"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-22-2006, 10:22 AM   #1
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Reheating Tamales?

Will the tamales dry out when reheating? Is there a special way to reheat them?

texasgirl is offline   Reply With Quote
Old 01-22-2006, 10:48 AM   #2
Senior Cook
 
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
may be try a steamer?
__________________
Guts/AKA/Kim
Guts is offline   Reply With Quote
Old 01-22-2006, 11:14 AM   #3
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I was hoping for something that didn't include the steamer again. Mil doesn't have one and I'm taking her some that I cooked last night.
texasgirl is offline   Reply With Quote
Old 01-22-2006, 11:18 AM   #4
Senior Cook
 
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
try heating them in sauce like enchilada
__________________
Guts/AKA/Kim
Guts is offline   Reply With Quote
Old 01-22-2006, 11:40 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
The microwave's strength is reheating. Wrap the tamale in a paper towel and microwave it just until warm.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-22-2006, 11:43 AM   #6
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
With or without the husk, Andy?
texasgirl is offline   Reply With Quote
Old 01-22-2006, 11:44 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
I would just spritz the husk with some water and then microwave it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-22-2006, 11:45 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
Quote:
Originally Posted by texasgirl
With or without the husk, Andy?
What GB said...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-22-2006, 12:06 PM   #9
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Cool thanks!!!
texasgirl is offline   Reply With Quote
Old 01-22-2006, 12:29 PM   #10
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
texasgirl, dampen the papertowel (not too wet!!) and put it over the tamale in the microwave. That will do the best job of it without a steamer.
Shunka is offline   Reply With Quote
Old 01-22-2006, 12:40 PM   #11
Assistant Cook
 
Suus's Avatar
 
Join Date: Jan 2006
Location: Holland
Posts: 31
mmm, tamales, we don't get them here in Holland. Did you make them yourself Texasgirl? If so, are you willing to share your recipe?
Suus is offline   Reply With Quote
Old 01-22-2006, 01:46 PM   #12
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Suus, this is where I got the recipe. Just follow exactly, and they come out really good. Remember to keep the stock from the chicken and pork.
texasgirl is offline   Reply With Quote
Old 01-22-2006, 03:30 PM   #13
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Quote:
Originally Posted by texasgirl
Suus, this is where I got the recipe. Just follow exactly, and they come out really good. Remember to keep the stock from the chicken and pork.
And to keep checking your water when you're steaming. It's easy to forget about and you don't want all your hard work wasted.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 01-22-2006, 04:10 PM   #14
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Tip: put a penny in the water. It rattles. When the water get's low, it will change it's pitch.
texasgirl is offline   Reply With Quote
Old 02-06-2006, 03:24 PM   #15
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'm with guts -- I put a dollop of a favorite sauce (Mrs Renfrews is my current favorite brand of salsas and sauces), then nuke. It doesn't take long, and the sauce/salsa keeps it moist.
Claire is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.