tag:blogger.com,1999:blog-2455532517967373639.post5242250783134261922..comments2024-03-27T02:27:46.446-05:00Comments on Science Based Cuisine: Better reheated: Cheap cutsDr. Rickyhttp://www.blogger.com/profile/14402750016330919877noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2455532517967373639.post-50457213781059827562011-05-04T15:21:06.045-05:002011-05-04T15:21:06.045-05:00Great point on reheating. To add to that (which I&...Great point on reheating. To add to that (which I'm sure you already know), it takes a longer time at stewing temperature for the gelatin to break down again. If it's the final intent, it's easier for the braised meat to stay whole if it's left to chill and then reheated as opposed to serving immediately.Anonymousnoreply@blogger.com