Warming up left overs

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Kit's picture
Kit
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Joined: 2014-05-24 06:33
Warming up left overs

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

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Joined: 2016-12-15 13:22

I just did a rib roast for Christmas. Roast beef sandwiches all week yay! laugh I did a leftover meal with it where I headed up gravy on the stovetop until it was quite hot (adding a bit of water as it simmered) then put thinly sliced roast on a plate with some salad and fresh cooked veggies. I then ladled a generous portion of hot gravy right on the roast slices. The gravy warmed up the beef well enough for me!

i usually just eat the veggies cold. If I'm going to heat them up, I'll do it in a skillet for a few minutes or microwave for a short amount of time... usually 30 seconds to a minute at most. Sometimes I'll do a combination of the two... 30 seconds in the microwave and a minute or two tossed in a hot skillet.

Cooking At Altitude

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Kit
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One story

I usully do it about the same though i do pre heat the meat a little in micro...deforst cyle for about 45 seconds, just to take some of the chill out. I als make french dip sandwiches from the meat. This i quick blance the meat in the boiling au jus just before layering on bread. I also make a Philly style sandwich. Here i saute bell pepper, mushrooms and red onion until a little adente the layer the meat on to of them. In a toaster oven I have my bread with cheese melting, when that is done i add the meat and veggies to it.

Yea veggies are harder to warm , and i do that similar to your method.

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I'm always a little scared to microwave meat... but I guess a a lower power setting/short amount of time wouldn't be a bad thing for leftovers.

Cooking At Altitude

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Joined: 2016-02-27 14:53

Just heat it Sous Vide, say at 60-65C and you will not loose any moisture.  I di this from frozen left-overs as well.

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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

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