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Old May 9, 2015 | 4:33 pm
  #42  
tcl
All eyes on you!
15 Years on Site
 
Join Date: Jan 2009
Location: In a hotel somewhere trying to repack everything I brought (and bought) in to a carry-on smaller than my last one.
Programs: UA, Asia Miles, Southwest, IHG
Posts: 1,108
Originally Posted by Cloudship
The problem I have with frozen stuff is that it takes so long to thaw or cook from frozen.

I am lucky enough to be able to come home for lunch, but I am limited to about 20 minutes to cook and eat. I am not too keen on sandwiches, so end up with reheated leftovers. So I am looking for some good ideas on something I can make ahead and keep in the fridge for a few days and quickly reheat.

Oh, another good book to check out - Edouard De Pomiane's French Cooking in Ten Minutes. Some good inspiration.
To reheat quickly arrange the food in a donut shape wiht a big hole in the middle. It reheats quickly and evenly. For frozen food, try to package in half portions instead of whole portions so it's easier to arrange on the plate. Multiple tiny quarter to half portions is why I always label everything and keep a list on the door of the freezer/fridge.

Plus this way there's more variety too.
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