I’m trying to make an equation for how good a reheated can potentially be. So far, this is what I’ve got:
I need help creating the equation! If you’re any good at this type of stuff, can you help me out in the comments section?
Thanks!
Slice Law
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I know this isn’t a variable covered in your oh-so-precise Paint equation, but I might urge you to consider “time in skillet with drizzle of olive oil” as an alternative to “time back in oven.” Or in addition. Just sayin’. :D
This only applies to pizzas reheated in a pizza shop with a standard pizza oven, but that is certainly the next way I’ll be using to reheat my leftovers!
Ok, here is my help:
I think that the quality of the initial pizza has a NEGATIVE effect on the reheated result. The more disgusting the original pizza is, the better tasting it will be when eaten reheated or – even better – if eaten cold the next morning.
Time is tricky. I once left a pizza in an oven for more than 2 months (not voluntarily, I forgot it there, it was a small oven that we had stopped using). Well, after 2 months I sacrificed myself for a scientific experiment, and had a tiny bite. I felt like Homer Simpson. But it was still edible. Probably because the original quality of the pizza was disgusting.
So I would build an interdependency between time and quality: the most disgusting the pizza, the more time it can remain outside.
Does any of this make sense???
You’re confusing me! I think you might mean that the perceptible difference in quality is slighter when you have shitty pizza heated up after a long period of time, no? Aged mozzarella anyone?
No: what I mean is that the shittier the “0riginal” pizza, the better it will taste when reheated. And the shittier the pizza, the longer it can wait to be reheated!
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