The Soggy Leftover Solution

Soggy leftovers often get a bad rap and end up down the drain or in the trash. For foods like fish (especially but not limited to the battered variety), potatoes (including the occasional french fry), pizza, and enchiladas, just to name a few. Even when they are gourmet, such as a garlic chichen pesto pizza or roasted baby potatoes with carmelized onions, the sogginess factor pops them all into the same bucket: destined for the disposal. It seems like such a waste though; how can we restore theses once magnificent dishes to yesterday's glory? The answer is simple and right in your own kitchen: the BROILER.

When set on high or low, a few minutes in this magic spa for food will tighten, shape, crisp, and restore flavor to almost any food, not to mention heat it up! The most recent dish that I used this magic on was the roasted red pepper quiche mentioned a few days back. I popped the remaining quiche under the broiler on high for about 5 minutes, no more. What came out was melty cheese, crisp crust, and ingredients heated just right. No microwave can touch the broiler for this purpose. In fact, the microwave is probably the main culprit for giving leftovers such a bad rap, since microwaves turn things to mush when they are reheated. Whether you find yourself in the category of those who will eat leftovers or those who won't, this solution will have you falling in love with leftovers all over again!