Crack the Lid Before You Seal the Box

Steam is what ruins crispy fried food in a lunch box, so the move is letting it escape before you snap the lid shut.

When you pack hot fried chicken or egg rolls into an airtight box, they keep releasing steam. That steam hits the lid, condenses, and rains back down on the food. A few minutes later you’ve got a sad, damp crust instead of that crackle.

So the trick is managing moisture, not just sealing it away. Let the food rest on a wire rack for five or ten minutes before packing so the excess steam escapes. When you do pack it, leave the lid cracked until the food stops visibly steaming, then close it up.

A paper towel in the box does a lot of work too — it soaks up condensation and keeps the food from sitting in its own juice. If you’re feeling fancy, lay a chopstick or fork under the food so air can get underneath. And keep dipping sauces in their own little container rather than poured on top. Moisture is moisture.

Your lunch deserves better than a steamed egg roll.