reheating

[Anonymous No.11273299]

When I cook a big batch I usually just put the whole pot in the fridge and reheat everything when I want another serving.
Is that a good way to go?
Or should I scoop the serving I want in a smaller pot and heat that separately?
I don't like reheating in the microwave....

How does /ck/ go about it?

Currently have a big ol pot of chili in the fridge.

[Anonymous No.11273366]

>>11273299
what am i looking at here?

[Anonymous No.11273369]

I keep in main pot and add more stock/leftovers from other meals usually not longer than 2 or 3 days though.

[Anonymous No.11273372]

For reheating pizza I will very briefly zap in the microwave, and then finish in a toaster oven or pan.

[Anonymous No.11273377]

>>11273299
>red sauce
you're fucked, no red sauce pizza is good reheated
>white sauce
microwave is fine, 20 seconds and then check it. if it's bubbling cheese in one part and the other part is cold, spin it 180
>barbecue or buffalo
good cold, but toaster oven reheats it alright if you put it directly on the rack and not on a tray

[Anonymous No.11273391]

>>11273377
>you're fucked, no red sauce pizza is good reheated

[Anonymous No.11274756]

>>11273372
>>11273377
Nice reading comprehension skills

[Anonymous No.11275025]

>>11273366
Reheating pizza using a clothes iron and hair blow dryer.

Not a bad idea, and better than a microwave, but I'd put some foil between the pizza and iron.

[Anonymous No.11275076]

>>11273299
The refrigerator will only keep stuff safe for 3 days or so. If you cook enough for 1 week you need a freezer or your food will go bad and you'll be wasting food. I bought a 7 cu foot freezer to do just that kind of meal planning. However, instead of plonking a whole stock pot into the freezer, I divide everything into smaller containers. My freezer is full of tupperware containing my 3 main staples: parboiled rice, bone broth, bananas.