On 2/10/2021 6:20 PM, US Janet wrote:

>
> I will take a look at McGee, I never re-heat meat unless I can drop it
> into hot gravy for a couple of seconds to take the chill off.
> Re-heating meat makes it taste like over-cooked venison.
> Janet US
>

I reheat often, but you have to be careful. In the microwave I never
use more than 50% power and never heat it "hot" no more than 115 to 120
degrees. Of course, that crispy chicken skin is now gone. I leave it
on to reheat but don't eat it.

Something like a breaded pork chop I'd reheat a bit and toss it in a hot
pan for a couple of minutes a side.