plain jane cooking - recipes for the novice:

reheating of foods

We all cook too much food at some stage, we all have left overs sitting in the fridge. Whether you're a frugal cook, a parent or like me you just hate to see waste, most foods can be served a second time. Indeed some foods are best cooked ahead and re-heated, like stews, curries, etc,

The very first thing that has to be considered when re-heating foods is health and hygiene. Reheated foods pose a particular problem in this area, as any bacteria in the foods can multiply to very dangerous levels if not handled properly. So lets look at re-heating foods from a food hygiene point of view first and ensure we prevent any possibility of food poisoning,

Most food poisoning bacteria die at or around 65°C,

re-heating foods : stove

If using the stove to re-heat 'liquid foods' like stews, soups, sauce, etc the chances are it will have congealed and solidified in the fridge.

1. Place into a large saucepan so that it is only half full, this allows for a greater base surface area and prevent burning, and also allows room for the air and heat to circulate
2. Start re-heating on a low temperature and as it starts to turn back into a liquid gradually increase heat
3. Stir frequently as it comes to a simmer
4. Once it is simmering, cover and simmer for at least three minutes

re-heating foods : oven

Re-heating foods in the oven will take longer than most other methods as there is no direct heat.

1. Layer foods as minimally as possible so as to allow the foods to re-heat as quickly as they can
2. Place into covered containers or trays to prevent burning, and allow steam to permeate through the foods
3. If its large meats like a chunk of left over roast, place into a covered container with a liquid (stock is best) and allow it to steam
4. For sliced meats, place them in a covered container with a sauce, gravy or stock

• for pork use apple juice this will permeate into the pork and give it a nice flavour
• for lamb use mint sauce

re-heating foods : hygienically

1. Only ever re-heat foods once, so only re-heat enough food required, leave the rest in the fridge for later
2. Re-heat foods thoroughly so that it reaches a core temperature of 70°C minimum, a temperature probe is of course best but if you don't have one
   
      a) this means it is so hot it needs blowing on before eating
      b) boiling point is 100°C so if liquid foods have boiled they have been        brought up to and over the required 70°C
   
   
3. Ensure the food is thoroughly re-heated, the above temperature must go all the way through the foods
4. If re-heating liquid foods like soups, stews, etc, bring it slowly to the boil while stirring frequently, once it does boil allow it to simmer for 3 minutes while stirring to ensure the heat goes all the way through
5. Serve the food as hot as possible

re-heating foods : microwave

If using the stove to re-heat 'liquid foods' like stews, soups, sauce, etc the chances are it will have congealed and solidified in the fridge,

1. Place into oversized container to allow room for heat to circulate
2. Cover container to prevent mini explosions causing a mess or injuries
3. Re-heat in small increments, maybe a minute at a time, allow it to sit for 10 seconds before uncovering, stirring and giving it another minute
4. Stir often to evenly distribute the heat
5. The foods will still be actively heating after the microwave turns off, so allow to sit before uncovering, to prevent any mini explosions and causing injury
6. Microwaves work best on wet foods, if the foods are dry foods, foods with little sauce etc (fried rice, macaroni cheese etc) add a little liquid (water or stock) before covering and re-heating
7. If its large meats like a chunk of left over roast, place into a covered container with a liquid (stock is best) and allow it to steam
8. For sliced meats, place them in a covered container with a sauce, gravy or stock

• for pork use apple juice this will permeate into the pork and give it a nice flavour
• for lamb use mint sauce

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