Reheating food leftovers doesn’t have to result in soggy pizza or dried-out chicken. The right technique can restore your delicious meal to its former glory, whether it’s a crispy snack or a hearty casserole. It requires a balance of heat, time, and texture restoration. Whether you’re reviving fried foods, pasta, or delicate pastries, there’s a cooking method that works best for making the best hot food out of refrigerated leftovers.
Matching the Method to the Meal
Every reheating method and tool has its sweet spot. The air fryer, oven, stovetop, and microwave all shine in different scenarios. Here’s how to make the most of each:
1. Air Fryer
Air fryers deliver dry heat for crispy, evenly reheated food. They’re not ideal for every dish, but one of our favorite methods.
- Best For: Fried foods, cold pizza, roasted vegetables, and spring rolls.
- Strengths: Restores crunch without excess oil, quick heating time, and even reheating.
- Challenges: Struggles with liquid-heavy or layered dishes. For example, reheating lasagna can result in crispy edges while leaving the inside of your food cold.
How to Use:
- Set the temperature between 325°F and 375°F.
- Arrange food in a single layer for even heating.
- Check progress in 3-5 minute increments to avoid overcooking.
2. Oven or Toaster Oven
Ovens are perfect for food items that benefit from slow, consistent heat for cooking. They’re great for heating foods that need uniform cooking without becoming overly crisp or dry.
- Best For: Lasagna, casserole dishes, roasted meats, pastries, and panini sandwiches.
- Strengths: Gentle, even heating that preserves moisture when covered with foil.
- Challenges: Slower preheat times and higher energy usage compared to other methods.
How to Use:
- Preheat to 350°F.
- Cover dry food with foil to retain moisture.
- Heat for 10-15 minutes, checking halfway for doneness.
3. Stovetop
The stovetop is a great heat source for dishes that need direct heat and constant attention. This method provides precise control, making it a favorite for liquids and sautéed foods.
- Best For: Soups, stews, stir-fried or sautéed vegetable dishes.
- Strengths: Precise heat control and faster results for liquids.
- Challenges: Requires frequent stirring to prevent sticking or burning.
How to Use:
- Use medium heat and stir every couple of minutes.
- Add a splash of water, broth, or dash of oil to prevent drying.
4. Microwave
Microwaves are a convenient method, but often get a bad reputation; however, they excel at reheating moist dishes when used properly.
- Best For: Rice dishes, pasta, steamed vegetables, and soups.
- Strengths: Quick and convenient for moist foods.
- Challenges: Can leave food unevenly heated or soggy if overused.
How to Use:
- Cover food with a microwave-safe lid or damp paper towel.
- Heat in short intervals (1-2 minutes), stirring between sessions.
Foods and Their Perfect Reheating Partners
For quick reference, these are preferred methods for specific leftovers:
- Pizza: Air fryer or oven to restore crispy leftover pizza crust.
- Fried Foods: Air fryer to revive crunch without oil (fried chicken, crinkle fries).
- Casseroles: Oven even warming.
- Soups and Stews: Stovetop for consistent heat.
- Rice and Pasta: Microwave with a splash of water for moist heat.
- Bread and Pastries: Oven or toaster oven to avoid fogginess.
FAQ
Why does the air fryer leave some dishes unevenly heated?
Air fryers circulate hot air, which is great for crispy foods but less effective for dense foods or layered dishes. To avoid this, reheat layered items like lasagna in the oven or microwave oven checking it every couple of minutes instead.
How can I keep reheated food from drying out?
Cover your food or add moisture during reheating. For conventional ovens, use aluminum foil; for microwaves, a wet paper towel works well. Adding a small amount of broth or a bit of water can also help retain moisture on the stovetop or in the microwave.
Is there a risk of food poisoning if I reheat my food wrong?
As a rule of thumb, leftovers should be quickly reheated to a minimum internal temperature of 165°F. You can use a food thermometer to check in multiple places and make sure you hit the proper temperature. Also, slow cookers are generally not recommended for reheating leftovers because they can sit too long in the temperature danger zone (40° F–140° F), this is the zone that harmful bacteria like to grow.
