I hate to reheat anything with flour in the microwave. I didn't want
to waste a lot of electricity to heat up the oven just for a couple
slices of pizza. Someone here had said that she reheating pizza in a
cast iron pan. I tried that. It did a great job on the crust, but did
nothing for the top. I tried putting a cover of it, and a dribbling a
little water into the pan before covering, but just couldn't get it right.

Today I tried it in the air fryer. I turned it on high and pre-heated it
for 5 minutes and then put in the pizza. I checked it after 3 minutes.
Perfect. The top was heated through and the crust had a great texture.

On Wed, 28 Apr 2021 12:44:46 -0400, Dave Smith wrote:

> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a
> little water into the pan before covering, but just couldn't get it right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated it
> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
> Perfect. The top was heated through and the crust had a great texture.

The pan on the stove works fine. Not cast iron, but any ol cheap
thang. few drops of water, lid perfect. Even better than when it
was first made (crust is better).

-sw

On Wednesday, April 28, 2021 at 12:44:51 PM UTC-4, Dave Smith wrote:
> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a
> little water into the pan before covering, but just couldn't get it right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated it
> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
> Perfect. The top was heated through and the crust had a great texture.

Here's the food nerd's guide to reheating pizza:

<https://slice.seriouseats.com/2011/03/best-way-to-reheat-pizza-science-griddle-method-how-to-reheat-a-slice-of-pizza.html>

It works even for those of us who don't have an air fryer.

Cindy Hamilton

On 4/28/2021 12:44 PM, Dave Smith wrote:
> I hate to reheat anything with flour in the microwave. I didn't want to
> waste a lot of electricity to heat up the oven just for a couple slices
> of pizza. Someone here had said that she reheating pizza in a cast iron
> pan. I tried that. It did a great job on the crust, but did nothing for
> the top. I tried putting a cover of it, and a dribbling a little water
> into the pan before covering, but just couldn't get it right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated it
> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
> Perfect. The top was heated through and the crust had a great texture.
>

I toss it in the oven for several minutes... I like it crisp anyway. A
little water if it looks dry.

Dave Smith wrote:

> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a

Ask them, theyre here
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Cindy Hamilton wrote:

> On Wednesday, April 28, 2021 at 12:44:51 PM UTC-4, Dave Smith wrote:
> > I hate to reheat anything with flour in the microwave. I didn't
> > want to waste a lot of electricity to heat up the oven just for a
> > couple slices of pizza. Someone here had said that she reheating
> > pizza in a cast iron pan. I tried that. It did a great job on the
> > crust, but did nothing for the top. I tried putting a cover of it,
> > and a dribbling a little water into the pan before covering, but
> > just couldn't get it right.
> >
> > Today I tried it in the air fryer. I turned it on high and
> > pre-heated it for 5 minutes and then put in the pizza. I checked it
> > after 3 minutes. Perfect. The top was heated through and the crust
> > had a great texture.
>
> Here's the food nerd's guide to reheating pizza:
>
>
<https://slice.seriouseats.com/2011/03/best-way-to-reheat-pizza-science-griddle-method-how-to-reheat-a-slice-of-pizza.html>
>
> It works even for those of us who don't have an air fryer.
>
> Cindy Hamilton

Ask them, theyre here
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Wednesday, April 28, 2021 at 6:44:51 AM UTC-10, Dave Smith wrote:
> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a
> little water into the pan before covering, but just couldn't get it right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated it
> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
> Perfect. The top was heated through and the crust had a great texture.

You can try microwaving the pizza for about 30 seconds and then slide that slice onto a hot pan. You can heat up a pizza quite fast using this method.

On 2021-04-28 2:12 p.m., Michael Trew wrote:
> On 4/28/2021 12:44 PM, Dave Smith wrote:
into the pan before covering, but just couldn't get it right.
>>
>> Today I tried it in the air fryer. I turned it on high and pre-heated it
>> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
>> Perfect. The top was heated through and the crust had a great texture.
>>
>
> I toss it in the oven for several minutes... I like it crisp anyway.Â* A
> little water if it looks dry.

I did not want waste the electricity to heat the oven to 450 degrees to
heat up 2 slices of pizza for a couple minutes. The air fryer heats up
faster and with a lot less energy consumed. It worked out great.

On 4/28/2021 5:01 PM, Dave Smith wrote:
> On 2021-04-28 2:12 p.m., Michael Trew wrote:
>> On 4/28/2021 12:44 PM, Dave Smith wrote:
> into the pan before covering, but just couldn't get it right.
>>>
>>> Today I tried it in the air fryer. I turned it on high and pre-heated it
>>> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
>>> Perfect. The top was heated through and the crust had a great texture.
>>>
>>
>> I toss it in the oven for several minutes... I like it crisp anyway.
>> A little water if it looks dry.
>
> I did not want waste the electricity to heat the oven to 450 degrees to
> heat up 2 slices of pizza for a couple minutes. The air fryer heats up
> faster and with a lot less energy consumed.Â* It worked out great.

I'm glad it worked out for you. I don't own an air fryer. The skillet
method with a lid (doesn't have to be a cast iron skillet) works for me.
Not that I reheat pizza on a regular basis...

Jill

On Wed, 28 Apr 2021 13:53:14 -0700, dsi1 wrote:

> You can try microwaving the pizza for about 30 seconds
> and then slide that slice onto a hot pan. You can heat
> up a pizza quite fast using this method.

I suggest you position a heat lamp pointing down and propane flame
pointing up and a steam nozzle blowing across the pizza slice as you
slide it from the microwave to the hot pan.

That way, you can be heating it five ways instead of just two. It's sure
to be even faster.

Historically, I'll nuke the pizza for about forty-five seconds to a
minute and then I put it on either a frying pan or cast iron
skillet. The whole slice is hot already and teh pan crunches the
bottom. Comes out perfectly every time.

I don't have an air fryer and I keep hearing about their miraculous
means of cooking without oil, yet frying the food as if oil were
used. I'm skeptical and no one I know has provided a food sample to
prove it.

Daniel
Visit me at: gopher://gcpp.world

Dave Smith > writes:
> I hate to reheat anything with flour in the microwave. I didn't want
> to waste a lot of electricity to heat up the oven just for a couple
> slices of pizza. Someone here had said that she reheating pizza in a
> cast iron pan. I tried that. It did a great job on the crust, but did
> nothing for the top. I tried putting a cover of it, and a dribbling a
> little water into the pan before covering, but just couldn't get it
> right.
>
> Today I tried it in the air fryer. I turned it on high and pre-heated
> it for 5 minutes and then put in the pizza. I checked it after 3
> minutes. Perfect. The top was heated through and the crust had a great
> texture.

On Wednesday, April 28, 2021 at 2:45:02 PM UTC-10, Daniel wrote:
> Historically, I'll nuke the pizza for about forty-five seconds to a
> minute and then I put it on either a frying pan or cast iron
> skillet. The whole slice is hot already and teh pan crunches the
> bottom. Comes out perfectly every time.
>
> I don't have an air fryer and I keep hearing about their miraculous
> means of cooking without oil, yet frying the food as if oil were
> used. I'm skeptical and no one I know has provided a food sample to
> prove it.

I've heated up a pizza in an air fryer. It comes out okay but it takes a while. Microwaving a pizza and heating it in a hot skillet is super fast.

On 2021-04-28 8:44 p.m., Daniel wrote:
> Historically, I'll nuke the pizza for about forty-five seconds to a
> minute and then I put it on either a frying pan or cast iron
> skillet. The whole slice is hot already and teh pan crunches the
> bottom. Comes out perfectly every time.

I rarely use the microwave, other than to heat up some milk or coffee. I
especially dislike using it for anything with flour in it. It tends to
vulcanize baked items.
>
> I don't have an air fryer and I keep hearing about their miraculous
> means of cooking without oil, yet frying the food as if oil were
> used. I'm skeptical and no one I know has provided a food sample to
> prove it.

We had had an air fryer for about a year and a half and use it several
times a week. We use it most often for air fried potato chips, roasted
potatoes and sweet potato fries. They are not as good as real fresh cut
fries, but they are a relatively healthy alternative. There are a lot
better than oven fries. I have used it to cook samosas and just
discovered today that it is a quick and effective way to re-heat pizza.

On 4/28/2021 5:01 PM, Dave Smith wrote:
> On 2021-04-28 2:12 p.m., Michael Trew wrote:
>> On 4/28/2021 12:44 PM, Dave Smith wrote:
> into the pan before covering, but just couldn't get it right.
>>>
>>> Today I tried it in the air fryer. I turned it on high and pre-heated it
>>> for 5 minutes and then put in the pizza. I checked it after 3 minutes.
>>> Perfect. The top was heated through and the crust had a great texture.
>>>
>>
>> I toss it in the oven for several minutes... I like it crisp anyway.
>> A little water if it looks dry.
>
> I did not want waste the electricity to heat the oven to 450 degrees to
> heat up 2 slices of pizza for a couple minutes. The air fryer heats up
> faster and with a lot less energy consumed. It worked out great.

That's a fair point, but I have a small gas oven that's efficient to
run. I usually throw in pizza to re-heat cold, and it's warm to my
taste before the oven's even preheated. Double bonus if it's winter
time, all the heat from the oven goes right back into the house.

Perhaps I'll get myself an air fryer some day... I hear good things
about them. Do they use any oil at all?

On 4/28/2021 4:04 PM, Dr. Bruce wrote:
> Ask them, theyre here

Ask them, theyre here

On 4/28/2021 8:44 PM, Daniel wrote:
> Daniel
> Visit me at:gopher://gcpp.world

Gopher, you say! No modern browsers like that protocol.... I had to
fire up Netscape Navigator 4.08 to check that out, super awesome! Do
you host that yourself? Talk about a blast-from-the-past protocol.
Looks like you don't have much on there anymore, however.

dsi1 wrote:

> On Wednesday, April 28, 2021 at 6:44:51 AM UTC-10, Dave Smith wrote:
> > I hate to reheat anything with flour in the microwave. I didn't
> > want to waste a lot of electricity to heat up the oven just for a
> > couple slices of pizza. Someone here had said that she reheating
> > pizza in a cast iron pan. I tried that. It did a great job on the
> > crust, but did nothing for the top. I tried putting a cover of it,
> > and a dribbling a little water into the pan before covering, but
> > just couldn't get it right.
> >
> > Today I tried it in the air fryer. I turned it on high and
> > pre-heated it for 5 minutes and then put in the pizza. I checked it
> > after 3 minutes. Perfect. The top was heated through and the crust
> > had a great texture.
>
> You can try microwaving the pizza for about 30 seconds and then slide
> that slice onto a hot pan. You can heat up a pizza quite fast using
> this method.

Ask them, theyre here
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dave Smith wrote:
> I rarely use the microwave, other than to heat up some milk or coffee.

In that case, you wasted you're money for one. A small stove burner does
all that easily.

dsi1 wrote:
> You can try microwaving the pizza for about 30 seconds
> and then slide that slice onto a hot pan. You can heat up
> a pizza quite fast using this method.

For reheating pizza slices, I just use the microwave for 30-40 seconds,
depending on how thick the topping is. Don't care about a crisp crust
for leftover slices...the slice is tasty regardless.

On Wed, 28 Apr 2021 17:44:57 -0700, Daniel > wrote:

>Historically, I'll nuke the pizza for about forty-five seconds to a
>minute and then I put it on either a frying pan or cast iron
>skillet. The whole slice is hot already and teh pan crunches the
>bottom. Comes out perfectly every time.
>
>I don't have an air fryer and I keep hearing about their miraculous
>means of cooking without oil, yet frying the food as if oil were
>used. I'm skeptical and no one I know has provided a food sample to
>prove it.
>
>Daniel
>Visit me at: gopher://gcpp.world
>
>Dave Smith > writes:
>> I hate to reheat anything with flour in the microwave. I didn't want
>> to waste a lot of electricity to heat up the oven just for a couple
>> slices of pizza. Someone here had said that she reheating pizza in a
>> cast iron pan. I tried that. It did a great job on the crust, but did
>> nothing for the top. I tried putting a cover of it, and a dribbling a
>> little water into the pan before covering, but just couldn't get it
>> right.
>>
>> Today I tried it in the air fryer. I turned it on high and pre-heated
>> it for 5 minutes and then put in the pizza. I checked it after 3
>> minutes. Perfect. The top was heated through and the crust had a great
>> texture.

Left over pizza is best cold from the fridge. I rarely reheat left
overs. Nuked left overs typically become over cooked, unevenly
heated, cold in the senter. Nuked pizza crust becomes like very stale
bread. I like left over pizza cold, Chinks too... nothing wrong with
cold fly lice.

On Thursday, April 29, 2021 at 7:07:14 AM UTC-5, Gary wrote:
> Dave Smith wrote:
> > I rarely use the microwave, other than to heat up some milk or coffee.
> In that case, you wasted you're money for one. A small stove burner does
> all that easily.
>
If you drink shitty coffee, I guess reheating it on a "small stove burner"
would be OK, but anyone who doesn't have TIAD would use a microwave.
Of course, there are still idiots out there who use percolators, though most
of them have died off.

--Bryan

On 4/29/2021 9:29 AM, Bryan Simmons wrote:
> On Thursday, April 29, 2021 at 7:07:14 AM UTC-5, Gary wrote:
>> Dave Smith wrote:
>>> I rarely use the microwave, other than to heat up some milk or coffee.
>> In that case, you wasted you're money for one. A small stove burner does
>> all that easily.
>>
> If you drink shitty coffee, I guess reheating it on a "small stove burner"
> would be OK, but anyone who doesn't have TIAD would use a microwave.
> Of course, there are still idiots out there who use percolators, though most
> of them have died off.
>
> --Bryan

Define TIAD... that's a new one for me. Search engine returned no
results. Microwave ovens are a waste of money, and turn your food to
rubber. Yuck! I've got two of them, in storage in my basement. I
haven't had one in my kitchen for 2 years now, and I don't miss them.

Hey, don't knock percolators just because you don't know how to use one!
That can be some of the best coffee if perked correctly. Admittedly,
they are almost more nostalgic now, you can't beat the smell of coffee
percolating in the morning.

Personally, I'm currently using a depression era aluminum drip-o-lator
coffee pot for my daily coffee. I shattered my glass decanter for my
automatic drip machine, and I pulled out the old drip-o-lator until I
bought a new one. I've found that I honestly like the coffee from the
drip-o-later better, and it doesn't take that much longer to boil the
water on the stove and pour it in. I grind the beans fresh after I put
filtered water on to boil.

On Thursday, April 29, 2021 at 8:04:51 AM UTC-10, Michael Trew wrote:
> On 4/29/2021 9:29 AM, Bryan Simmons wrote:
> > On Thursday, April 29, 2021 at 7:07:14 AM UTC-5, Gary wrote:
> >> Dave Smith wrote:
> >>> I rarely use the microwave, other than to heat up some milk or coffee..
> >> In that case, you wasted you're money for one. A small stove burner does
> >> all that easily.
> >>
> > If you drink shitty coffee, I guess reheating it on a "small stove burner"
> > would be OK, but anyone who doesn't have TIAD would use a microwave.
> > Of course, there are still idiots out there who use percolators, though most
> > of them have died off.
> >
> > --Bryan
> Define TIAD... that's a new one for me. Search engine returned no
> results. Microwave ovens are a waste of money, and turn your food to
> rubber. Yuck! I've got two of them, in storage in my basement. I
> haven't had one in my kitchen for 2 years now, and I don't miss them.
>
> Hey, don't knock percolators just because you don't know how to use one!
> That can be some of the best coffee if perked correctly. Admittedly,
> they are almost more nostalgic now, you can't beat the smell of coffee
> percolating in the morning.
>
> Personally, I'm currently using a depression era aluminum drip-o-lator
> coffee pot for my daily coffee. I shattered my glass decanter for my
> automatic drip machine, and I pulled out the old drip-o-lator until I
> bought a new one. I've found that I honestly like the coffee from the
> drip-o-later better, and it doesn't take that much longer to boil the
> water on the stove and pour it in. I grind the beans fresh after I put
> filtered water on to boil.

I agree with you there - you can't beat the smell of coffee perking in the morning. These days, I only brew one cup at a time so a percolator is not practical. I have a aluminum percolator somewhere. If my brother-in-laws come over, perhaps I'll dig it out. Coffee made in that contraption means that a good time will be had by all.

On Thursday, April 29, 2021 at 2:04:51 PM UTC-4, Michael Trew wrote:
> On 4/29/2021 9:29 AM, Bryan Simmons wrote:
> > On Thursday, April 29, 2021 at 7:07:14 AM UTC-5, Gary wrote:
> >> Dave Smith wrote:
> >>> I rarely use the microwave, other than to heat up some milk or coffee.
> >> In that case, you wasted you're money for one. A small stove burner does
> >> all that easily.
> >>
> > If you drink shitty coffee, I guess reheating it on a "small stove burner"
> > would be OK, but anyone who doesn't have TIAD would use a microwave.
> > Of course, there are still idiots out there who use percolators, though most
> > of them have died off.
> >
> > --Bryan
> Define TIAD... that's a new one for me.

Taste In Ass Disease. Coined by our very own Sheldon.

> Search engine returned no
> results. Microwave ovens are a waste of money, and turn your food to
> rubber. Yuck! I've got two of them, in storage in my basement. I
> haven't had one in my kitchen for 2 years now, and I don't miss them.

I cook oatmeal in my microwave every morning. It's also good for
cooking frozen green beans or edamame.

> Hey, don't knock percolators just because you don't know how to use one!
> That can be some of the best coffee if perked correctly. Admittedly,
> they are almost more nostalgic now, you can't beat the smell of coffee
> percolating in the morning.

Automatic drip coffee smells just as good. So does pourover.

Cindy Hamilton

On Thursday, April 29, 2021 at 1:04:51 PM UTC-5, Michael Trew wrote:
>
> Microwave ovens are a waste of money, and turn your food to
> rubber. Yuck! I've got two of them, in storage in my basement. I
> haven't had one in my kitchen for 2 years now, and I don't miss them.
>
That depends on what you are cooking in them. They're great and faster
than stovetop boiling of potatoes. Also, rice is cooked in about half the
time vs. stovetop. Bacon is ready to eat quickly when it's been in the
microwave.

Baked potatoes turn out fluffy but there is a trick to them. Just poking
holes in one and zapping it for 10 minutes does not produce great
results. Did I mention how fast frozen broccoli in a bag is cooked to
tender-crisp? Never mind how quickly it can heat a can of soup or
canned 'sketti for those that have had wisdom teeth extracted.

On Thursday, April 29, 2021 at 1:42:17 PM UTC-5, Cindy Hamilton wrote:
>
> I cook oatmeal in my microwave every morning. It's also good for
> cooking frozen green beans or edamame.
>
> Cindy Hamilton
>
Ooooh, I forgot to mention how fast it can turn out a bowl of oatmeal
in my other post. I had a bowl Monday and it was ready to eat in 2½
minutes; old-fashioned oats at that.

Daniel wrote:

> Historically, I'll nuke the pizza for about forty-five seconds to a
> minute and then I put it on either a frying pan or cast iron
> skillet. The whole slice is hot already and teh pan crunches the
> bottom. Comes out perfectly every time.
>
> I don't have an air fryer and I keep hearing about their miraculous
> means of cooking without oil, yet frying the food as if oil were
> used. I'm skeptical and no one I know has provided a food sample to
> prove it.
>
> Daniel
> Visit me at: gopher://gcpp.world
>
> Dave Smith > writes:
> > I hate to reheat anything with flour in the microwave. I didn't
> > want to waste a lot of electricity to heat up the oven just for a
> > couple slices of pizza. Someone here had said that she reheating
> > pizza in a cast iron pan. I tried that. It did a great job on the
> > crust, but did nothing for the top. I tried putting a cover of it,
> > and a dribbling a little water into the pan before covering, but
> > just couldn't get it right.
> >
> > Today I tried it in the air fryer. I turned it on high and
> > pre-heated it for 5 minutes and then put in the pizza. I checked
> > it after 3 minutes. Perfect. The top was heated through and the
> > crust had a great texture.

http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

fredag 30 april 2021 kl. 00:26:29 UTC+2 skrev Dr. Bruce:
> Daniel wrote:
>
> > Historically, I'll nuke the pizza for about forty-five seconds to a
> > minute and then I put it on either a frying pan or cast iron
> > skillet. The whole slice is hot already and teh pan crunches the
> > bottom. Comes out perfectly every time.
> >
> > I don't have an air fryer and I keep hearing about their miraculous
> > means of cooking without oil, yet frying the food as if oil were
> > used. I'm skeptical and no one I know has provided a food sample to
> > prove it.
> >
> > Daniel
> > Visit me at: gopher://gcpp.world
> >
> > Dave Smith > writes:
> > > I hate to reheat anything with flour in the microwave. I didn't
> > > want to waste a lot of electricity to heat up the oven just for a
> > > couple slices of pizza. Someone here had said that she reheating
> > > pizza in a cast iron pan. I tried that. It did a great job on the
> > > crust, but did nothing for the top. I tried putting a cover of it,
> > > and a dribbling a little water into the pan before covering, but
> > > just couldn't get it right.
> > >
> > > Today I tried it in the air fryer. I turned it on high and
> > > pre-heated it for 5 minutes and then put in the pizza. I checked
> > > it after 3 minutes. Perfect. The top was heated through and the
> > > crust had a great texture.
> http://cheepeffects.com
> http://cheepeffects.com
> http://cheepeffects.com
> http://cheepeffects.com
> http://cheepeffects.com
> http://cheepeffects.com
> http://cheepeffects.com
>
> Ask them, theyre here. "You can stop saying that now. Thank you."
> --
> The real Dr. Bruce posts with uni-berlin.de - individual.net

Get your own air fryer here! https://amzn.to/3nXvUOs