Why do thickened cream sauces,gravy's&soups become thin and watery when re-heated in a microwave?

0 ⤊

Why do thickened cream sauces,gravy's&soups become thin and watery when re-heated in a microwave?

2007-04-03 08:18:37 · 4 answers · asked by Karit 1 in Food & Drink ➔ Cooking & Recipes

4 answers

the fats separate from the other liquids. Stir them again and they should be fine.

2007-04-03 08:22:10 · answer #1 · answered by Anonymous · 0⤊ 0⤋

When you reheat something in the microwave, the lipids separate from the other ingredients, which creates a more watery texture. You can either drain the lipids after you microwave or stir them back in...it will still be a little watery but that's just what lipids do.

2007-04-03 08:34:07 · answer #2 · answered by siebki 5 · 0⤊ 0⤋

Hmmm, I have the opposite problem. I always have to add more liquid when I reheat sauce.

2007-04-03 08:29:24 · answer #3 · answered by chefgrille 7 · 0⤊ 0⤋

well microwaves add water molecules so like yyea, makes sense

2007-04-03 08:24:50 · answer #4 · answered by Anonymous · 0⤊ 1⤋