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Home Cooking

Reheating a cream-based pasta dish/sauce

gardencook | Mar 29, 201303:31 AM     19

I did a CH search and couldn't find anywhere that this was addressed.

I love cream-based sauces and indulge far too often (although my cholesterol is perfect... touch wood). I make them at home and if we are eating Italian, it's usually my choice. However, the sauce in leftovers always break no matter how carefully, slowly, and gently I re-heat. 99% of the time, the sauce and pasta is combined, so I'm re-heating the composed dish. I do not use a microwave. Have tried a low oven and low stove heat. Whisking is not usually beneficial because the dish has the pasta in it and I can't efficiently whisk... usually I just stir if it's stove-top. Still, once off the heat, the sauce breaks and I have lovely clumps of the solids and the greasy fat swimming around. Still tastes good, but would like to know what I'm doing wrong. Help!

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