Home kitchen knife safety--best practices

[CCE (Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)]

@biondanonima

@Meekah

I do a poor man’s sous vide to reheat a single serving of sliced roast or steak and keep it rare. I

Same. Works very well for salmon, too, although I typically just eat leftover salmon cold. It’s an especiallly useful trick for lean meats like chicken breast or pork tenderloin that get REALLY dry

I do the warm bowl quite a bit for smaller servings, too. Kids and I love leftover salmon cold on a bagel with cream cheese or even just on bread toast with mayo - I always make extra salmon at dinner on purpose, so we can enjoy the leftovers.

You might try the low power microwave on chicken breast or porkchops - I think you’ll be pleasantly surprised. (Unless it’d already been cooked bone dry in the first place, that is.)

Edit -

@honkman

The problem with heating up in the microwave even at low temp you still need to get your dish to a certain core temperature … the moment your stuff is not more or less swimming in sauce it is hard to avoid dried out end results independent of the power setting approach

I’m certain there has to be some moisture loss. But I haven’t noticed much. I think the trick lies in not permitting parts of the foodstuff to go way beyond the desired endpoint temperature.

When microwaving something that you can get hot with (e.g.) 1-2 minutes on full power, the water in the outermost portions of the meat go over the water vaporization temp - it steams - while the inner portions are still coming up to temp. Whereas with warming using 8-second bursts, much less of this vaporization can occur. So as long as your desired end temp is moderate (125 for steak, maybe more like 145 for casserole), you’re staying well away from the 185+ range where you’ll start seeing noticeable amounts of water vapor coming off.