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  • Results 1 to 5 of 5
    1. #1
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      beth101509's Avatar
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      Post Does Anyone Know How...

      Does anyone know how to make a cream based pasta dish that you can reheat the next day without it separating?

      The other day we made a Cajun Fettuccine pasta (that we make all the time) and it is really delicious the day of but since it makes so much, I try and take the leftovers to work but it just isn't the same.

      We use heavy cream and chicken broth in the sauce and put 2 egg yolks and parmesan cheese to toss with it off the heat at the end and it all seems to turn into a mess when I attempt to reheat it. Any ideas?
      “Don't allow your happiness to be interrupted by overly judgmental people. The problem is not you, because even if you do good all the time, they would still find a way to judge you wrongly.”
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      SoapySophie (01-05-2015)

    3. #2
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      How do you try to reheat it? I did a search and found that cream based sauces need to be reheated slowly like in the oven or saucepan (who knew?). Also add a bit of cream or milk when reheating. One suggestion was to only mix the sauce you're going to use and store the rest separately. That way, you can heat the sauce up slowly. Here's a link that has some suggestions. Reheating Pasta with Cream Based Sauce - Home Cooking - Chowhound

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      SoapySophie (01-05-2015)

    5. #3
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      Quote Originally Posted by CraftHer View Post
      How do you try to reheat it? I did a search and found that cream based sauces need to be reheated slowly like in the oven or saucepan (who knew?). Also add a bit of cream or milk when reheating. One suggestion was to only mix the sauce you're going to use and store the rest separately. That way, you can heat the sauce up slowly. Here's a link that has some suggestions. Reheating Pasta with Cream Based Sauce - Home Cooking - Chowhound
      Maybe that is my problem....I am trying to reheat in the microwave. Thanks! I guess I never thought to Google my answer. Duh!

    6. #4
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      I think you have to make a roux first (butter and flour in equal amounts like 1/4 cup and whisk together with a little salt and pepper) and then add your cream, broth and add the cheese very last.

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      MikeLynn (01-27-2015)

    8. #5
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      Most sauces/gravies/soups made with cream won't take a lot of high heat without separating. The microwave will just turn in into a messy pile of goo. Keep some of the sauce to the side and reheat slowly, and keep stirring. You can then nuke the pasta and pour the sauce over it.

      I make a lot of cream based soups at work, and sometimes it can be a real pain to keep them from breaking while on the steam table. I try to only keep what I need for a given service, and heat more as needed.

    9. The Following 2 Users Say Thank You to barry581 For This Useful Post:

      beth101509 (01-05-2015), SoapySophie (01-05-2015)

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