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how do I reheat a 16 rib crown pork roast that was cooked Christmas Day yesterday and only 2 ribs were eaten?
In a reheat turbine the stean first enters high speed turbine so its temp and pressure reduces before entering low speed turbine so a reheater is used to reheat the cooled steam
First thaw steak in pan of warm water. Keep adding warm water. Takes about a half hour. Poke with fork to see if steak is thawed out. Continue in warm water as needed. Then cook as if it were a fresh cut Steak.>>Cook pudding in saucepan for 30 min on low heat. From chefs Guidebook.
You can reheat fully cooked smoked chicken in the oven on a low temperature. You can also reheat this type of chicken in the microwave.
you don't reheat a sushi.. Sushis are eaten cold...
Yes this microwave does include a "reheat" option for reheating leftovers.
reheat
Yes, you can reheat it. I've done it before and it tastes good, nothing abnormal happens.
Bagels harden quickly when reheated in a microwave oven. The best way to reheat a bagel is in a toaster or a toaster oven.
As long as you have fully cooked the meat it is safe to reheat a curry that you made with the meat. You can reheat cooked meat as long as you have cooked it correctly and stored it properly.
A Christmas pudding is a traditional desert served on Christmas day in Britain. Basically, it is a steamed pudding, with lots of dried fruit, nuts and suet. Made with black sugar and black treacle it has a dark appearance. It is served warm, usually moistened with brandy or any other liqueur and flambé.or any other liqueur and flambé. Christmas puddings originated in the early 1400s but it only became popular as we know it today during Victorian England. :) heres a good recipe from Claire macdonaldThis recipe belongs to Claire Macdonald of Macdonald, winner of the Glenfiddich Award for Cookery writer in 1982.For one large pudding you will need:350 gr. shredded suet 350gr. sultanas350gr. raisins (stoned and halved)175gr. currants175gr. chopped candied peel75gr. flaked almondsGrated rind of 1 lemon½ teaspoon of salt½ teaspoon of freshly grated nutmeg6 eggs1 wineglass of brandy200ml. of milkPreparation.Use a large container to mix together all the ingredients, stirring well. Traditionally everyone in the household, or at least every child, gives the mixture a stir, and makes a wish while doing so.Put the mixture into a 1 ½ litre basin, or if you prefer, into two smaller cooking basins and cover with a circle of greaseproof paper. You can also use clip on lid basins if you have them. Otherwise use a cloth and knot the corners on top so they do not trail in the water. Put the basin in a saucepan and half fill with boiling water. Steam the pudding for 5 to 6 hours. Take care not to let the water boil dry. I have forgotten mine in the past and it is not very pleasant to clean raisins from your kitchen ceiling!When ready, keep your pudding in a cool place, ideally a larder. Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour.To reheat your pudding on Christmas day, steam again for 1 ½ hours. Serve warm, only very small portions as the pudding is very heavy. Serve with a brandy sauce, cream or custard. If you are looking for a stunning effect, and there are no children around, you can douse your pudding in brandy and flambé it.This recipe belongs to Claire Macdonald of Macdonald, winner of the Glenfiddich Award for Cookery writer in 1982.For one large pudding you will need:350 gr. shredded suet 350gr. sultanas350gr. raisins (stoned and halved)175gr. currants175gr. chopped candied peel75gr. flaked almondsGrated rind of 1 lemon½ teaspoon of salt½ teaspoon of freshly grated nutmeg6 eggs1 wineglass of brandy200ml. of milkPreparation.Use a large container to mix together all the ingredients, stirring well. Traditionally everyone in the household, or at least every child, gives the mixture a stir, and makes a wish while doing so.Put the mixture into a 1 ½ litre basin, or if you prefer, into two smaller cooking basins and cover with a circle of greaseproof paper. You can also use clip on lid basins if you have them. Otherwise use a cloth and knot the corners on top so they do not trail in the water. Put the basin in a saucepan and half fill with boiling water. Steam the pudding for 5 to 6 hours. Take care not to let the water boil dry. I have forgotten mine in the past and it is not very pleasant to clean raisins from your kitchen ceiling!When ready, keep your pudding in a cool place, ideally a larder. Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour.To reheat your pudding on Christmas day, steam again for 1 ½ hours. Serve warm, only very small portions as the pudding is very heavy. Serve with a brandy sauce, cream or custard. If you are looking for a stunning effect, and there are no children around, you can douse your pudding in brandy and flambé it.