Regenerate

Refers to the process of returning a previously cooked food to its optimum temperature, texture and flavor, using controlled heating techniques, at temperatures between 60ºC and 120ºC, such as oven, bain-marie, steam or microwave. Regeneration is commonly used in the foodservice industry, to heat a cooked food for transfer to the dining room and in bulk food preparation, to ensure the quality and freshness of the food before serving. Especially when cooked in advance, e.g. by sous-vide cooking, or kept cold or frozen.