I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
You can, but you'll likely end up drying it out if you just slap it on the grill.
If you're just trying to warm it up while grilling something else, I'd put it in a (relatively flat) foil packet, and use low or indirect heat, so you're just warming it, not heating it so far that you overcook it.
Joe's excellent suggestion will keep it from drying out, but if you want to gain some benefit from the flavor that grilling can add to your chicken, try removing it from the foil packet after it's thoroughly heated, brush on some BBQ sauce and let it grill for a couple of minutes (directly on the grill) just until the sauce starts to caramelize.
I baked my turkey, cut it off ahead of time, and froze it. When I reheat, should I have it thawed and reheat in slow oven with chicken broth and the drippings from the turkey, or should I reheat in hot oven? It seemed a little dry. When you reheat, does the turkey get more tender or does it get tough?
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure...I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing
in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work. Techniques for raw, of course, are also encouraged if they exist. We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would...I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary
I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over. I'm planning to cool then refrigerate these and then re-heat in a pan tomorrow (we have no microwave). As long as I get it piping when I reheat it is it ok food safety-wise or should I be doing things differently?
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but I don't like it). Since I work like 10 hours a day and I don't come home for lunch, I have to take my food to the work. So I usually cook the meal at night and I have lunch for like 2 days. But when I tried to grill the chicken, the taste wasn't very nice. The only condiment I'm using is salt. So, here is my question: can I grill a chicken breast at night and eat it at 12:00pm and 18:00pm
that's approximately 5 LBS. Removed the innards of the chicken and washed it. Marinaded the chicken with Johnny's Seasoning. Place the chicken on a deep baking tray, resting on a grill. Let the chicken sit for 2 hours at room temperature. Baked the chicken at preheated 400 degrees on middle rack for 1:20:00. Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption. My results: The chicken was nearly done, but one thigh was a little bloody at the joint. The other was very bloody at the joint. I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked
I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the quality is going to be simply lost. If you have a certain technique for a specific type of fish, let me in on that as well. Is it a lost cause?