Reheat: v.tr. To reheat is to bring food that has already been cooked, but which has been cooled or refreshed, to serving temperature.
Reheating can be done using “heating” boiling water, salted or not, in which the food (vegetables, for example) is immersed for a few moments using a strainer; it is often done in a bain-marie, on the fire or in the oven.
The preparation is sometimes heated in its serving dish or in a cooking utensil, ...
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