Notes on Reheating
Tuesday, September 27, 2011 Aside from eliminating meat from our diets, we have also tuned in to some raw food principles. Don't get me wrong, I still love to create meals by the application of heat...be it a charcoal fire, gas range top, or electric stove. The appliance we are choosing less and less, however, is the microwave oven. If the traditional cooking of food destroys a substantial quantity of nutrients then that convenient little microwave we have all come to rely on finishes the job. Apparently the old beloved "nuker" essentially sterilizes food of all beneficial anything! My intention was to post a link to a site with concise information. What I quickly realized is that there's just too much hard evidence against microwave cooking. Go online and just Google "microwave oven hazards" and see what you find. CRAZY.
So, as much as possible, we have been reheating food on the stovetop or in the oven. It may seem like it takes longer but it's really not a huge amount of time.
Slow down for a change. It feels good and in the long run you'll win.
: )
-Happily Ahimsa.
Casseroles (like lasagna for instance):
- Cover with foil and place in preheated 350º oven for 25 minutes or so if it's been refrigerated; 45 minutes to an hour if frozen. Just keep an eye on it and monitor progress.
Salads:
- Haha, just kidding. DO NOT REHEAT A SALAD!
Pasta:
Most of the pastas we dish up are meant to be room temp or even slightly chilled. But if you do end up with a hot one (like something with penne or similar) they are easily warmed up on the stovetop in a large skillet or dutch oven. Adjust the heat to medium, add a little water, and cover for a few minutes.
This category of instruction will be updated whenever I realize there's something I've missed. Feel free to chime in and let me know...or to ask a question...or to just say "Howdy!"
