By Marcia Chaiken and Jan Chaiken
We are definitely snobs in regard to restaurant dinners. We’ve always preferred long leisurely meals in places known for their excellent cuisine and gracious service. We’ve rarely thought about take-out meals; maybe once a year, pollo rostizado crossed our minds and our lips.
COVID changed all of our lives and our dining habits. During the 2020 lockdown, the retirement community where we live in the U.S. began delivering both lunch and dinner to our homes. And, during periodic surges of new COVID variants throughout 2021 and 2022, we’ve returned to receiving delivered dinners. Even when we are in residence in Huatulco during winter months, we now occasionally have picked up bagged dinners, especially from restaurants that have shifted primarily to take-out menus.
The dilemma faced with take-out lunches and dinners that were originally hot is whether or not to rewarm the food. If reheating, how do you do that without destroying the flavor and texture? Many people opt simply to use their microwave oven. But the executive chef in our retirement community, Chef Valeriy Borodin, received complaints about flavorless, mushy food. He then realized that the ubiquitous use of microwaves was ruining his carefully prepared creations. Chef Val held an online forum to provide instructions for reheating specific dishes. Here are some of his hints:
· Pasta in red sauce. This is one dish that can be microwaved, but first add more red sauce and just microwave for a very short time until warm.
· Pasta in white sauce. Request the sauce separate and heat it in a frying pan, stirring until hot; then add it to the pasta. The sauce will reheat the pasta.
· Pasta in oil-based sauce. Reheat the pasta in a frying pan and then add the sauce to the pan.
· Baked pasta such as mac and cheese or lasagna. Reheat it in oven.
· Meat chops/roasts. These are better if ordered when dining at a restaurant. But if they are to be taken home or delivered, order them less cooked than you usually enjoy eating them, and when they arrive, sear them on high heat in a frying pan for just a few seconds on each side. Never microwave meat.
· Fish/seafood in red sauce. This dish can be reheated in a microwave, but just until warm.
· Fish/seafood pieces other than in red sauce. Order them “undercooked” and rewarm them in a frying pan
· Roasted vegetables. Reheat them in an oven.
· Steamed vegetables. Microwave covered just until warm.
· Sauteed vegetables. Pan fry until warm.
· Broths. Reheat in microwave.
· Soups that are creamed or contain pasta. Reheat in a sauce pan.
There are some takeout dishes that Chef Val didn’t address – dishes that even the least experienced consumer would never rewarm in a microwave – such as pizza. Of course, our grandkids are happy to eat leftover pizza for breakfast right out of the refrigerator. But for those of us who yearn during lockdowns for freshly prepared dishes served piping hot right from the restaurant’s grill or kitchen, properly reheating take-out dishes is a passable substitute. ¡Buen provecho!