a cloud of negativity, just as you did on the Epicurious forum. Is that what you want? Do you want to be the thorn in everyone’s sides? Do you enjoy the PMs that fly back and forth between the members of this board constantly complaining about your negativity and argumentative ways? Do you really enjoy that?
Case in point, when the thread on Paris was going around and I was getting information, several people PM’d me to offer suggestions offline since they didn’t “want to pick a fight with Gretchen over this post” or “I know Gretchen would be so annoyed with my posting this and it’s not worth the bother”. You effectively, again, squashed the free exchange of ideas in the open forum because people just didn’t want to deal with you and your baiting, negativity, and petty responses.
Or how about the person who was seeking help making mozzarella cheese: There you were with the ever helpful post that just sums up your entire essence for me: "Did you get the right milk?--NT" Translation: You have to use a certain kind of milk, I know what it is, I'm asserting my superiority over you, and I will not tell you until you beg."
Or when you knew all about the “food cutter,” even though the owner explained what it is; no that was not right according to you even thought you had never seen it.
Sorry to annoy anyone with this post, but I will not take swill slung from anyone and I am tired of Gretchen’s constant bating, negativity, suppression of the free exchange of ideas, and “know it all—my way is the only way” attitude.
I don't have to be invited away again.Someone asked above if I was "gretchen".
I was going to say "yes" and explaing that at the time I registered I knew I wouldn't be welcomed by anything but derision from the old Gail's, only because I tried to make that new format work, and said I really don't care a lot for this type of format.
Some of you have been great. Bye.
I know the "don't let the door hit you" remarks will follow.
I was going to say "yes" and explaing that at the time I registered I knew I wouldn't be welcomed by anything but derision from the old Gail's, only because I tried to make that new format work, and said I really don't care a lot for this type of format.
Some of you have been great. Bye.
I know the "don't let the door hit you" remarks will follow.
richard-in-cincy
Well-known member
It's too hot around here for this stuff! How about a cooling off for both of you.. and Gretchen,
please don't go!
please don't go!
richard-in-cincy
Well-known member
(i.e. no reheating here please - lol!)
michael-in-phoenix
Well-known member
Before this thread gets too much further along, I would like to say that Richard...
...is known to be a gentleman, and that he, and others on this board (including myself) have tried our best, truly, to keep the peace around here.
A number of us have been trying to work within the system that Mimi has in place to resolve conflict peaceably, but I totally understand Richard's frustration. Mimi has done her best to mitigate the frustrations of a growing number of individuals, and, to her credit, she has prevented this type of thread from happening many times before.
I applaud Richard for telling the truth. I, for one, offer him my support, and hope that others will follow.
Michael
...is known to be a gentleman, and that he, and others on this board (including myself) have tried our best, truly, to keep the peace around here.
A number of us have been trying to work within the system that Mimi has in place to resolve conflict peaceably, but I totally understand Richard's frustration. Mimi has done her best to mitigate the frustrations of a growing number of individuals, and, to her credit, she has prevented this type of thread from happening many times before.
I applaud Richard for telling the truth. I, for one, offer him my support, and hope that others will follow.
Michael
oh my...
in defense of Richard, he has made very valid points here. many different opinions and points of view are posted here in response to a question or recipe. I haven't seen anyone get bent-out-of-shape over the differences. it's how we learn new things and new ways of doing things. even if I may not agree with some things, I enjoy hearing about them and respect and enjoy everyone's differences. gosh, if there were always only "one way" we'd all be bored to tears!
I do find it hard to take posts that hammer at you: THIS is the way to do it. this is the only way to do it. let me say again, THIS is the way it has to be done. I, too, walk on "egg shells" around those posts. there are other times I simply don't post because it will create negativity.
Gretchen, perhaps it's just a matter of tonning down the posts a bit and excepting that one way of doing something isn't always the only way? it's a great group of talented and caring people here with so much to offer.
viva la difference!
let peace rule us.....
in defense of Richard, he has made very valid points here. many different opinions and points of view are posted here in response to a question or recipe. I haven't seen anyone get bent-out-of-shape over the differences. it's how we learn new things and new ways of doing things. even if I may not agree with some things, I enjoy hearing about them and respect and enjoy everyone's differences. gosh, if there were always only "one way" we'd all be bored to tears!
I do find it hard to take posts that hammer at you: THIS is the way to do it. this is the only way to do it. let me say again, THIS is the way it has to be done. I, too, walk on "egg shells" around those posts. there are other times I simply don't post because it will create negativity.
Gretchen, perhaps it's just a matter of tonning down the posts a bit and excepting that one way of doing something isn't always the only way? it's a great group of talented and caring people here with so much to offer.
viva la difference!
let peace rule us.....