NicksPizza
New member
Hi, guys and gals of the pizza community.
I build my own lasagna in house, bake it off, then portion and chill then freeze portions ahead. We keep portions thawed and rotated to manage having ready supply and limited spoilage before use.
My question is, “How do you reheat your lasagna portions?”. I have a hefty serving (14 oz & 2.5" thick) that I reheat in the microwave. 70% power for 7 minutes gives me a consistent temp on the instant read, and we just hit a minute or two more if not hot enough to serve. Do you have a more efficient means of reheating that will handle 4 or 5 portions expediently? It takes us a little too long to get 4 dinners out since our second microwave died, leaving us with one.
That leads to question #2: What kind of microwave do you use? I have a household model that isn’t overworked in our current setup, and gives us flexibility of variable power. It’s been a trouper for 2+ years for us. The one that died lasted 2 weeks, and was a used machine-experimental thing.
Any wisdom to teach this old dog a new trick? (Hint: I use a deck Blodgett 981 for pizza, and not a conveyor)
I build my own lasagna in house, bake it off, then portion and chill then freeze portions ahead. We keep portions thawed and rotated to manage having ready supply and limited spoilage before use.
My question is, “How do you reheat your lasagna portions?”. I have a hefty serving (14 oz & 2.5" thick) that I reheat in the microwave. 70% power for 7 minutes gives me a consistent temp on the instant read, and we just hit a minute or two more if not hot enough to serve. Do you have a more efficient means of reheating that will handle 4 or 5 portions expediently? It takes us a little too long to get 4 dinners out since our second microwave died, leaving us with one.
That leads to question #2: What kind of microwave do you use? I have a household model that isn’t overworked in our current setup, and gives us flexibility of variable power. It’s been a trouper for 2+ years for us. The one that died lasted 2 weeks, and was a used machine-experimental thing.
Any wisdom to teach this old dog a new trick? (Hint: I use a deck Blodgett 981 for pizza, and not a conveyor)
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