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Julie Bove[_2_]

"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.

Are you using cornstarch? Although I have not noticed this personally, I
have read that it can break down when reheating. Wheat flour is purportedly
better. But I discovered sweet rice flour when I was cooking GF. Works
like a dream and I can buy it in a very small amount which is great because
I don't use it very often. Plus it's cheap if you get it in the Asian
market.