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COMMENTS
Mel D.
May 29, 2024
Hi MS! I’ve been making a pretty decent clam chowder recipe for many years. Now that I’m an empty nester, I always have leftovers that can’t be consumed in a reasonable food-safe time frame. The last time I portioned the leftovers and froze them, the potatoes were a bizarre texture after I thawed and reheated the soup. I can always halve the recipe, but I like pulling meals out of the freezer when I don’t have time to cook. Is there an solution to this problem?
Kathleen W.
February 6, 2025
I am interested in making the Pakistani style chicken biryani and was wondering if it could be made a day ahead of time, left in the pot refrigerated & then rewarmed in the oven the next day.
Elizabeth MindreauMilk Street Staff
February 6, 2025
Hello Kathleen –
We have not tried making chicken biryani a day ahead, but we think it should work just fine. In fact, it might even taste better because the flavors will have more time to bloom and mingle. Reheat the biryani – covered (to retain moisture) and with gentle heat – until heated all the way through.
