posted Tue, 02/07/2017 - 04:49
3261
Food Drying Out
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Anyone have any tips on preventing food from drying out when reheating food that was prepped. For example, no matter how many ways I try to cook my chicken it ends up drying out in the microwave. I've tried baking, broiling, pan frying and grilling and its fine when it's originally cooked but once I put it in the microwave its a wrap. Dry as a bone and I have to douse it in deli mustard and eat it very quickly to get it down.
I mean this way isn't terrible as it's not inedible and I'm still getting all of my meals in however if there was a better way y'all may have some experience with please let me know!
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Btw fellas thank again for all your help! I put a small amount of chicken stock in the bottom of the bowl I reheated my chicken in and covered it with a damp paper towel and it came out just fine
ArmedIf I plan a reheating, I cook it extremely rare first. Then reheat in a convection oven.
Whats up guys? I would like to say to say that these suggestions are all top notch. I personally use several techniques to combat this. I have , like you stated prior, grilled chicken just enough to mark the sides and bring it to about 60% cooked. Then place it in a completely separate container than your other food. A small Tupperware works great. I also like to place this precooked chicken in the container while the chicken is still warm with plastic container lid off. While the chicken cools it will rest and release some of its own natural juices into the bottom of the dish. To this you can add additional liquid to the container prior to sealing and reheating. Please note however to never place hot foods in a seal container prior to the food being cool as this can greatly increase the chance of food born illness. Likewise always be aware when dealing with raw chicken as it pertains to cross contamination. I would hate for anyone to find out the hard way.
Another trick is while baking is to do a semi-braise. Add white wine, garlic, fresh lemons and lemon juice, water , and any herbs you like. We all know the benefits of ginger and turmeric so this is a great way to incorporate these ingredients in your diet as well. The wine and especially the lemon will help break down the chicken while baking. And only bake until the chicken is again just under. The chicken will continue to cook wile resting. You can now add the chicken with the braising liquid to your containers and you have a quasi-gourmet meal on the go that should be flavorful and juicy.
I use a garlic salt blend. Grill it to say "medium rare". Then when I nuke it, I go in 30 second intervals. I also grill them a little thick and never really have an issue with dryness.
So many great suggestions. Thanks guys I appreciate the input!
Wet paper towel works perfectly
I was about to post the same thing
when you reheat something in the microwave just put in a glass of water too, or try to cover your food with a wet paper towel.
The wet paper towel works well for me with most things but Chicken just always seems to come out dry after reheating it
Have you tried putting the food in Tupperware, wet paper towel on top of the food then place the lid on top but don't close it. I find it helps steam the food in a way that keeps the chicken still moist.
Was thinking about pulling it off the grill just before it's fully cooked through and finishing it off in the microwave.
Will definitely be trying this out later!
Get a small Tupperware container for liquids and keep some chicken broth in it. When you reheat add it to the bottom, cover the container with a paper towel, and lower the microwave power to 50%.
X2 works great even with just a little water in the bottom.
Awesome. Will definitely be trying this. Thanks bro.