20 Nov '11 13:27>
Advice needed from our knowledgeable frequency and heat experts.
If I have a meal, which I did and that being cooked (steak in gravy and french-fries), then what's the best way to re-heat it in a microwave oven?
If I put on full power, I can only assume it starts cooking again from inside out and the steak will just get hard?
If I cook on half power, I assume it doesn't get 'cooked' as much, but does it still heat at the same amount, or will the result be half as cold as re-heated on full power?
What's the best way? Just zap it on full and hope it isn't like leather, or is there actually a way of re-heating without cooking to a frazzle??
-m.
If I have a meal, which I did and that being cooked (steak in gravy and french-fries), then what's the best way to re-heat it in a microwave oven?
If I put on full power, I can only assume it starts cooking again from inside out and the steak will just get hard?
If I cook on half power, I assume it doesn't get 'cooked' as much, but does it still heat at the same amount, or will the result be half as cold as re-heated on full power?
What's the best way? Just zap it on full and hope it isn't like leather, or is there actually a way of re-heating without cooking to a frazzle??
-m.