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As you could expect, I have some spaghetti and Chicken Parm in a plate. I just put it in the microwave for two minutes express setting, now the microwave is beeping at me, while I read how to "sprout" seeds for my birdies and relax from my swim.
Cooking experts, is this the optimal amount of time?
.......... I have some spaghetti and Chicken Parm in a plate. I just put it in the microwave ...........Cooking experts, is this the optimal amount of time?...........
Absolutely the best amount of time is until it is warmed through but not dried out.
Take that out, see if it is hot, and if it is not, put it back in for another minute.
Cut the chicken into pieces first. A chunk of chicken and spaghetti don't reheat in the same amount of time. You don't want overcooked noodles and tepid meat.
My microwave has recently become more of a bread box than a heating device. Bread stays mold free for ages in it. I find we use the MW for defrosting frozen rolls and bagels or heating up soups. That's it. I have found that reheating food is better done on the stovetop in a covered vessel using low heat. Aluminum foil substitutes for a cover especially if it was a leftover wrapped in it. Less to clean. Everything heats evenly and never dries out. Especially good for pizza or anything wrapped in dough.
My microwave has recently become more of a bread box than a heating device. Bread stays mold free for ages in it. I find we use the MW for defrosting frozen rolls and bagels or heating up soups. That's it. I have found that reheating food is better done on the stovetop in a covered vessel using low heat. Aluminum foil substitutes for a cover especially if it was a leftover wrapped in it. Less to clean. Everything heats evenly and never dries out. Especially good for pizza or anything wrapped in dough.
For some things, a regular or toaster oven is best. Especially pizza. reheating pizza in a microwave ruins it.
I find that the optimal amount of time to microwave anything is either 30 seconds more or 30 seconds less than the time I actually chose. I do not recall ever having chosen just the right amount of time on the first try.
When I buy take-out pizza I have them not cut it, then reheat for about 5 minutes in a 450 degree oven. This obviously is not Chicago style.
I reheat take-out pizza in a skillet on the stovetop. Really works well, especially if you only have a couple of pieces and don’t want to heat up the oven.
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