On 9/2/2013 9:11 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/1/2013 3:12 PM, Ophelia wrote:
>>>
>>>
>>> "T" > wrote in message
>>> ...
>>>> In article >, says...
>>>>>
>>>>> Jeßus wrote:
>>>>>
>>>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>>>> > better than freshly made?
>>>>>
>>>>> For lasagne I strongly agree. It's a three days process: prepare the
>>>>> lasagna
>>>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>>>> leftovers
>>>>> on day three. The best way to reheat them is bainmarie, but a quick
>>>>> way is
>>>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>>>> and with
>>>>> a tight lid on top.
>>>>
>>>> A lot of foods taste better once they've had a chance to chill out in
>>>> the fridge.
>>>>
>>>> I make a sausage and potato dish - it's very simple all it has is some
>>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and
>>>> some
>>>> olive oil.
>>>>
>>>> Roast em' for an hour and a half or so at 375.
>>>
>>> Stews and casseroles are always better next day
>>>
>> The exception for me is macaroni & cheese. I find the cheese sauce
>> separates when reheated. Then I'm left with warm greasy sort of
>> cheesy pasta. This is why I use Velveeta <gasp> for mac & cheese, but
>> even then it needs to be reheated gently.
>
> Yes I agree. Don't you think the macaroni gets a bit soggy?
Yes, a bit. Unfortunately I don't know how to cook macaroni & cheese
for one. (laugh) There are always leftovers and it simply doesn't
reheat well. Other casserole type dishes do.
Jill