# Meat texture when reheating

**URL:** <https://community.anovaculinary.com/t/meat-texture-when-reheating/3767>\
**Category:** Anova Precision® Cooker\
**Created:** [December 29, 2016, 2:44am UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767 "2016-12-29T02:44:46Z")\
**Posts on this page:** 4\
**Page:** 1

<div class="post-metadata">

**Author:** ![lodixcblue](https://avatars.discourse-cdn.com/v4/letter/l/8baadc/32.png) [@lodixcblue](https://community.anovaculinary.com/u/lodixcblue)\
**Post date:** [December 29, 2016, 2:44am UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767/1 "2016-12-29T02:44:46Z")

</div>

I recently made some chicken with my Anova for the first time. When I went to reheat the chicken in the microwave, the texture was rather gummy.

- Is this something that happened because of the microwaving?
- What would be a better way of quickly reheating?

---

<div class="post-metadata">

**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 29, 2016, 2:59am UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767/2 "2016-12-29T02:59:21Z")

</div>

Most likely it cooked past the initial cook temp, resulting in the rubbery texture. The best way to reheat is in the sous vide itself at the same temp you cooked it at, but not necessarily the quickest.

---

<div class="post-metadata">

**Author:** ![lodixcblue](https://avatars.discourse-cdn.com/v4/letter/l/8baadc/32.png) [@lodixcblue](https://community.anovaculinary.com/u/lodixcblue)\
**Post date:** [December 29, 2016, 5:32am UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767/3 "2016-12-29T05:32:59Z")

</div>

Oh that probably makes sense. I did read that if you cook it at a lower temp + longer time it could have big changes on texture.

---

<div class="post-metadata">

**Author:** ![ChefNicole](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/chefnicole/32/100_2.png) [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)\
**Post date:** [December 29, 2016, 5:12pm UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767/4 "2016-12-29T17:12:26Z")

</div>

@colewagoner for the win! Where sous vide cooks food from the outside-in, microwaving cooks it from the inside-out and definitely changes the texture. Reheating it to initial temp via another dip in the Anova bath would certainly preserve the texture better. If you don’t mind sacrificing the texture a _little bit_, I would consider reheating pieces either on the stovetop or in a toaster or regular oven, wrapped in foil for the oven options.