Why does chow mein leftovers turn to gelatin after refrigeration? How do you bring it to normal consistancy?!
Answers: What can I add to it after refrigeration so its not so like a gelatin sauce?
The gelatenous mass you're describing most likely comes from cornstarch mixed with some of the fat of the dish. Reheating should take care of this. i wouldn't add anything to the mixture or you most likely with change the flavor.
its probably the cornstarh. Once its heated up , if its still too thick, add a little water ot chicken broth.
B/c the sauce is made with both chicken stock, that contains gelatin (which "gels" like Jell-O upon refrigeration) and well as some type of thickener (flour or cornstarch), which also thickens upon refrigeration.
Just heat the chow mein up (stove top or m/w oven) and the sauce will be liquid again.
Just reheat it in the microwave.
Mess it around once or twice.
Then microwave again
and it'll be just like the ngiht before.
Add just a teaspoon of water to the bottom of the pan you use to reheat the meal in, reheat slowly so the gelatin will melt into the water and not burn
It's because the cornstarch they when cooking the food. Just reheat in the microwave till hot, it'll be fine.
By heating them =)