What is the best method for defrosting or reheating your freezer meals? Do you defrost then warm in the oven? or do you nuke your meals? I would love to get into the OAWC but my frozen meals tend to be a bit tough or dried out.
Depending what it is, soup and chili I thaw and cook on low on the stove or covered in the microwave. Casseroles I cook in the oven on a lower temp than recommended and cook longer or I thaw them in the fridge sometimes. I prefer to heat and cook at the same time so the liquid slowly evaporates from freezing.
Thanks Bugs! I was beginning to think that no one knew the answer to my question! LOL!