Reheating foods without a microwave

Apparently it's surprising to some people that we don't own a microwave. People have become so accustomed to using appliances for about everything that we kind of forgot how to do things in a more simple/old fashioned way and even think it's impossible unless you have a device doing it for you. We did have a microwave in the past, but haven't owned one in over 14 years. When my sister's oven died, we gave our oven to her, which was a small microwave/oven combo (we had a stove with bigger oven, so never really used the oven part of the microwave). That's when I realized that a microwave wasn't a necessity for us. Apparently, this is quite a controversial topic. Probably because the reason why some people refuse to use a microwave isn't exactly evidence based and people tend to link that to conspiracy theories. I can understand that, which is why I firstly wanted to make clear the reason behind not owning one. And I don't judge people for being into "conspiracy theories" or believe certain things that aren't considered evidence based; I just wanted to make clear our reasons behind this. Which is quite simply just not seeing the need to own one. 

Isn't it interesting that one day you're convinced that you actually need a certain thing, only to find out you can easily do without after it's gone- the opposite way would be a lot easier. What's also interesting is that people here generally don't have microwaves either. They do sell them obviously, although there aren't quite a lot of different types. The combo things like we once had aren't even being sold as far as I know, so it's just individual microwaves. I actually know only one person that owns a microwave and she doesn't really use it a lot. People generally were just brought up reheating foods the old fashioned way and probably don't feel the need to buy something that does it for them. Which also plays a role is that they don't sell foods here that need to be microwaved- there's not a lot of convenience foods, and certainly no "TV dinners" kind of foods. So what do you do with a microwave then, after all. 

Anyway, here are some tips on reheating foods without a microwave. It seems like people would like to live without one, but aren't sure how, so I'll share some practical experience that I've gained throughout the years. 

• Soups, stews and other liquid foods are a no brainer to me, but I'm including them anyway. All you need is a saucepan of some sort. I'll be honest, I sometimes use an old frying pan, to make reheating quicker (the narrower the pan, the longer it takes to heat). 

• Pasta dishes: I reheat this in a frying pan on very low heat, stirring occasionally. I do this too with rice, although with rice I prefer to add a few spoons of liquid. Then just heat until the liquid has evaporated. With mashed potatoes this works as well. 

• Couscous: just the same way as it's being prepared- by steaming. This doesn't necessarily have to be a steaming pan, you can also use a meat sieve or colander. I'm not sure how it will turn out when using instant couscous as I've never used that. This will work for plain rice too. 

• All kids of foods that have been fried up previously, such as baked potatoes, fish, eggs, chicken, vegetables etc. Eggs are probably not the first food you think about when it comes to leftovers but I thought I'd include it anyway, 'cause you never know. These you can all re-fry again, on a low temperature and flipping regularly. 

• Food that's already on a plate is a little bit more complicated to reheat. Just a little bit. I have two methods: either to heat it up with the water bath kind of method, when you have a plate on a hot saucepan and let it simmer for as long as needed, usually not longer than 10 minutes and then letting it sit there for another 10 minutes or so (be careful when you take off the plate!). This works best with soup plates. My other method is to use my cast iron pan which I use to bake bread on the stove. I heat up this pan until it's very hot and then put the plate of food on it. If the plate isn't too big, I put another pan on top of it and cover that with something hot. I nearly always have hot pans on my stove, so when I just made something that needs to rest I'll use that. Sometimes I put a small saucepan on the lid of a bigger pan (they're metal lids, for safety reasons I wouldn't try this with glass lids). Another wat of water Bart heating is to put glass jars in a pot with water and let it reheat slowly. It's important to use cold water and let it heat up slowly as it could break the jars otherwise. This is especially handy when you have multiple small leftovers and you don't want to use so many pans. I use my glass jars a lot to store leftovers anyway, so this way I am saving a lot of extra dishes to wash. 

• Pancakes, breads, waffles etc. can be heated (and thereby, revived) easily in a frying pan, but I use my cast iron pan that is specially designed for making bread. We usually have either homemade flatbreads (north African style, which is kind of similar to pita bread), or baguettes that we buy at the local bakery. Especially the baguettes become stale quite quickly, and by reheating them they taste almost freshly baked again. It's also a way to defrost bread- just make sure the flame is set very low and that the bread is being flipped regularly. 

• Another kind of using residue heat is to use the oven. I have a toaster oven (albeit bigger, but it's an individual oven not attached to the hob), and especially when baking something that has a long baking time it can get quite hot on top. So I might use that every now and then to reheat foods on, by simply putting the plate there. Or just to keep foods warm. I also like to use it to dehydrate certain foods, but that's for another time. Another way to keep foods warm is to put pans on top of each other. This works well when pans can fit on top of each other, which isn't always the case, but when they do it's quite a handy way to keep foods warm until it's time to eat. This was done a lot in the 1950s, and apparently it was even propagated to do by the Dutch government, to encourage people to use less cooking fuel. 

• Steaming can be used not only for couscous but for so many other foods. I know my father in law sometimes steams his bread when it has become stale. And my grandmother reheated poffertjes (tiny Dutch pancakes) this way- she didn't have a "real" steaming pan but just used the metal colander which I mentioned earlier. This, she called "the poor man's microwave". 

• This is where I cheat a bit: I sometimes use my air fryer. I especially do this with small things as ours isn't that big. I reheat my baked oatmeal for example, although it's not limited to that. Other foods I can think about that I use my air fryer for are donuts, muffins (either savory or sweet), etc. To be honest, if it were me I wouldn't have purchased the air fryer, but we were gifted one. I do find them convenient at times though. If I wouldn't have an air fryer, I would probably have reheated the baked oatmeal/donuts by steaming. 

• Of course, you can also use an oven to reheat foods. I don't really do that, as it's very energy inefficient in my opinion. Even though our oven isn't as big as most other ovens, it still takes a lot of energy to heat up. With casseroles, this is probably the best and only solution (although, if using a round oven dish, I'm sure my previously mentioned method of the cast iron pan, will work just as fine). We don't eat a lot of casseroles and if we do, we usually don't have a lot of leftovers. But all in all the oven is the last option for me. This reminds me of when we had blackout of our gas and my mother in law wanted to reheat her tea. She ended up using our oven! She couldn't use hers, as she has a gas oven.i found it a bit weird honestly, but it did work. 

•The sun: since we live in a generally warm country, with plenty of sun, using sun warmth is obviously the most sustainable option of all! I might forget to take out a baguette from the freezer or something and just lay it outside in the sun. This works very good. I can't put everything there because of the cats in our garden, but defrosting bread isn't something that you can't do with the cats. When the heat is very intense during the summer, this should be possible with any food, although I must admit I haven't tried it a lot. 

• Heaters: I grew up in a home with a wood heater. There was a flat surface on top of the heater which was very useful to heat up foods, which my parents sometimes did. It will also work with most radiators. The heater we use right now isn't suitable to put things on, unfortunately, but when we did have radiators we used that to heat up foods. Just make sure you don't put that heater on for the sole purpose of reheating foods- in that case, you can even better use an oven. 😉

• Apparently, you can even use the dishwasher to reheat (or even cook!) foods. Since I don't own a dishwasher (and am not planning on getting one) I'm not sure how, and if, this works. I just read that others do this. If it does work and you're running a load of dishes anyway, why not? Probably most people find it gross, but with all the water inside the machine, I'm assuming that the food is covered properly anyway, so I don't see a problem there. But again, I can't attest to the correctness of this. 

So these were a few of the things I do. Kindly note that I'm not claiming these are the most healthy or safest ways- I'm simply sharing what works for us. What I'm sharing probably goes somewhat against most official guidelines. But then again, I personally don't really care about most rules and I guess I have my own kinds of guidelines. I mean, some things are obviously common sense, but I personally don't agree with the caution against reheating rice, just to give an example. That's going overboard with food safety concerns and I just think it leads to so much wasted foods. But, if it's a concern to you, just know that this is not necessarily meant as an encouragement to go against official guidelines. My intention is simply to share some of the things that works for us.