Has anyone had success with reheating frozen, previously cooked, boneless chicken breasts? If so, what parameters do you use-assuming they are 1" thick or less? Thanks.
Z, consistent successes too frequent to count.
From frozen in circulating water a degree or two below their previous cooking temperature for 1 3/4 - 2 hours.
Decant, pat dry, season, and sear as usual.
Why thank you!
Z, you might find it useful to print tables 2.2 and 2.3 from Baldwin for use in planning your cooking and reheating times based on product thickness.
Once you decide on your desired degree of doneness it’s about all the information you need.