Today's lunch reminded me of an age-old problem: the difficulty of microwaving rich sauces. I've found, again and again, that when I take any sort of food in a creamy sauce and microwave it, the sauce breaks and I wind up with a puddle of butter in the bottom of the plate. It's still edible, but definitely not as good.
Is this inevitable? Are there tweaks that make it more possible to nuke a cream sauce? Does it work better if you reheat it more conventionally? Given how often this happens (I am dangerously fond of cream sauces), it would be lovely if I could make the leftovers work a bit better...
