Month: March 2020

You will find absolutely no debate in the fact that pizza makes for a delicious dinner or snack. Regardless, often times at least one slice of pizza always remains for later snacking. Let’s check out Papa John’s reheat instructions.

Pizza is one food that can be eaten cold but if you are craving a warm scrumptious meal, reheating is your best choice. With differing benefits and disadvantages, there are three main paths you can take to reheat your pizza:

Papa John’s Reheat Instructions for the Microwave

Using the microwave is the absolute fastest path you can take to reheat your slice or slices of pizza.

It is a super easy method and does not cause your entire kitchen to heat up. For the best outcomes, try setting your microwave to a power level of about 30-40 percent at 45 seconds, periodically opening and checking your pizza.

Pros:

• Fast reheating method
• Easy reheating method
• Best for single slice or several, consecutively

Cons

• When your pizza cools, it will likely harden
• Need to set power setting for best results

Skillet/Stove Top

An overpopularized method for reheating food these days is using a cast iron skillet. However, there are great benefits to reheating pizza via this method.

A crispy bottom crust is a sure guarantee and if you add a few drops of water to the sides of the pan and cover, you can steam the sauce and toppings. This assures great overall reheating and deliciousness in every bite! This method does take longer than others.

Pros:

• Great for a crispy crust
• Can be used to steam cheese and toppings effectively
• Great for one or two slices

Cons:

• Takes longer than microwave to heat up
• Best only for one or two slices, not more at a time

Oven

Listed under the best Papa Johns reheat instructions, reheating pizza in an oven is the best way to reheat pizza to a level almost as good as the original! It is recommended that you put the pizza in before turning on your oven.

Then, set your oven to 350 degrees and watch the magic happen. You can periodically check your pizza but within 10 minutes of reaching 350 degrees, your pizza should be perfect.

The issue with this method is that it is very inefficient to heat a whole oven simply to reheat a slice of pizza. However, if you have half a pizza or more to reheat, this is a terrific way to reheat.

Pros:

• Best for gooey top and crispy bottom
• Helps pizza sizzle and return to almost perfect condition
• Best for half a pizza or more
• Can control crispiness and caramelization level more easily

Cons:

• Can be inefficient
• Takes longer than skillet and microwave

Pizza, no matter how it is reheated, is indisputably one of the best foods around and one of the easiest to reheat.

Considering how you want to reheat your slice or slices of pizza is important as it depends on personal preferences. However you reheat your pizza, enjoy the classic delicious combination that is bread, tomato sauce, and cheese!

When you bring home leftovers such as a nice, twice-baked potato from the deli, it’s a good idea to put it in the refrigerator so that eventually you can reheat the potato and enjoy it as part of a meal at home. Below are my tried and tested tips on how to reheat twice baked potatoes from the deli.

You may think it is easy to reheat a twice-baked potato. But there is a proper way to reheat the potato whereby you can retain its fresh, savory taste.

You are about to learn how to reheat twice baked potatoes from the deli.

Pay close attention.

You can reheat twice-baked potatoes using either the oven or the microwave. If you are short of time, the microwave is the best way to go.

While using the oven takes more time, it’s true that more taste is retained when the potato is reheated in the conventional oven.

Whatever method used, it’s important that you first remove any toppings on the potato. Toppings may include sour cream or any sort of salsa that was put on your potato.

Using the Oven to Reheat Twice Baked Potatoes from the Deli

Placing your baked potato in the oven is the way to go if you have time and if you are blessed with patience.

The initial step is to heat the oven to 350 degrees. Then, to give the potato some moisture, lightly cover it with butter.

Next, put the potato on the oven’s rack. If you have a cookie sheet or baking sheet, you may want to used them.

Now, heat the twice-baked potato in the oven for 20 to 25 minutes. You should wait until the potato appears to be golden brown.

Finally, remove the potato from the oven. After it has set for a while, top it with sour cream or salsa or any topping of your choice.

Now, your potato is ready to ea

Microwaving Your Twice-Baked Potato

The second way to reheat your twice-baked potato brought home from the deli is to use the microwave. You must remember that the microwave method is quick, but it doesn’t allow you to retain the true taste of the potato’s ingredients. The full, robust taste of cheese will be missing when you go the microwave route.

But you are in a hurry. So, here is what is needed if you have to use the microwave to reheat your-twice baked potato:

First, spread butter over the top of the potato.

The potato should then be covered with a paper towel that is damp. The damp towel is essential in keeping the potato moist and making sure the fixings maintain flavor and That they avoid any chance of going dry.

Next, place the twice-baked potato, now wrapped in a damp towel, on a plate or dish that is microwaveable

Now, set on “medium” and microwave the potato for three minutes.

Then, remove the potato and take off the towel. Stir the ingredients and check the potato for warmth. Wrap it again and put the potato back in the microwave for another two minutes or until it reaches the temperature of your choice.

If you want a skin that is more crispy, your potato can be placed beneath the broiler briefly (three or four minutes) after removing it from the microwave.

Enjoy.

Whether you make it at home or order it at a Mediterranean restaurant, Spanakopita is one of the tastiest dishes around. Here we’ll look at how to reheat spanakopita.

While it can be a main dish in its own right, Spanakopita (meaning “spinach pie” in Greek) is often included as a warm mezze, or appetizer. Just because it is an appetizer doesn’t mean that you’re not likely to have leftovers.

What Makes Spanakopita So Special

Spanakopita is a folded pie, with phyllo dough wrapped around a filling of feta and spinach.

Phyllo dough consists of several thin layers of dough, eat thinner than a piece of paper, placed one on top of another. This allows the dough to be incredibly flaky. Occasionally other ingredients, like egg, onion, or garlic, are included, but the centrality of feta and spinach is key.

Also, it is where the difficulties of reheating spanakopita emerge. Phyllo dough is notoriously difficult to work with, and improper heating can result in it falling apart in your hands.

Meanwhile, that filling is more forgiving than the dough, but not by much. Overcooked spinach can release a lot of moisture, further comprising the crust.

Also, you’ll want to maintain the texture of the filling; too much moisture can turn the insides into a soup-like consistency.

Preserving Crispness and Moistness When You Reheat Spanakopita

Because of this, our top priority should be preserving the crispiness of the phyllo dough.

To do this, we have to apply consistent, dry heat to the spanakopita. It shouldn’t be too high, lest the dough burn, nor should it be too low, as this will cause the inside to become overly damp.

Of course, we do want to make sure that we are following proper food safety procedures. That means making sure that the spanakopita is above 140 degrees, or under 40 degrees, when we eat it. This is especially true if the spinach pie in question has egg in it.

Getting the exterior to 140 degrees is easy, but making sure that the interior reaches that temperature without getting soggy is a different story. Once again, consistent, dry heat will be our friend.

What to Avoid

An all around poor idea for spanakopita is the microwave. It will only result in a soggy interior while also turning the delicate layers of phyllo into a soft, damp mess.

Even if that were not the case, it would quickly cause parts of the interior to release too much moisture. Remember that microwaves cook by causing water molecules within the food to become steam, and steam is an enemy to crispiness.

Additionally, using too high of heat can be a bad idea. A broiler may ensure crispness, but by the time the interior was warm, the exterior would be charcoal.

Meanwhile, an air fryer can be useful only if the interior is frozen. This gives it enough time to gently warm. However, if doing this, be sure to let the spanakopita rest in the air fryer, without opening it, for 3-5 minutes after cooking in order to make sure the interior gets above 140 degrees.

Finally, because we are looking to preserve crispness, a sous vide cooker is a poor choice here. Beyond the fact that it doesn’t reintroduce any crispness lost in the cooling process, it also crushes the delicate texture of the phyllo dough.

Best Ways to Reheat Spanakopita

Instead, the single best way to reheat spanakopita is in a 325 degree oven.

Depending on the size of the spanakopita, this will take between seven and twenty minutes, but will help make sure that the crust is crispy and the filling is perfect.

If you’re in an office setting without an oven, then it may be worth trying a combination of the techniques we mentioned earlier.

Microwave the spanakopita for 30 seconds or so, then put them in the air fryer for three or four minutes. That will minimize the ability of the moisture inside to impact the phyllo.

Are you wondering how many times can you reheat formula milk?

We’ve all been there. You make the baby a fresh bottle of formula when the phone rings, and suddenly fifteen minutes have passed and the bottle’s gone cold.

Do you make another new bottle, or can you safely reheat the one you made? Keep reading to learn more about food safety when it comes to baby formula.

How can you safely store formula?

According to the CDC, baby formula that’s been pre-prepared and left at room temperature can spoil starting two hours after making it.

If after two hours you haven’t used the prepared formula, then you can safely store it in the fridge for use within 24 hours.

Remember, always throw away any formula leftover in the bottle when you’ve finished feeding your baby.

The mixture of your baby’s saliva with the formula can cause harmful bacteria to grow in your baby’s bottle. This is why it’s extremely important to ensure that all bottles and accessories are clean and sanitized before use.

Can I make my infant’s formula taste better?

It is not recommended that you introduce any additional ingredients into your baby’s formula unless otherwise instructed by your health care professional.

What do the experts say?

The FDA states, “it’s not a good idea to repeatedly reheat formula because lots of nutrients can be lost.” The USDA adds that you should “Never use a microwave oven to heat bottles

of breast milk or infant formula. They may explode or the milk may get too hot” However, neither of these offer you much of a definitive explanation, much less an actual number.

How many times can you reheat formula?

It can be hard to know how many times is too many when it comes to reheating formula for your baby.

You only want to give your baby the healthiest foods and supplements. So just how many times can you reheat formula?

Well, we couldn’t find any government or medical authority who would give us a definitive number.

However, the closest thing we did find came courtesy of the website, Healthy WA Health Information for Western Australians.

And while they first recommend, as expected, that a fresh batch of formula be prepared before every feeding, they also say that you should discard un-used infant formula after two hours at room temperature once it has been reheated.

From this, we can conclude that formula should only be reheated once after its already been heated.

How can I reheat formula that has already been prepared?

You know that formula should only be reheated one time after it has already been prepared and heated, you might be wondering how to re-warm it.

Here’s how you can re-warm pre-prepared, stored baby formula:

• Remove the prepared formula from the refrigerator immediately before use.
• Place the container in shallow, heated water for up to 15 minutes, or use a bottle warmer.
• After 2 hours at room temperature, throw away any un-used infant formula.

Now that you know how to better prepare formula for baby, feel free to check out one of our other articles for more information on how to properly re-heat food for you and the rest of your family.

Whether its afternoon tea or a midday snack, scones are one of the most versatile foods in the world. Sweet or savory, scones provide a creative way to meet your daily caloric intake. But how to reheat scones properly?

Similar to biscuits, scones are breaded pastries rolled into round shapes and then baked. Classic Scottish scones are usually cooked on a griddle; however, they can be made in larger batches in a commercial oven.

It’s thought that scones originated from the Scottish countryside. The world’s first scones were made from stale oats, yet most modern-day varieties are made with flour and then baked.

Thankfully, scones are also one of the few breaded pastries that can keep for several days without losing their flavor. However, the best scones are warm, soft, and feature just the slightest hint of crispiness on the edges.

Below, we’ll teach you some of the best practices for reheating even the most stale scones.

How to Reheat Scones

If you’ve left fresh-baked scones out for a day or two in open air, they can still easily be reheated to their original perfect quality.

The best way to reheat a scone is in the oven.

First, pre-heat the oven to 300 degrees Fahrenheit and then pop the scone on the middle rack. Wait five to ten minutes before removing the scone.

For frozen scones, you’ll first want to defrost them for at least fifteen minutes in open air before placing them in the oven.

Alternatively, you can defrost a scone in the microwave on high for 10 to 20 seconds.

How to Reinvigorate a Stale Scone

Sometimes, reheating an old scone in the oven just won’t do the trick. Completely rock-hard scones will not become buoyant or moist when you place them directly in the oven.

It’s recommended that you place the scones in a medium-sized saucepan with a lid. Put the saucepan on low heat and put the lid on top.

After gently warming for five minutes, switch off the heat and leave the scones to cool for another five to seven minutes.

Make sure to keep an eye on the scones as they cook since it’s easy to accidentally burn the bottoms.

The scones should be much less dense and hard after cooking on the stove top since steam starts to to penetrate through the thick, breaded skin.

Alternatively, you may want to put the scones in the microwave with a small glass of water.

After a minute, the water will reinvigorate the scone with the added moisture you’re desperately missing.

Best Practices for Reheating Scones

You should only leave freshly baked scones out in the open for one to two days. If you intend to keep them around for longer, you’ll want to place your scones in a sealed container in the freezer.

Frozen scones of any variety will last at least six months when in the freezer.

Butter is an essential ingredient in many dishes. From baked goods and desserts to savory dinners and breakfast, butter is found in countless foods. It is essential to keep butter stocked in your fridge. Although butter is not expensive, since it something so vital to a kitchen, you may wonder if is it cheaper to make your own butter.

Making butter is not a difficult task. The only required ingredient to make butter is cream, either heavy or whipping cream. You can then whip the cream either by hand, in a stand mixer or in a blender. After a few minutes, you will get whipped cream rather than butter. At this point you must continue whipping the cream until the fat begins to separate in your cream. Once all the fat is separated, you will be left with butter and buttermilk. In its simplest and rawest form, that is all that is required to make butter. To achieve the same kind of butter as the store bought stuff, you will have to perform a few extra steps.

To fully realize your butter, you will need to filter the buttermilk from your butter even further. This is done first by straining the buttermilk from the butter. Then you must take the butter and place in a bowl of very cold water. From there, you must knead the butter to squeeze the buttermilk from it, changing the water when it gets too murky. Once the water is clear after kneading, the butter has not been fully revealed of all the buttermilk. Your butter can now be salted and packaged for your use. But is this process cheaper than buying butter from the store?

One quart of cream will yield about 2 sticks of butter of butter which is about half a pound of butter or half of a normal package. One pound of butter costs on average of about $3 USD, while two quarts of heavy cream costs about $3.50 USD each. Already, the upfront costs of making your butter is more expensive than buying it store bought. This also does not include the costs of the equipment required for making your own butter. For efficiency, a blender is the best tool for whipping the cream into butter due to the variable speeds and lid to help keep everything in place. Additionally you will need some sort of cheese cloth to help strain and dry the butter during the final separation of the buttermilk. Finally, to make your own butter you will need a way to store the butter, whether that be some parchment paper or a plastic container.

Is it cheaper to make your own butter? Unfortunately it is not. While making your own butter can be a cool way to add some extra personal touches to your cooking and even help control any additives that might find their way into store bought butter, it is certainly not cheaper to make your own butter.

You may favor THC edibles over smoking marijuana. This is understandable if you are concerned about the health of your lungs. However, the cost of edibles can add up. With that in mind, you might want to dabble in making your own edibles. A popular way to incorporate cannabis into your diet is with cannabutter, but first you have to know how many grams of kief per stick of butter.

What is Cannabutter?

Simply put, cannabutter is butter that has been infused with cannabis. Cannabutter can be spread on toast, whipped into a mash of potatoes or cauliflower, or used in a batch of brownies. Really, anything that you put butter in or on can benefit from cannabutter. So, why not make your own at home?

Cannabutter can be made with decarboxylated marijuana leaves and buds. However, making it with hash or kief is the preferred method by cannabis foodies. Hash and kief are very potent and concentrated forms of cannabis with powerful medicinal properties. The cannabis is extracted through a dry ice screening method. Because kief is concentrated, you may be able to use less in your butter recipe.

Another benefit of using kief in cannabutter is that it tastes a little better than the buds and leaves. Most of the plant material is removed, so you don’t get that “weed” flavor.

Making Cannabutter and How Many Grams of Kief Per Stick of Butter to Use?

Kief cannabutter is a potent edible. It will go a long way with pain management. It is important that the kief that you use is completely dry with all excess moisture removed so that the butter will solidify. Some recipes call for lecithin granules as an ingredient that is an aid in the absorption of the THC in the kief. This is optional.

How many grams of kief per stick of butter depends on how strong you want your product to be. In general, 3 grams of kief per stick of butter is a good ratio. So, here’s a recipe to try.

Easy Cannabutter with Kief Recipe

Ingredients:

• 2 sticks unsalted butter
• 2 cups filtered water
• 3 grams dacarboxylated kief (5 grams for stronger butter)

Directions:

1. in a saucepot over medium heat, bring the water to a boil. While the water heats, crumble your kief into pieces as tiny as possible so it will dissolve better.

2. Add the butter to the hot water and reduce the heat to a low flame. Don’t allow the butter to boil or burn. Using a non-reactive wooden spoon, gently stir the water and butter mixture, until the butter has completely melted.

3. As soon as the butter has melted, add the crumbled kief into the pot. Continue to stir as the mixture simmers. As soon as it begins to turn a shade of greenish brown, allow it to simmer over low heat for approximately 2-1/2 hours until it is creamy and shiny. Stir occasionally.

4. Pour the butter into a heat proof container and allow it to cool. Once cooled and solidified, cover the container and place it in the refrigerator

5. When the butter is cold you will notice that the water has separated from the butter. Simply cover the jar with cheesecloth or a strainer and pour the water off. Pat off any excess moisture with paper towels.

6. Store your kief cannabutter for up to 2 months in the refrigerator.