Is there a good way to re-heat Chinese food?

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Is there a good way to re-heat Chinese food?

Postby jdroth » Tue Apr 10, 2007 2:44 pm

Kris told me that I can have her Chinese leftovers, but I know from experience that microwaving leftover General Tso's just turns it to unappetizing mush... :cry:

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Postby Dylan » Tue Apr 10, 2007 5:04 pm

Use a very hot fry pan and stir, only takes a couple of minutes.

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Postby canadiandream » Wed Apr 11, 2007 11:32 am

Depends what your heating up. If it has an high oil content (deep fried) use the oven at 450F and that should work out nicely in about 15 minutes. Otherwise a hot fry pan will also work for most things.

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Steam or bake depending on how wet or dry it should get

Postby Long Way from Home » Mon Apr 30, 2007 5:02 pm

You might cover the kung pao to bake or you might reheat without oil in a small pan. I steam to reheat bulgogi otherwise the gravy will be lost in baking or watered down in boiling. Steam seems to not water it down too much.

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Postby gkleinman » Mon Apr 30, 2007 6:11 pm

Yeah I always re-heat my thai food on the stove top in a fry or sauté pan.

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