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Have a slew of leftovers in the fridge? Do you rely on meal prep to make it quick and easy to chow down during the week? You probably give your microwave a good workout. But what if we told you it isn't always the best option for reheating food?
The best way to reheat most types of food doesn't involve the microwave's hot rays. With the advent of air fryers, powerful toasters and easy-to-clean nonstick cookware, there are speedy ways to warm leftover pizza, noodles, rice and fried food without making a mess.
I've tried all the internet's best hacks and shortcuts for turning last nights main course into today's lunch. Be it chicken, pizza, noodles or steak, there are much better ways to reheat leftovers than in the microwave, and many of them are just as fast and mess-free.
Read more: Making a Whole Chicken in the Air Fryer Is the Best Cooking Hack I've Found all Year
If you're looking for the best way to reheat Thai, Greek, Italian or grilled beef from a cookout, here's how to do it so it doesn't dry out or turn to mush.
The microwave is the appliance most commonly employed to reheat leftovers and it may be the fastest, but I'd also contend that it's the worst. Most reheated food that comes out of the microwave has a degree of rubberiness, dryness or mushiness that it didn't have when it went in.
Microwaves don't typically heat food evenly, either, resulting in food that's either too hot or too cold in places -- sometimes both. Plus, microwaves are prone to messy explosions. If you have to clean your microwave after reheating food, it's not a time-saver.
"But it's so much faster!" you say, but is it? Most of the methods outlined below take less than five minutes. The air fryer cooks almost as fast as a microwave and, in my opinion, much better. Adding an air fryer to your kitchen may feel like an upfront cost, but these budget-friendly super convection ovens are the best first step towards better leftovers. Plus, they'll save money on your energy bill over time.
Although most dense foods shrivel up or dry out in a microwave, some softer foods handle the microwave heat better. Items such as soup (covered), sauce, plain rice or mashed potatoes won't lose too much oomph if you nuke them. The microwave is also a great place to quickly soften butter or make popcorn, or to warm up water, baby formula and other liquids. It's even one of my favorite ways to poach an egg, so the microwave is by no means a useless appliance.
This wide-ranging category of classic takeout includes Italian pasta dishes; Indian curries with rice; Thai, Vietnamese and Korean noodles; and Chinese stir-fries. We're talking about any dish featuring starch such as rice or noodles with diced vegetables, meat or plant-based protein and a sauce. The one thing they all have in common is that they're best reheated in a nonstick skillet or wok.
While you can probably get away with nuking simple fried rice, a microwave tends to overcook pasta and noodles and will likely turn your chicken, shrimp or sliced beef into rubber. Instead, just throw it all in a nonstick skillet on medium heat. Toss intermittently and in a few minutes, you'll have something nearly as good as when it first showed up at your table or door the night before. Nonstick pans typically take all of 15 seconds to rinse clean.
For rice dishes, consider a stainless-steel, carbon-steel or cast-iron skillet to get crispy rice.
There are a handful of reasons I love my air fryer, but none more notable than for reheating leftovers. Microwaves destroy pizza, so let's cross that one off. A toaster and convection oven does better, but still takes longer to heat and can dry the pizza out by the time it's heated through.
The quick blast of an air fryer's superconvection will reheat your pizza to crispy perfection in about two minutes at 400 degrees F, depending on how large and thick it is. Be sure to use the basket or grate or else the hot, flat bottom of the air fryer basket could burn the bottom of your slice. I won't heat leftover pizza any other way. If you didn't have enough reasons to spring for one, air fryers use way less energy than a big oven.
Leftover fried foods have historically been one of the most difficult to bring back to life. Enter the air fryer, which can revive fried chicken, fried dumplings, mozzarella sticks and even french fries like nothing else in the kitchen. Similar to pizza, it'll take only a few minutes to heat through and you should have a crispy outer shell just like when the fried food was initially cooked.
For thicker pieces of chicken, use a lower temperature of around 325 to 350 degrees F for three minutes or so to ensure you don't burn the outside before the center has time to warm through.
Side note: Beyond reheating fried chicken, a good air fryer also makes delicious "fried" chicken and other foods with far less oil than traditional methods.
Cuts of meat, including steak and pork chops, are another food that can be tough to resuscitate. Fear not, because there is a way. While reheating grilled steak or fish in an air fryer or oven isn't impossible, you're likely to dry the meat out. Instead, I suggest re-searing it quickly in a covered hot cast-iron skillet or nonstick pan for no more than a minute on each side. The hot surface of the skillet should give life back to the crust. Keeping it covered will help warm it through before the pan heat has time to overcook it. For delicate fish, you might want to use a nonstick skillet to keep the flesh from sticking or falling apart.
Fair warning: These types of reheated foods will never be quite as good as when you first pulled them from the grill, pan or plancha, but this method should leave them more than edible.
Braised dishes such as chicken in wine sauce or short ribs should be reheated in a way that mimics how they were cooked. Just heat them gently for a few minutes in a covered nonstick or stainless steel pan with an ounce or two of water or chicken stock. The hot liquid will warm and revive the braised or slow-roasted meat, giving it back its juicy tenderness.