The winter season is synonymous with some of the most-awaited dishes and desserts. Be it gajar ka halwa, stuffed parathas or sarson ka saag, the winter specialities are truly indulgent. But the only downside is that the drop in temperature quickly makes the food cold. While you can always reheat, you might often feel, the food isn’t as good as freshly prepared.
For a lot of years, most Indians have relied on a microwave to reheat their dishes. But the appliance always hampers the original texture of the food. So, what’s a better option? Reheating with Usha’s steam oven! While the microwave removes moisture from food, a steam oven moistens dishes and revives refrigerated leftovers. If you’re new to using the appliance, here are some hacks to make your leftovers taste just like they do when freshly served.
Start With Gentle Steam
The approach to preheating your oven before every use would not be the best one for reheating. While you might think heating at a high temperature will get you warm food quickly, the reality is that the high heat dries up the food. Especially during the winter months when the air is dry, always start with gentle steam before increasing the heat. Once the moisture seeps back into the leftovers, you can gradually increase the temperature and revive your dishes.
Spread The Food
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When you are in a rush, it’s easy to miss out on this step and just pile all the food on a single plate for reheating. But if you’re using Usha’s steam oven for reheating, the steam will need space to circulate. If the food is clumped together, the inner parts can remain cold while the outer layers can even get soggy. If using rice, fluff with a fork, spread out the parathas, and if you’re reheating a large portion of appetisers, steam in batches.
Reviving The Breads
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Breads like rotis, naans, parathas, etc, are always tricky to reheat. If you reheat any leftover bread in a microwave, it gets hard, and you might even end up throwing it away. To make the best of the leftovers, set your Usha steam oven to the reheat mode with high steam, about 80-100%. Place the rotis or naans on the rack and in just three to five minutes, you’ll get thoroughly heated bread, which will feel as good as new.
Splash Some Water Before Heating
If the leftovers in question are some fried snacks, tandoori dishes, or a thick gravy, just add a spoonful of water or even broth before reheating. The extra liquid puts life back into the dry foods. You can witness the paneer cubes getting softer again, or the tandoori chicken not feeling like rubber. For rice-based dishes, instead of adding water only to the top, you can sprinkle droplets and give the rice a good mix, ensuring every grain is slightly moist.
Combine Steam And Convention For Gravies
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For the water-heavy dishes like tarri vala paneer, rajma, sambar, or even watery dal, use the combination mode, i.e. steam plus convection. Set the temperature of Usha’s steam oven to 120°C and reheat. The steam will prevent the gravy or curry from splitting or forming a thick skin on top, which is usually the case when you microwave. Just remember to use an oven-safe bowl for reheating, and you’re good to go.