Posted on: Wednesday, February 16, 2005

Reheat food with eye on temperature, time

By Karen Miltner
(Rochester, N.Y.) Democrat and Chronicle

Buying dinner at the prepared foods department of the grocery store saves you a lot of time cooking. But don't forget that you still have to heat it up.

Most people assume their microwave can take care of all that. But in many instances, you might be sacrificing texture for speed. That lovely veal or chicken Marengo or a filet mignon can turn tough and rubbery when nuked.

Sometimes your best bet is a preheated 350-degree oven. Other times, you're better off serving the food at room temperature. Here's a quick guide for serving prepared foods at their best.

• Rotisserie chicken: If it needs just a little heating up, then crack open the lid so steam can escape and microwave for a minute or two. If it has cooled considerably, take it out of the plastic container and either wrap in foil (to preserve moistness — especially good for white meat) or dab the skin with olive oil and place on foil-lined tray (for crispy skin — especially good for dark meat).

Heat in 350-degree oven for 15 to 20 minutes or until warmed through.

• Fried fish or chicken: Wrap in foil, place on tray and heat in 350-degree oven for 15 to 25 minutes.

• Vegetables: These can overcook quickly. Consider serving at room temperature. If you insist on hot, place vegetables in microwave-safe dish, cover with paper towel and microwave in 30-second intervals, stirring between, until hot.

• Potatoes: Wrap roasted potatoes in foil and heat in 350-degree oven, about 10 minutes. Put mashed potatoes in sauce pan, add a tablespoon or two of water, stock or milk, and gently heat over medium-low heat for five to 10 minutes, stirring occasionally, until warm.

• Fish: Bring an inch of water to a boil. Spray steamer insert with nonstick cooking oil and place fish on steamer and steam, covered, for three to six minutes, depending on thickness of fish, until just warm.

• Steak, roast beef or filet mignon: Serve chilled or at room temperature. If you insist on having it warm, place on foil-lined tray and heat in 350-degree oven for three to five minutes. Do not heat all the way through.

• Soup: Cover bowl with paper towel and microwave on high in 30-second intervals, stirring in between, until hot throughout. Or heat in saucepan over medium heat, stirring frequently, until hot. Cream soups need extra attention and stirring so they won't burn.

A note on safety: Prepared foods are not great keepers. Do not leave food unrefrigerated for more than two hours. Reheat solid foods to 165 degrees to destroy harmful pathogens. Heat liquid foods to boiling.