If I make a frozen meal and then save the leftovers in the refrigerator, is it OK to reheat it the next day in the microwave? Since it's already been frozen (or freeze dried, whatever they do), it seems like it may not be the best thing to do.
And I realize this is hardly "cooking", but I figure it loosely fits under the site's umbrella.
If you mean like a potpie or a TV dinner? Yes you're fine, go for it.
If you're really worried about it here is the rule. (been a few years since I took serveSafe)
When reheating foods you want the internal temperature to reach 165 degrees F. (74C) for 15 seconds. In practice (at home NOT at the restaurant) just get it nice and hot.
Note: Homemade foods generally need to be carefully reheated but not frozen dinners etc. They cook them pretty good at the factory.
I have a food truck and would like to cook as many things as possible to avoid buying canned food and work with as many fresh products as possible. It is too difficult to do it on a daily basis so I wanted to be able to spend one full day seasoning and cooking a few recipes, enough for a couple of weeks and freeze it in portions. My concern is if frozen, will the taste of the food be altered after thawing and reheating to serve? Here are few examples of what I would like to freeze, thaw and reheat: - ratatouille (stewed and seasoned vegetables) - seasoned and de-boned roasted chicken - black
Possible Duplicate: How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It was smoked to rare and I do not want to heat past medium rare.
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
What happens inside mushrooms when you reheat them? Is it always unsafe to reheat them or is there something you can do to safely reheat them?
I baked my turkey, cut it off ahead of time, and froze it. When I reheat, should I have it thawed and reheat in slow oven with chicken broth and the drippings from the turkey, or should I reheat in hot oven? It seemed a little dry. When you reheat, does the turkey get more tender or does it get tough?
Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own toppings, or sometimes we have frozen pizza.
Is there any kind of greaseproof paper that is 100% wood pulp? I do not like using plastic as the first wrapping when preparing iced cakes to be frozen. Is there freezer paper that's just paper, no wax or plastic?
Can I just put a stack in the freezer, with some paper between each? Do I need to make any changes to my ingredients (Milk, Flour, Butter, Sugar, Salt, Eggs) for efficient storage? When I reheat them in the pan, will they regain the same texture?
I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out one chunk at a time and thawing in the fridge. Sushi grade steaks do not need to be cooked, since they are kept frozen at temperatures where parasites cannot survive so there is no concern of the meats contaminating anything. Once thawed, how long do I have to keep them in the fridge until they pose a health risk? Since this might depend on the type of fish, I will leave the question open