I just started pureed food today. I started with a scrambled egg. It was very cold by the time I finished. Is there a way to keep food warm with out microwaving it between each bite?

As soon as I was able I graduated to Soups and chili. I found a special glass cup with a vented plastic like lid that I use to heat these in the microwave. This eliminates the splatter and having to clean the microwave all the time.

Unfortunately for those things that can't be cooked for very long (like eggs), they always seem to be cold before the 20 minutes is up.

Once you graduate to more substantial options (chicken, steak, fish etc...) they tend to stay warm longer as long as they're cooked in the oven or on the stove. I find that anything I heat in the microwave cools down exponentially faster than things heated via other means.

Heat your plate in the microwave or oven. Stoneware plates hold the heat. I feel this really helps.

Edited August 19, 201411 yr by iloveingvar