STOVE TOP REHEATING
Some of my patients have never done re-heating of food in any manner other than the microwave. To follow up on my last email tip that included using a toaster over, I?€™m going to go over some BASIC info about stove top reheating.
When I mention using the stove there are frequently many questions. If this lack of kitchen knowledge applies to you, please continue reading.
Stove top reheating is best for things that are liquid (such as soup), or can tolerate a little liquid (such as pasta or meat leftovers). Get an appropriate sized pot/pan ?€“ enamel, glass, or stainless steel work best and aren?€™t toxic. Cast iron can also work, depending on the type of food. Place the food in the pot/pan and turn the stove on low (a little higher than the simmer setting). Most foods reheat best with a well fitting lid on the pot. If the food is solid or a little congealed, mixing it with a little water helps it to reheat more evenly. Be sure to stir as needed for even heating/decreased burning. I usually put the food on the stove, jump in the shower, and the food is ready when I get out. VOILA! Hot and yummy food and no microwave was used.
~Susan