Sunday, January 27, 2008

Reheating Chinese Food

(and other saucy asian food)

I know a lot of people have trouble with this and it took me a little bit of time to figure this out, so I just thought I'd share real quick. All you need is a skillet (or a pan), heat, and WATER. Yes, water, to dilute the sauce, so it doesn't congeal and burn.

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