+
Home Cooking

Reheating a cream-based pasta dish/sauce

gardencook | Mar 29, 201303:31 AM     17

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!

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Amazon Prime Day 2019: Last Chance Kitchen & Cookware Deals Still Standing
Shop

Amazon Prime Day 2019: Last Chance Kitchen & Cookware Deals Still Standing

by Chowhound Editors | Update, July 17: Amazon's Prime Day sale has officially ended. Some of the deals below are still live...

Editor's Picks: The Best Amazon Prime Day Deals for the Kitchen
Shop

Editor's Picks: The Best Amazon Prime Day Deals for the Kitchen

by Joey Skladany | Prime Day, Amazon's version of Black Friday, has officially arrived and the number of sales is more...

A Le Creuset Classic Is at an Unheard of 70% Off Right Now
Food Trends

A Le Creuset Classic Is at an Unheard of 70% Off Right Now

by Grace Gonzalez | Macy’s is the newest retailer to begin offering crazy summer discounts, introducing its new promotion...

Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount
Shop

Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount

by David Watsky | The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.