Evonne Posted July 22, 2013 Share Posted July 22, 2013 Does anyone know of a way of keeping cooked meat moist after being refridgerated and re-heated? I'm trying to cook ahead and the meat (chicken, beef, pork) is moist right after I cook it but when I re-heat it the next day it's barely edible. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted July 22, 2013 Share Posted July 22, 2013 How are you cooking it first time around? And how are you reheating it? Both these things can make a difference! For example, i'll sometimes do a big lump of pork in the slow cooker & make pulled pork - i'd store the leftovers with all the spare broth & fats that came out of the pork while it was cooking. If i've got leftover roast chicken, again, i'll store it with any pan juices. For reheating, i usually re-fry my leftover meat - so more coconut oil or duck fat or similar gets mixed in. I find reheating meatballs a challenge but will often have them cold as a snack. Meatloaf is quite good if you "deconstruct" it (i.e. break it up with a spoon!) & re-fry it with veggies. Link to comment Share on other sites More sharing options...
Boykinbaby Posted July 23, 2013 Share Posted July 23, 2013 if you use the oven to reheat and not the microwave it won't dry out. It does take longer to heat but it's worth it Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted July 23, 2013 Moderators Share Posted July 23, 2013 Sounds like you ought to try cooking in a little more fat the first time around. Are you being stingy? Don't fear the fat! You could also add a little coconut oil or ghee before reheating. Link to comment Share on other sites More sharing options...
amberino21 Posted July 23, 2013 Share Posted July 23, 2013 If I'm having plain meat hot (as opposed to cooked in a dish), I always cook it fresh for that reason! I freeze it in pre cut portions... I bake heaps of chicken to eat cold, but that's it...sorry! Not helpful... Link to comment Share on other sites More sharing options...
Kirsteen Posted July 25, 2013 Share Posted July 25, 2013 When i make bone broth, I reduce it and freeze it in ice cube trays. I throw a couple of cubes into the pan with the meat I'm reheating and that helps it stay lovely and moist Link to comment Share on other sites More sharing options...
carolinaBlue Posted July 26, 2013 Share Posted July 26, 2013 If you're cooking ahead (vs eating leftovers from another meal), try slightly under cooking the meat. That way, when you heat it up it will finish cooking and not be dry. When you initially cook the meat be sure to let it rest (covered) for at least 10 minutes so the juices will soak back in. Link to comment Share on other sites More sharing options...
Bethany Lannon Posted July 29, 2013 Share Posted July 29, 2013 Among other tips mentioned already, you can also wet a paper towel and cover the meat with that when you microwave it. Usually helps with my chicken. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.