Im cooking beef and chicken fajitas for my sons graduation party. If I precook the day before, what is the best way to reheat the meat the next evening so that it is not dry.
Thanks!
You can fully cook it and store it in Ziplocks and place ziplocks in microwave with seal very slightly open. Then warm them and maybe flip and warm again . They will stay moist
For 2nd day fajitas I use a large cast iron skillet with olive oil, lots of onions and peppers, a little seasoning for them and cook them hot and fast. I add the meat at the end to warm it. Put the meat up the day before with any and all juice you can get from it and add everything into the cast iron skillet.
This is what I will be using my sous vide for, don’t care for really anything we have cooked in it. But I premake all our meals when we come down there hunting pigs. And normally heat them all day in a crock pot. Thing is it has already been cooked, so it only gets to over cooked.( soup is fine). And was thinking I would keep my sous vide for reheating. But man there is nothing like super hot fajitas right of the skillet, re heating in any way just don’t cut it on those.
Comment