How is Repast different from other keto meal planners?

Repast treats your carb cap as a strict mathematical constraint rather than a warning after the fact. Across 16,933 simulated days the carb overage is 0g. Furthermore, all data remains strictly on your iPhone with no account, server, or analytics.

What happens if my dietary constraints cannot be met?

Repast refuses rather than fudges. If your constraints cannot be satisfied (such as 15-minute meals, pescatarian, and no eggs), the app names the exact bottleneck rule and calculates how much loosening it unlocks instead of quietly breaking your rules.

Does Repast require an account or internet connection?

No. Repast operates entirely on your device. There is no account sign-up, no backend server, and no analytics tracking. Your weight, meals, and measurements stay on your iPhone.

How does the shopping list handle leftovers?

The shopping list counts whole cooks rather than individual sittings. Cooking a four-serving recipe eaten twice is counted as one cook session, cutting redundant grocery purchasing.

Culinary Science·4 min read·September 2026

Keto Meal Storage & Reheating Science: Emulsion Stability & Safe Batch Prep

How high-fat sauces separate during refrigeration and the physical chemistry of reheating.

Nothing ruins the appeal of weekly meal prep faster than opening a container on Thursday to find a puddle of separated yellow grease surrounding rubbery chicken breast. Cooking with high-fat, low-carbohydrate ingredients requires a working knowledge of food physical chemistry.

1. The Physics of Emulsion Breakage

High-fat sauces — such as garlic butter pans, Alfredo creams, and Hollandaise reductions — are colloidal emulsions of lipid droplets suspended in aqueous liquid, stabilized by dairy proteins and phospholipids. When stored below 4°C, fats crystallize.

If blasted with 100% microwave power, the water phase reaches boiling temperature (100°C) while the fat crystals rapidly melt, causing the emulsion to collapse completely into a separated, unpalatable oil slick.

Full-power microwave reheating instantly boils the aqueous phase of cream sauces, collapsing the emulsion into an unrecoverable oil puddle.

2. The 50% Power Pulse & Water-Splash Re-emulsification

To reheat high-fat meals while preserving velvety mouthfeel, apply gentle, staggered thermal energy. Set your microwave to 50% power in 60-second intervals, allowing heat to conduct evenly across the meal.

For stovetop skillet reheating, add exactly one tablespoon (15ml) of water or bone broth to the cold pan. As the liquid warms, vigorously whisk or swirl with a silicone spatula to re-emulsify the fat droplets into a glossy sauce before adding your protein.

3. Cooling Curves & Borosilicate Glass Storage

Cooked proteins and rich gravies must transition through the food safety danger zone (60°C down to 4°C) within two hours to prevent microbial spore germination. Portion meals directly into borosilicate glass containers with silicone hermetic snap seals.

Unlike plastic containers, glass is non-porous, does not absorb hydrophobic fat molecules or odors, and allows direct transition from refrigerator to oven or microwave without leaching endocrine-disrupting microplastics.

KEY TAKEAWAY

Reheat high-fat meals gently at 50% power with a splash of moisture, store exclusively in sealed glass, and master emulsion chemistry.

CULINARY INTEGRITY

Make batch prep taste freshly cooked on Day 4.

Repast pairs recipes that store and reheat with pristine texture, keeping your batch cooks delicious throughout the entire week.

Master weekly batch prep on iPhone