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 when reheated in the microwave.
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Or just say to heck with it. Cube it, crisp it up in oil with steak seasoning, cumin, and chili, stuff it into a tortilla with cilantro, lime, cotija, and serranos.
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Heh, northerner here! That would require a special shopping trip …except for the limes, steak seasoning, cumin, and chili.
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Cold salmon is my fave - and I’ll use tzatziki sauce when I have no dill or sour cream
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We have tried the “adding similar liquid before reheating” but at least for us it often creates an unpleasant texture of the casserole (or whatever you are trying to heat up) as you still have to heat up something which has soaked up a lot of liquid while in the fridge.
The problem with heating up in the microwave even at low temp you still need to get your dish to a certain core temperature (independently how long it takes) and to reach it you will evaporate liquid/moisture from the outer parts of the meat (or dish) which will lead to dried up part of meat/dishes - 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
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I’m amazed that so many people don’t know how to use the power setting.
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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 -
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.
I use it all the time. Keeps mugs of soup from erupting while reheating.
Capered mayonnaise is pretty good, too.
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That I can do right out of the pantry.
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A little different take on knife work (pegged to time of interest, but I liked the whole video).
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