Pasta & Co, Seattle
cooking and reheating tips

Cooking and Reheating Tips

 

General Rules

 

  • Microwave: 1 - 3 minutes on high for 1 or 2 cups (w/ larger portions, stir halfway through heating time). Items packaged in clear plastic containers should be transferred to microwave-safe dish to reheat.
  • Conventional: Heat pre-cooked foods in upper half of a preheated 400 degree oven. Generally it is best to cover food, except to maintain crispiness.
  • Conventional v. Microwave? Either will work. We recommend avoiding microwaves for baking our frozen products. You may need to adjust instructions based on portion size and variations in oven or microwave temperature.

French-roasted chickens

 

  • Microwave: Whole chicken 4 minutes on high, rotate and continue to microwave for another 1 - 1 ½ minutes. Half chicken 1 ½ min. on high, rotate and continue to microwave for another 1 ½ min.
  • Conventional: Whole chicken uncovered for 20 to 30 minutes in 400 degree oven. Half chicken uncovered for 15 - 20 minutes in 400 degree oven.



Most Meats - Turkey, Steak & Tuna Patties

 

  • Microwave: 1 - 3 minutes on high.
  • Conventional: Covered for 15 - 30 minutes in a 400 degree oven. Keep uncovered if food has crisp skins or coating (i.e. stuffed chicken breasts).



Whole Meatloaves

 

  • Microwave: 3 - 5 minutes on high.
  • Conventional: 20 - 30 minutes in preheated 400 degree oven, uncovered on a baking sheet.



Salmon Fillets

 

  • Microwave: 1 - 2 minutes on high.
  • Conventional: 7 - 10 minutes in preheated 400 degree oven, covered on a baking sheet.



Blanched/Roasted Vegetables - Baby Broccoli & Snap Peas

 

  • Microwave: 1 - 3 minutes on high.
  • Conventional: 10 - 20 minutes (depending on the amount) in 400 degree oven. With the exception of roasted potatoes, all vegetables should be covered. Green vegetables may be reheated w/ olive oil in a sauté pan on stove top.



Pureed vegetables - Potatoes & Carrots

 

  • Microwave: 1 - 3 minutes on high.
  • Conventional: Covered 20 - 30 minutes in 400 degree oven. Stir halfway through.



Oven Baked Pastas, Casseroles & Risotto Cakes
Cabbage & Cauliflower Gratin, Polenta & Bread Pudding

 

  • Microwave: 1 - 3 minutes on high.
  • Conventional: Covered 20 - 25 minutes in preheated 400 degree oven. (Place polenta under a hot broiler to crisp after heating).



Soups

 

  • Microwave: 2 minutes on high, stir and then microwave for 1 minute on medium.
  • Conventional: Reheat on stove in saucepan over medium, stir constantly until hot.

If frozen, thaw in microwave on defrost setting, then heat as above. If using stovetop, place frozen soup in saucepan over low. Gradually raise heat to medium to thaw soup. Heat & stir until soup is ready to serve. Taste for density and seasoning; thin w/ water, stock or milk if necessary.



Pasta sauces

 

  • Microwave: 1 minute on high, stir & heat another minute for 1 pint or 30 seconds for a half pint.
  • Conventional: Reheat on a stovetop in sauté pan over medium heat.


Heating French Hens

 

The bird has been cooked to an internal temperature of 175 degrees; it is ready to eat as is.To reheat:

 

  • Microwave: Whole chicken 4 minutes on high, rotate & microwave for another 1 ½ minutes. Half chicken: 1 ½ minutes on high, rotate and microwave for another 1 ½ minutes.
  • Conventional Oven: preheat oven to 375 degrees. Warm bird uncovered for 20-30 minutes. To warm half a bird: Same as above but for 15-20 minutes. Serve immediately.

Bones - We heavily season the bird’s cavity with herbs, spices, extra virgin olive oil, and balsamic vinegar. Once you have eaten the meat, the carcass is literally a flavor capsule ready to drop in a kettle of boiling water to make a very flavorful stock.

 

Cut carcass in half and place in a kettle with 3 ½ cups of water. If you cannot boil your carcass within two days of purchasing the bird, cut in half, wrap in a plastic bag and freeze. When you’re ready to make stock, place the frozen carcass in kettle, add the water and bring to a simmer. Cook with lid ajar over low heat for 1 hour. Watch water level carefully. Strain out bones and other scraps. Refrigerate then skim off fat. The stock can be frozen for later use. It is perfect stock for soups and sauces. One bird carcass yields approximately 1 cup of very rich stock; you can dilute it if you prefer.

Copyright 2008 Pasta & Co

 

Bellevue
425.453.8760

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University Village
206.523.8594

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Pasta & Co is part of the Sugar Mountain family of businesses;
sibling company to Beecher's Handmade Cheese, Bennett’s,
Liam's, and Maximus / Minimus.