A reliable microwave isn’t without purpose: softening butter, defrosting a slice of frozen bread that’s destined for the toaster or quickly reheating tea that’s gone cold. But in my kitchen, the uses are few and far between. Before I get too high on my horse, let me make it clear that I adore shortcuts. Look no further than the stack of meal kit boxes folded neatly in my recycling bin for proof. But kitchen efficiency can’t come at the expense of taste and texture.
The microwave earned its place as a kitchen staple largely on speed-heating and cooking, but the results — often chewy, overdone or unevenly heated — leave much to be desired. There are better ways to reheat almost any type of food and most of them take the same amount of time and effort as the microwave.
If you like your wings crispy, your meat tender and your noodles with bounce, consider sparing your next prepared meal or plate of last night’s dinner from being nuked to death and try these superior ways to reheat every type of leftovers.
For more on microwaves, we found out why pasta sauce always explodes in the microwave and outlined the five things you should never put inside one.
Microwaves are bad at reheating most food. There, I said it
The microwave is the appliance most commonly employed to reheat leftovers, but I’d also contend that it’s the worst. Aside from foods like soup, plain rice or mashed potatoes, anything that comes out of the microwave is almost certainly going to have a degree of rubberiness that it didn’t have when it went in.
A quick spin in a nonstick skillet is the best way to reheat pasta, noodles and rice dishes.
While you can probably get away with nuking simple fried rice, a microwave tends to overcook pasta and noodles and will likely turn your chicken, shrimp or sliced beef into rubber. Instead, just throw the whole thing in a nonstick skillet on medium heat. Toss intermittently and in a few minutes, you’ll have something nearly as good as when it first showed up at your table or door the night before. And nonstick pans typically take all of 15 seconds to rinse clean.
For rice dishes, consider a stainless-steel, carbon-steel or cast-iron skillet to get crispy rice.
Food type: Pizza and flatbread
Best method: Air fryer
There are a handful of reasons I love my air fryer, but none more notable than for reheating leftovers. Microwaves absolutely destroy pizza, so let’s cross that one off. Even toaster ovens take far too long, in my experience, and end up drying the pizza out by the time it’s heated through.
Two minutes in the air fryer. Now that’s more like it.
Food type: Fried chicken, french fries and other fried food
Best method: Air fryer
Leftover fried foods have historically been one of the most difficult to bring back to life. Enter the air fryer, which can revive fried chicken, fried dumplings, mozzarella sticks and even french fries like nothing else in the kitchen. Similar to pizza, it’ll take only a few minutes to heat through and you should have a crispy outer shell just like when the fried food was initially cooked.
For thicker pieces of chicken, use a lower temperature around 325 to 350 degrees F for three minutes or so to ensure you don’t burn the outside before the center has time to warm through.
Often, the way food was cooked is also the best way to reheat it. For steaks, pork and burgers, be sure to cover the skillet so the meat heats through faster.
Fair warning: These types of reheated foods will never be quite as good as when you first pulled them from the grill, pan or plancha, but this method should leave them more than edible.
Food type: Braised, roasted or slow-cooked meat
Best method: Covered skillet with cooking liquid broth
Braised dishes such as chicken in wine sauce or short ribs should be reheated in a way that mimics how they were cooked. Just heat them gently for a few minutes in a covered nonstick or stainless steel pan with an ounce or two of water or chicken stock. The hot liquid will warm and revive the braised or slow-roasted meat, giving it back its juicy tenderness.
