reheat

I haven't owned a microwave in several years so the ability to reheat something while I'm somewhere else in the house is fantastic.

Who knows what magic this microwave does when you ask it to reheat a slice of pizza!

And you won't throw away what's left, so you'll reheat it later, maybe twice, maybe more.

Some foods reheat very well, some don't, and a dirty workplace microwave transfers nasty flavors.

Isp of a jet engine burning liquid methane is ~2000 even in full reheat.

So far, so good, but we've definitely had to cut some meals where the reheat didn't work as well.

Just heat, oil, reheat, and cool your pan six times in a row.

When cooking for one, I used to cook a couple nights/week the staples, and then reheat them.

Just reheat the chicken in a sauce and you have instant goodness.

On one of these, a billet melted in a reheat furnace, throwing off the schedule and threatening the ability to get back to rolling steel.

At the time, my primary complaint was that I had to reheat the food and eat out of a takeout container.

So, if people are going to try this they need to cool the rice down as quickly as possible; keep it cold; and then properly reheat it.

I've actually got that same Panasonic in my office, and really appreciate the "Sensor Reheat" feature.

Was there something wrong?" "No, i'm in a hotel and don't really have anywhere to store or reheat it." "Yeah, but...

When I said "uniformly" I meant that each meal ends up at more or less the same, "pleasantly hot" temperature as the previous meal, irrespective of their thermal mass, because the sensor reheat runs longer or shorter for the respective meals.