Howdy, so we have a microwave warmup technique question? The issues, anything beef, steak, hamburger anything comes out with a funky taste. Cannot describe FUNKY except that it has a taste nothing like when it was fried, grilled, smoked or however it was cooked. Finally old micro cratered and we got one of the new inverter kind that the wattage can be changed on, from 10% to 100% in increments of 10%. Is there any way or special technique that y'all use to warm something, beef, up so that its flavor does not change???

Thanks!

For steaks, I slice it, lay it out on a plate, and reheat it in 10-second bursts. It's never as good as freshly cooked, but it's still edible.

Beckdisel03: Thanks, will give that a try, no way it comes out worse.

fav13andac1)c said:

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TXAG 05 said:

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Just eat it cold. Couldn't tell you the last time I've ever heated up leftovers.

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wat

Ground beef tacos? Spaghetti? Red beans and rice?? COLD??

I'm sorry but I completely disagree. You may make the argument for pizza or fried chicken, but even those things will never be as good cold.

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My brother was always a sicko like this. Never cared to warm anything up. Worse yet, he'd eat dinner leftovers for breakfast. I'm talking stuff like leftover fish tacos or chicken parm for breakfast. Truly troubling.

I got rid of our microwave at the casa a few years ago. We use the air fryer to heat up leftovers. Takes a bit longer but not much less convenient. The only time I miss the microwave is when I need to melt butter for a recipe. Mildly annoying to have to put a small pot on the stove to melt a few tbsp of butter.

Any decent piece of meat worth eating as leftovers is worth throwing in a pan to bring back the texture. It's really true for just about any food. Stovetop/oven isn't all that much more work than a microwave.

Sous vide is the only way I will reheat a good piece of meat.

Same approach here.

Also I never reheat steak much. Only times I've done that are for like throwing into a grilled steak sandwich or something of the like. Best way to eat leftover steak is either in a salad with some blue cheese and balasamic dressing, or just sliced thin and eaten at room temp with crackers, etc.

The issue is the meat dries out. Your best chance of success via microwave is to wrap or completely cover in a very damp paper towel and heat slowly.

If I'm reheating pulled pork I'll cover the container w/a damp paper towel and add a small amount of water directly to the pork before heating.

I've never had the funky issue w/taco meat or sauced meat (spaghetti, chili, etc). I just heat normally to whatever temp I want to eat.

The best chance of success is sous vide, but even that is suspect. When you first cook/eat the protein you need to immediately get leftovers sealed and away from air to prevent drying and oxidation.

I feel your pain though. Beef, chicken, turkey (the worst) all taste incredibly gamey reheated unless you nail the moisture/heat time ratio.

It's why I've never tried ordering a Franklin's BBQ brisket. I've heard it turns out great, but I've also noticed that some people just don't notice that reheated gamey flavor in solid proteins.

TXAG 05 said:

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Just eat it cold. Couldn't tell you the last time I've ever heated up leftovers.

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This is a weird take - I generally agree for cuts of meat - far easier and almost as quick to slice a steak and kiss it in a pan - but as previously mentioned, this is borderline sociopathic to do for soups, tacos, spaghetti etc

Garrelli 5000 said:

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The issue is the meat dries out. Your best chance of success via microwave is to wrap or completely cover in a very damp paper towel and heat slowly.

If I'm reheating pulled pork I'll cover the container w/a damp paper towel and add a small amount of water directly to the pork before heating.

I've never had the funky issue w/taco meat or sauced meat (spaghetti, chili, etc). I just heat normally to whatever temp I want to eat.

The best chance of success is sous vide, but even that is suspect. When you first cook/eat the protein you need to immediately get leftovers sealed and away from air to prevent drying and oxidation.

I feel your pain though. Beef, chicken, turkey (the worst) all taste incredibly gamey reheated unless you nail the moisture/heat time ratio.

It's why I've never tried ordering a Franklin's BBQ brisket. I've heard it turns out great, but I've also noticed that some people just don't notice that reheated gamey flavor in solid proteins.

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I do the water / steam for pork, ribs, brisket, bone-in chicken. Steak I refry in butter. Anything with crust in the air fryer.

Chicken breasts I'll just shred up and reheat in some oil or broth and make tacos or something.

Chef mike

Cold spaghetti is good.