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A coworker told me my meal prep chicken was dry by Wednesday, so I fixed the way I reheat it
I used to cook a big batch of chicken on Sunday, portion it into 5 containers, and microwave each one at work. By Wednesday it tasted like rubber and I was choking it down with hot sauce. My coworker Dana in Austin tried a piece and said, "this is dry, you're killing it in the microwave." So now I keep the chicken in the fridge in a shallow dish with a splash of broth, and I only reheat it covered with a wet paper towel for 90 seconds. The difference is wild, Thursday tastes almost like Sunday. Does anyone else add liquid back when they reheat, or is there a better trick?
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phoenix_bailey22d ago
The wet paper towel thing works because you're basically steaming it, which is way better than nuking it dry. One thing nobody mentions is letting the container sit out for like 10 minutes first, cold chicken heats uneven and the edges dry out before the middle gets warm. Also flip the pieces halfway through if you can be bothered.
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