Reheating

Reheating is the process of bringing a previously cooked and cooled dish back to serving temperature on the stovetop, in the oven, or in the microwave. Because the goal is only to raise the temperature, reheating time is kept short. Even so, leftovers should be heated until they reach 74°C / 165°F throughout. The wrong reheating method can negatively affect a dish’s texture and flavor.

Where It’s Used

“Reheat the leftover soup over low heat, stirring occasionally, until it comes to a rolling boil.”