With fine platinum wire there is very little risk of the tube cracking if care is taken to avoid formation of any lump and to reheat the whole circumference of the tube at that point.
Reheat the whole of the end of the tube nearly to the softening temperature, anneal it a little, and allow to cool a few seconds until well set.
To reheat sauce, microwave at HIGH for two minutes.
Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream.
Or reheat in top of double boiler over hot water for 15 minutes, stirring occasionally.
Reheat in the flame until the glass has run down to rather less than the original diameter of the tube, and give a final shaping by re-blowing.
Reheat again until the liquid rises to the top of the tube, then seal by means of the blowpipe flame.
Cook until smooth, then add sufficient sauce to the rice to form into balls; reheat them in a steamer, dip them in the sauce which has been kept warm and fill the crown.
Let it stand on back of range half an hour, then reheat it.
You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.
When ready to use just reheat to crisp and then serve.
The next morning reheat the quinces and let boil for two hours.
Reheat and then drain on a sieve and roll in sugar.
Press cooked spinach, chopped fine, through a purée sieve; reheatwith a little butter, salt and two or three drops of tobasco sauce.
Keep in a dry place (a tin box is suitable) and reheat in the oven before serving.
Coat the bon-bons as rapidly as possible so that it will not be necessary to reheat the chocolate before you have finished.
It is also a great mistake to reheat the cream more than once without getting it too watery and it will then dry out in a short time.
After the veal has been thus prepared, reheat it with white sauce and season it well with paprika, salt, and pepper.
Reheat them in a cupful of white sauce, season well, and then serve them in any of the ways just mentioned.
Season with salt and pepper, press through a purée strainer, reheat in butter, using as much as desired or as much as the spinach will take up.
Reheat over hot water with one hard boiled egg thinly sliced in two tablespoons heavy cream.
Reheat for just an instant, strain over the meat mixture, dust with chopped parsley, and serve at once.
Add six tablespoonfuls of grated cheese; stir in a double boiler until it is smoking hot; press through a fine sieve; reheat and send at once to the table.
Stir in the strawberries and reheat till the berries are well heated through.
Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve.
Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve.
Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings.
Mix lemon juice with Crisco and parsley; stir this among peas, reheat them, and serve at once.
Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.
Reheat it to boiling point; strain; thicken the liquor for gravy.
Put a stewed or fricasseed chicken into a serving dish, reheat the pastry and arrange on top of the chicken.
If the fruit gets below the boiling point while filling the jars, return it to the fire and reheat it.
The texture of carbon steel will be weakened by the prolonged high heat of carburizing, so that if we need a tough core, we must reheat it above its critical range, which is about 1,600°F.
After cooling from forging reheat to about 1,450°F.
Slowly reheat the cutting edge of the tool to a cherry red, 1,400°F.
Reheat as often as is necessary to finish forging the tool to shape.
After forging, reheat the steel to about 1,450° and cool slowly so as to remove forging strains.
Reheat the tool for further forging directly the steel begins to stiffen under the hammer.
Reheat slowly to a dark red for hardening and quench in warm water.
Reheat as often as necessary to forge at the proper heat.
Reheat with six or eight boiled potatoes sliced thin or cut into dice.
Parboil and chop three small onions, fry in butter, and reheat the beans with the onions.
Boil until tender, drain, rinse in hot water, press out the liquid, andreheat in a Cream Sauce.
Reheat until it thickens, and serve with cream and sugar.
When ready to serve, peel and chop very fine, and reheat in hot butter, seasoning with salt, black pepper, and cream.
In the morning, add a cupful of boiling water or milk, stir occasionally, reheat thoroughly, and serve.
When it has jellied, measure the jelly, and reheat with an equal amount of cream.
Reheat in one and one-half cups of sauce (cream) and serve in patty shells.
Eggs left till cold will reheat to the same degree as at first.
For instance, an egg boiled three minutes and left till cold will reheat in the same time and not be harder.
Drain, and then reheat it in a white sauce made of the butter, flour, and milk.
Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
Reheat until the boiling temperature is reached, then pour into sterilized jars.
To make the broth more clear, add the shell and white of an egg, thenreheat slowly, stirring all the time until hot.
When done, rub through a colander, add milk or water to make of proper consistency, season with salt and cream, reheat and serve.
When as much of the gruel as possible has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving.
Return to the kettle, reheat nearly to boiling, and serve at once.
Rub the nuts through a colander, add salt and sufficient milk and cream to make a soup of the proper consistency, reheat and serve.
Add rich milk or water to make of the proper consistency, and salt to season; reheat and serve.
If desirable to serve it warm, reheat before adding the lemon juice.
Add salt, and milk to make of the proper consistency, season with cream, reheat and serve.
If you are perfectly sure that the can is tight, do not open to refill, as you will be unable to make it quite as tight again, unless you reheat the fruit, in which case you would be liable to have the same thing occur again.
In winter, stock may be kept several days, if care is thus taken to reheat it.
Reheat slowly to boiling and can the same as fruit.
Add to the juice about four pounds of best granulated sugar, reheat to boiling, skim carefully, and can the same as fruit.
Season with salt, reheat to boiling, and thicken the whole with four table spoonfuls of browned flour, rubbed to a cream in a little cold water.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "reheat" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: chafe; cook; fire; foment; heat; steam; warm
