# Reheating Question

**URL:** <https://community.anovaculinary.com/t/reheating-question/15980>\
**Category:** Anova Precision® Cooker\
**Created:** [August 1, 2018, 5:00pm UTC](https://community.anovaculinary.com/t/reheating-question/15980 "2018-08-01T17:00:09Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![LMacmadu](https://avatars.discourse-cdn.com/v4/letter/l/7ea924/32.png) [@LMacmadu](https://community.anovaculinary.com/u/LMacmadu)\
**Post date:** [August 1, 2018, 5:00pm UTC](https://community.anovaculinary.com/t/reheating-question/15980/1 "2018-08-01T17:00:09Z")

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I batch cooked a bunch of food - chicken, steak, salmon. What’s the best way to reheat it without overcooking it?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [August 1, 2018, 10:04pm UTC](https://community.anovaculinary.com/t/reheating-question/15980/2 "2018-08-01T22:04:18Z")

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Reheat the at the same temperature you used for cooking. You’ll only need to heat it through. About the same 60 mins per inch of thickness as for cooking.