Defrosting Mistakes We Make

Should frozen meats (slow-cooked, in sauce) be reheated frozen or defrosted?

Either way works. Any meat slow-cooked in sauce reheats really well, whether it goes straight from the freezer to the oven or from the fridge to the oven or from the counter to the oven, as long as there is enough sauce. I always reheat in an oven set at a lower temperature so the meat doesn’t dry out, but this type of dish is basically indestructible.

Should kugels be reheated frozen? Raw? Defrosted? Covered or uncovered?

Kugel should go from the freezer to a low and slow oven (275–300°F/145–150°C); first for 30 minutes covered, and then uncovered.

Should foods that were fried (such as wontons) be reheated frozen or defrosted? Uncovered? At what temperature?

Fried and then frozen and then reheated is just plain awful. Fried foods like wontons are best frozen uncooked, spread out on a parchment-lined baking sheet. Once they’re frozen, you can consolidate and then bag them. Defrost to room temperature and then fry them fresh. (Make sure there’s no residual liquid or icicles since any moisture will cause the oil to splatter.)

On the other hand, foods like schnitzel can be reheated after frying, although of course it won’t taste the same. You can reheat the cutlets while still frozen, or even somewhat defrosted, in the oven uncovered at 400°F. Watch them carefully to prevent burning, since they’ve been already cooked once, after all.