Advice for the inexperienced

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Advice for the inexperienced

Postby Angua » Sun Feb 16, 2014 7:19 pm UTC

Apologies if there is another thread like this - wasn't quite sure how to search for it and none of the thread titles in the first two pages looked promising. Basically this is a thread where those of us who haven't been cooking that long can ask for advice as and when we come across an area that we haven't had to deal with before.

So, I roasted a lot of veg (onions, carrots, green beans, broccoli and cauliflower) with chopped up sausage. At the moment I've just covered it in clingfilm and put it the fridge, but was wondering how the best way to reheat it is going to be. Should I microwave, put a plateful in the oven tomorrow (how hot do you reheat stuff) or whack it on a frying pan?
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Re: Advice for the inexperienced

Postby Zohar » Sun Feb 16, 2014 8:30 pm UTC

I think all three ways would work pretty well. There's nothing particularly crisp there, right? If it's just cooked, the microwave shouldn't impact the texture and it's the quickest. If there is some crunchy goodness, then the oven may be a better bet.
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Re: Advice for the inexperienced

Postby Mikeski » Mon Feb 17, 2014 5:36 am UTC

I'm a fan of the combo reheat for some things like that. (The last time I had half a calzone left over, for instance.)

Microwave it to get it up in temperature a bit, then into the oven to crust it up a bit and finish heating it.

Microwaving only would make the crust a soggy un-calzone-y mess; oven only would reduce the crust to 'bread jerky' before the insides got warm.

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Re: Advice for the inexperienced

Postby PAstrychef » Mon Feb 17, 2014 12:10 pm UTC

In general, reheating in an oven is best done at a moderate temperature, about 350F. Spread the food out in the dish or pan, and stir once in a while. Using a very hot oven will lead to burnt outsides and cold insides. If you are heating something that you want to make/keep crispy, put it on a rack in a pan. Turn up the oven heat or the broiler after the food has heated for a while.
It's hard to say how long it will take to heat things-size, density, how cold it was when it went in will all affect that.
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Re: Advice for the inexperienced

Postby Sheikh al-Majaneen » Wed Feb 19, 2014 3:01 am UTC

Depending on how much you were going to reheat, I'd go with the frying pan (for a plateful) or the oven (for a lot). But I have a weird prejudice against microwaves.

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Re: Advice for the inexperienced

Postby Dthen » Wed Feb 19, 2014 8:50 am UTC

This thread is titled rather similarly to one in LS&R. I'm worried I may confuse the two when posting.
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Re: Advice for the inexperienced

Postby Nath » Wed Feb 19, 2014 9:25 am UTC

Dthen wrote:This thread is titled rather similarly to one in LS&R. I'm worried I may confuse the two when posting.

A lot of the important stuff is true in both domains. Be confident; don't try to rush things too much; when in doubt, add more butter.

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Re: Advice for the inexperienced

Postby AngrySquirrel » Thu Feb 20, 2014 9:20 pm UTC

Nath wrote:
Dthen wrote:This thread is titled rather similarly to one in LS&R. I'm worried I may confuse the two when posting.

A lot of the important stuff is true in both domains. Be confident; don't try to rush things too much; when in doubt, add more butter.

Instructions unclear, now stuck in butter.
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Re: Advice for the inexperienced

Postby Thesh » Fri Feb 21, 2014 8:30 am UTC

Nath wrote:
Dthen wrote:This thread is titled rather similarly to one in LS&R. I'm worried I may confuse the two when posting.

A lot of the important stuff is true in both domains. Be confident; don't try to rush things too much; when in doubt, add more butter.


And when you take the meat out of the oven, make sure you let it rest before cutting into it.
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Re: Advice for the inexperienced

Postby Sheikh al-Majaneen » Tue Feb 25, 2014 5:26 am UTC

Thesh wrote:
Nath wrote:
Dthen wrote:This thread is titled rather similarly to one in LS&R. I'm worried I may confuse the two when posting.

A lot of the important stuff is true in both domains. Be confident; don't try to rush things too much; when in doubt, add more butter.


And when you take the meat out of the oven, make sure you let it rest before cutting into it.

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Re: Advice for the inexperienced

Postby Quercus » Sat Apr 05, 2014 7:51 pm UTC

As general adivce, buy On Food and Cooking by Harold McGee (get the new edition!), look any new ingredient, dish or cooking method up in there before you try it. Seriously, that book is fantastic, and has been the single biggest factor in developing my cooking skills (except for practise of course).

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Re: Advice for the inexperienced

Postby Angua » Sat Apr 12, 2014 1:19 pm UTC

I have bought frozen blueberries to make a pie. Do you thaw them first, or cook in the pie from frozen? Not planning on pre-cooking the pastry if that makes a difference.
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Re: Advice for the inexperienced

Postby natraj » Sat Apr 12, 2014 2:19 pm UTC

i have cooked pie with both fresh and frozen berries and it's come out just fine. i do not bother thawing them unless i'm specifically heating some part of my filling first during its preparation.
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Re: Advice for the inexperienced

Postby Angua » Sat Apr 12, 2014 3:28 pm UTC

Thanks!
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Re: Advice for the inexperienced

Postby PAstrychef » Sun Apr 13, 2014 10:34 am UTC

Don't thaw frozen berries unless they are getting cooked before use. They will leak juice. This goes for using them in any batter-cakes, muffins or pancakes.
If you are making a thickened filling, let them thaw in a strainer over a bowl, and use the juice.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.


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