Hi Friends,
I do a lot of cooking for just me and my hubby and I freeze most of the leftovers. I have some questions regarding reheating.
1. I am FINALLY getting to go visit my kids and grandkids this coming weekend. I plan to cook 2 racks of St. Louis Ribs the day before I leave. I want to package these properly, store on ice, in a cooler and take them up (5 hour drive) for dinner when I get there. So they will have cooled down after being cooked and refrigerated. I am thinking I will vacuum seal them unless there is a better option.
QUESTION #1 What is the best method for reheating pork ribs? I do have a Sous Vide but I would have to cut the ribs in half to do that and then seal. For those of you who have had success in reheating St. Louis Ribs the next day, what method would you recommend?
QUESTION #2 What is the best way to reheat slabs of smoked brisket that have been frozen? Thaw first? For the leftovers that were already sliced, I put them in a ziplock baggie, unsealed for about 30 seconds on 20% power and they come out very moist. I would be grateful for some reheating options that have worked well for you.
Thanks for your wisdom. Love the forum.
P.S...I'm thinking I will go through withdrawals not using my RT 590 for 3 weeks.
I do a lot of cooking for just me and my hubby and I freeze most of the leftovers. I have some questions regarding reheating.
1. I am FINALLY getting to go visit my kids and grandkids this coming weekend. I plan to cook 2 racks of St. Louis Ribs the day before I leave. I want to package these properly, store on ice, in a cooler and take them up (5 hour drive) for dinner when I get there. So they will have cooled down after being cooked and refrigerated. I am thinking I will vacuum seal them unless there is a better option.
QUESTION #1 What is the best method for reheating pork ribs? I do have a Sous Vide but I would have to cut the ribs in half to do that and then seal. For those of you who have had success in reheating St. Louis Ribs the next day, what method would you recommend?
QUESTION #2 What is the best way to reheat slabs of smoked brisket that have been frozen? Thaw first? For the leftovers that were already sliced, I put them in a ziplock baggie, unsealed for about 30 seconds on 20% power and they come out very moist. I would be grateful for some reheating options that have worked well for you.
Thanks for your wisdom. Love the forum.
P.S...I'm thinking I will go through withdrawals not using my RT 590 for 3 weeks.