Fresh mozz and tomato question

[Jersey Pie Boy]

Interesting postscript to the slices leftover from this Marcello's pie.

I may have done something amiss in the reheating because the results fell short of expectations. First, and I saw this coming, my usual method of pan reheating to both refresh the slice and add a little crispness, was not going to work very well..and it didn't. What I usually do is a very brief microwave reheat to take the chill off, then pan toast in a dry skillet. My concern, even as we had the slices packed for home, was that with as much char as was already there, pan-toasting would take it quickly to the next step, burned. I made my wife's  slice first, being careful with the heat. Nope, too black..so it became not my wife's slice..I burned it, I ate it. For her slice, I used even less pan time..slice was okay, not warm enough to really melt the cheese. By the time aI did the clam slices I just skipped the pan entirely, reheated in microwave with predictable less-than-great results. Ah well. Also, and this happened with all the slices, pan toasted or not, the rim did not refresh well at all. Instead, mainly tough. It was not an airy rim at all to begin with , so I guess that was a factor. Guess we should have finished the pie at the restaurant

[quietdesperation]

ignoring the char problem, I think I think I read somewhere that oil in the dough helps with re-heats. maybe they don't use oil?

[Jersey Pie Boy]

Pretty sure there was oil..tasted it more in the reheat than the restaurant...I think it helped it burn faster

[invertedisdead]

It's always a challenge to reheat slices that are already on the line. I think a toaster oven on the wire rack might be the best route for that one. Convection heat instead of conduction.

[Jersey Pie Boy]

I think that would have worked for sure.  I always forget we even have one because it's not great., But on a trip to Portland, we used a Breville TO (Mitch speaks highly of his) at an Airbnb to reheat a couple of Scholl's slices for lunch...they tasted just as good as the night we ordered the pie with Norm  and his wife.

[Glutenboy]

Here's a slice reheating tip that's sure to catch some flack, but I tried it on a whim and found it works very well if I do it right.  The key to success here is a fully preheated stone, bricks, or whatever.  Take your 2-day-old, past-its-prime slice and do the following:

1) Turn it bottom-up and pass it under running water in the sink.  Don't linger, but get it fairly wet.

2) Set it on a paper towel.

3) This part is up to you.  I find that after a day or two, there's a flavor deficit.  I grate a bit of pecorino over the slice and/or even sprinkle some salt.  Then I drizzle a little evoo on it.

4) Throw it on the hot deck.  My oven gets hot; so the water creates a sizzle.  It won't be soggy when you're done.  That little bit of steam revitalizes the slice the same way it can a piece of stale bread.  Keep it in until the cheese is bubbling and the oil has been fully incorporated into the proceedings.  The water also lets you leave it in those extra seconds without incinerating the slice.

5)  If the oven's hot and it's the right slice, you'll get a nice crisp-but-not-tough slice in the end.

[Jersey Pie Boy]

Thanks GB.  That sounds pretty cool to try