How to Reheat Your Farm To Temple Meals (So They Taste Freshly Made)

You ordered fresh, chef-prepared meals so you could skip the cooking. The last thing you want is a rubbery chicken breast or a plate that's molten on the edges and cold in the middle.

Reheating is the one step that's still in your hands, and it makes all the difference. Here's how to get restaurant-quality results from your Farm To Temple meals every time, whether you've got ten minutes or ninety seconds.

The Golden Rule: Low and Slow Beats Hot and Fast

Most reheating disasters come from blasting food at full power. Proteins seize up, vegetables turn to mush, and sauces split. Gentler heat gives everything time to warm evenly while holding onto moisture.

Whatever method you use, you're aiming for an internal temperature of 165°F throughout. That's the food-safety target for reheating cooked food, and it also happens to be the point where things taste their best without drying out.

Method 1: Microwave (Fastest, most effective 2–4 Minutes)

Perfect for lunch at the office or a weeknight when you're running on empty.

1. Vent the container. Lift one corner of the lid or peel back the film so steam can escape. A sealed container builds pressure and steams your protein into submission.
2. Heat at 70–80% power. Most microwaves let you dial this down. It takes a minute longer and the texture is dramatically better.
3. Go in rounds. Heat for 90 seconds, stir or rotate, then heat in 30–45 second bursts until hot throughout.
4. Rest for one minute. Heat keeps distributing after the microwave stops. This step eliminates cold spots.

Pro tip: If your meal has a protein and a starch or vegetable side, nudge the protein toward the outside of the container. Microwaves heat the edges faster, and denser proteins need the extra energy.

Method 2: Oven (15–20 Minutes)

Worth it for anything roasted, breaded, or crisped. This is the method that makes leftovers taste like they were just plated.

1. Preheat to 325°F.
2. Transfer the meal to an oven-safe dish. Never put plastic containers in the oven.
3. Add a splash of water or broth to anything that looks dry, then cover with foil.
4. Heat for 15–20 minutes, pulling the foil off for the last 3–5 minutes if you want the top to crisp back up.

Method 3: Stovetop (Great for Bowls and Saucy Dishes)

Ideal for grain bowls, stir-fries, curries, and anything with a sauce.

1. Set a skillet over medium-low heat with a small amount of oil, water, or broth.
2. Add the meal and stir every 30 seconds or so.
3. Cover between stirs to trap steam and speed things up.
4. Total time is usually 5–8 minutes.

Method 4: Air Fryer (Crispiest Results, 5–8 Minutes)

If your meal has anything roasted, breaded, or that was crispy on day one, the air fryer brings it back better than any other method.

1. Set to 350°F.
2. Transfer food to the basket in a single layer, keeping sauces and grains out.
3. Heat 5–8 minutes, shaking the basket halfway through.

Reheating by Meal Type

• Chicken breast and lean proteins: The easiest to overcook. Use lower power, shorter bursts, and add a spoonful of water or broth before heating.
• Salmon and fish: Oven at 275°F, covered, for about 12 minutes. 
• Grain and rice bowls: Sprinkle a teaspoon of water over the grains first. It rehydrates them and prevents that hard, dried-out layer on top.
• Roasted vegetables: Air fryer or oven, uncovered. The microwave makes them soft, which is fine but not their best form.
• Soups and stews: Stovetop over medium-low, stirring occasionally.
• Anything with fresh greens or dressing: Remove them before heating and add back after.

Storage: The Step Before Reheating

Great reheating starts with good storage. Keep your meals refrigerated at 40°F or below and eat them within the window noted on the label. If you know you won't get to a meal in time, freeze it on arrival rather than at the end of the week. Thaw overnight in the fridge for the best texture, then reheat using any of the methods above.

Fresh Meals, Delivered Weekly

Farm To Temple delivers clean, chef-prepared meals made with whole ingredients to Baltimore and the surrounding area. Mix and match from a rotating weekly menu with plans ranging from 5 meals a week to 20, so your fridge is stocked with food you actually want to eat.

Browse this week's menu and pick the plan that fits your routine.