h a l f b a k e r yThere goes my teleportation concept.
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Re-heatza!
Pizza-by-the-slice Microwave Reheating Plate | |
No food on earth is quite as perfect as fresh, crispy, wood-fired, brickoven-baked pizza. The big problem is the crust gets all soggy, when you reheat it in a microwave.
Some frozen pocket foods come with a specially-lined paper cooking sleeve that makes that food crispy in the microwave. (The lining
is a microwave-susceptive material, which turns microwave energy into heat.)
I propose a microwave-safe plate that has been partially lined or inserted with some sorta susceptor material, maybe in the triangular shape of a slice of pizza (or two). The plate would need to have enough of a border of regular dish material, probably plastic, so that it doesn't burn your hands.
Ideally, reheat the slice(s) for a typical length of microwave time, and the crust will be crispy again. Hallelujah.
Apologies if this has already been baked (no pun intended) and if anyone knows where I can get one of these, then by god man, let me know.
It's a Miracle!
http://www.simplysm...over_p_129-373.html
I guess we'll never know if the foil works or not... [Canuck, Apr 17 2010]
[link]
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Simply place the slice on a sheet of metal foil. |
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I'd guess that the material, in addition to being microwave-
susceptive, would also have to be able to wick moisture away
from the food surface. The paper cooking sleeve you
describe probably does that, but is perhaps too floppy to
serve as a plate; this idea needs a material that's stiff,
microwave-susceptive, *and* wick-y. Maybe corrugated
cardboard made from the same sort of paper. (I personally
prefer a morning-after chewy cold pizza-slice to a reheated
one.) |
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Pizza sacrilege aside, I suppose you could put a textured or grooved surface under the pizza area to allow steam to escape, as long as it was easy enough to clean. |
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This seems like it would need to be a real piece of dishware, unless you want to market a package of paper pizza plates. Might get pricey. |
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But, the Re-heatza would probably work for CROISSANTS as well. |
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//Simply place the slice on a sheet of metal foil// |
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I want to believe you. But I'm scared to try it. Have you personally met with success, using the foil method [rcarty]? |
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// But I'm scared to try it. // |
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Where's your sense of adventure ? |
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(Wear goggles. They won't help, but at the inquest, people will assume you tried). |
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Hee-yeah. A smile on my face, bits of pepperoni lodged between my teeth, the outline of a pair of goggles branded into my skin, and I can die happy. |
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The "die" bit is the part that matters. |
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"(Wear goggles. They won't help, but at the inquest, people will assume you tried)." |
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Not sure about the implementation, but I like the concept of this. |
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//market a package of paper pizza plates// Exactly.
Market
them wholesale to the pizzerias. |
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Many businesses increase
their profit margins by offering you add-ons of doubtful
value, at "just a little bit extra" on the price ("fries with
that?
"). Pizzerias could buy these knowing they can unload
them
at a profit. Thus, sales do not depend on the product
actually working, at least initially. In fact, a clever
wholesaler would point out that offering these plates
would
encourage retail customers to increase the size of their
orders. |
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Has anyone tried heating up a slice on some corrugated pizza box cardboard... |
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Lean Cuisine has personal pizzas that you zap on top
of their specialty-warming box. |
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Maybe I should clarify. I often get a large pizza that I can't eat in one sitting. It goes in the fridge, and I can chip away at it for days. Now for the afficionado, the right way to eat leftover pizza is to put it back into the oven and bake it again for about 15 minutes. But for some people, pizza is like crack cocaine and they can't wait that long. Hence, such maladies as pizza palate. Usually the delivery/restaurant kind is decent quality pizza, usually a bit better than the boxed variety. |
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I think the link shows what you are looking for. Enjoy! (and save when you order 12 or more!) |
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