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I have a pork tenderloin I need to reheat for leftovers.. what would be the best way to warm it up but try to avoid o...
Well I made ristto for the first time (yeah!) after about a year of procrastinating, and well just being too intimida...
Someone in my office was selling handmade tamale as a fund-raiser and I got mine. They are frozen. What's the best ...
Hi all, I made a brisket. When it went in the oven 5 hours ago, the liquid came up to level with the top of the meat...
I just made spaghetti carbonara for the first time last night (yummy!), but I have plenty of leftovers. What's the b...
Does anyone have any helpful hints on how to re-heat a Chicago Deep Dish Pizza? Thaw first?
I'm bringing Brussels sprouts to my boyfriend's family's Christmas dinner. I typically make my sprouts by cooking in...
I'm sure this topic has been addressed many times, but I thought I would bring it up again for the benefit of those l...
I cooked Beef Tenderloin for a dinner party and have a whole Tenderloin and some cut pieces left over. Can I freeze t...
I did a CH search and couldn't find anywhere that this was addressed. I love cream-based sauces and indulge far to...
Starting to plan for Thanksgiving dinner (nothing like getting a jump on things), and I'm going to make a mushroom an...
i have left over prime rib and want to reheat it. I've tried the frying pan, and this resulted in tough meat. does ...
Hi all--I made a pork dish (tenderloin split and stuffed with goat cheese, wrapped in prosciutto, and then wrapped in...
I have a beautiful piece of Prime Rib left over from Keens that I want to reheat. I is a perfect bloody rare just the...
Hi, a while ago I cooked a whole pork shoulder in the oven in a Dutch oven at 200 fahrenheit for about 17 hours and i...
So my 4 month old son is having his second open heart surgery this Friday, I will be staying with him in the hospital...
How long (approximately) does it take to reheat prepared food in chafing dishes, assuming the food is at room tempera...
for reheating purposes (not cooking) in a microwave, on what basis do you decide the percentage power to use?
I've tried the oven, microwave and stovetop in a heavy pan, all with less than satisfying results.
I had a group invited for Xmas bag and have a good chunk of cooked roast loin of pork. I cooled it, wrapped it well a...