How can food cooked 1-2 hours ago be effectively reheated in a microwave?

  • How can food cooked 1-2 hours ago be effectively reheated in a microwave? grillerdude

    I cater and cook foods for clients. Recently I have a new client and I deliver the food all precooked and ready to eat. They may not eat for another hour or more after I deliver the food.

    Example of one meal: Herb-roasted new potatoes, roasted asparagus, and baked/roasted salmon.

    What is the best way to reheat or warm up these dishes in a microwave?

    (I ask this because they are in their late 80's and early 90's and trying to use the oven hasn't proved successful without either overcooking the food or not getting it hot enought to enjoy.)

  • I would suggest reheating the food covered in the microwave.

    This not only speeds up the reheating process, but also keeps moisture in. And since you are cooking covered, maybe experiment with shorter cook times as to not overcook your meal.

  • For me, I use the microwave's power setting. This is sometimes a misunderstood feature. When you don't set the power level, then it is 100%. This means during 100% of the cook time the magnetron inside the microwave is active and radiating your food. If you set the power level to 10, then during the cook time, the magnetron will not be active the entire cook time, instead it will be active during 10% of the time. "Power" is a bad term because it does not effect the power level of the magnetron. It affects the amount of time it is active.

    This is helpful to know if you also understand that microwave energy does not penetrate very deeply into your food. It enters about 1 to 2 inches. This mean the surface of your food gets really hot when the magnetron is on, but the deeper parts are not getting hot. You use this to your advantage by setting a lower power level which allows the heat to conduct through your food naturally when the magnetron is not active. It is a way to warm the entire product without blasting the outside of it.

    If you are microwaving something thick, then reduce the power and increase the time.

    If you have a microwave safe shelf, then use it! That allows more microwave energy to come in conduct with more of your food's surface. The waves "bounce" inside the box, so being on a shelf lets some wave bounce under it and hit the bottom of your food.

microwave reheating catering
Related questions and answers
  • I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out.... I feel like I'm describing this poorly. Here's a picture: My question: Is this stuff safe to eat, or do I need to compost it and find something else for dinner? I'd rather not give my whole family food poisoning!

  • We've got a lot of questions about specific microwave cooking here - for example, "can I cook hamburgers in the microwave oven?" But rather than asking about specific foods, I would like to see some more general guidelines or widely applicable advice. If I want to prepare a recipe or just cook a single item, how can I predict how it will turn out if I nuke it in the microwave instead of doing... in the microwave. Basic tasks, not replacing a kitchen - generally, "I want to cook X, and I have a stove, an oven, and a microwave. Could I just as easily do it in the microwave as anything else?"

  • I just received a new french rolling pin as a gift. I washed it once in mild soap and water and made sure it dried quickly by wiping it down. It is now a little rougher than before washing. Should I oil it? If so, what kind of oil? Should I refrain from washing it ever, and just wipe it down with a 'damp' cloth? Should I just chuck it and buy a new one of a higher quality that isn't rough at all? These are my main questions after searching online and finding conflicting advice about washing and oiling. I thought to put it to you guys here on Seasoned Advice!

  • (This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here... of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled meat compartment is colder?) I tried searching Google already, but all I ended up with were pages of replacement parts, repair instructions, and a few spammy links. Sadly, there was nothing truly

  • Possible Duplicate: What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side. So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying

  • I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver them to my friends. The one time I have tried this before (a half day's worth of driving), I placed the cannolis in an icebox to prevent the cream from spoiling but results in a slightly soggy and moist shell. Is there a way to prevent the cream from spoiling but also keeping the shell hard and crunchy? The bakery I am getting the cannolis from makes them in-house daily (since it's a very

  • I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously yummy skins that can stand on their own like a salmon skin can? Are there fish whose skins are generally avoided? Examples?

  • I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on the meat surface throughout the grilling process and then drip off. Even if grease is not my problem, I simply cannot eat or roasted or grilled food due to the effects these cooking methods have on the meat e.g. it may be due to the meat being relatively hard. On the other hand I can tolerate soups just fine. Most likely it is because the fat does not fry or the effects water cooking has

  • My wife has been wanting a dehydrator and our conventional microwave just went up. I did some research and found a new breed of microwave that I was previously unaware of, namely, the convection microwave oven. I'm wondering if I can kill two birds with one stone here and get both with my new purchase. Can a convection microwave be used to dry fruit? Previously, to dry fruit, she has just been setting the oven to a really low temperature for a couple hours and cracking the door ever so slightly. This has a mediocre level success and makes our house smell funny.

Data information