Re-heating frozen curries

jonny2510

I've spent the past few weeks trying to get into the OS way of thinking, by doubling up on my cooking of meals with meat, and freezing half.

Over the past few weeks we've built up a collection of curries, and chillies, and now the freezer near full, so it's time to start thinking about eating everything up!

What's the best (to be read as safest) way to reheat things.

I have a microwave (with no-reheat button - it's broken), so can either reheat on full power, or on the hob.

Should I defrost (in fridge or on a plate left on surface???) first?

Also, how long do I need to re-heat for?

rachbc

i reheat in the microwave - defrost in the fridge during the day then blast on full power till its piping hot, stirring a couple of times

CCP

I usually reheat in a pan on the hob - from defrosted if I've been organised, or from frozen if not (usually not, tbh! ). I always reckon that it's probably pretty safe as long as the curry/chilli is really thoroughly heated - I bring it bubbling point and make sure it stays there for a couple of minutes, which I would imagine would kill any nasties that happen to be in there (not that there should be any if it's been cooled quickly and frozen, but better safe than sorry!).

MrsE_2

I always defrost naturally. My fridge is too cold to defrost things.

But I read the other day that is a dangerous way to defrost & you should use a microwave, fridge or cold water.

My cooker has a defrost setting on it, but I have no idea how it works, I've never used it.

babyshoes

My feeling is that as long as it gets really hot, it doesn't need to be defrosted slowly first - I just bung stuff in the micro for a few minutes, stir once it is liquid enough to do so, and keep heating until it is super hot - but not burnt!

Westywoodpecker

If I have the advanced notice that I'm using the currie from the freezer, I defrost the day before & then just microwave until it's really hot with steam actually coming from it. I ALWAYS do rice from scratch though.

foxgloves

I freeze a lot of curries. The recipe book I use says to thaw the curry, then heat a little oil in a wok, add the curry, stirfry it through till hot, then add half a tspn garam masala before serving. She says that done this way, it'll be indistinguishable from a freshly made one. It works fine. Also it's useful, as if you have anything in the veg line that needs using up, an onion, pepper, mushrooms or whatever, you can add those by bunging them in the wok before the thawed curry goes in.

jonny2510

foxgloves wrote: »

I freeze a lot of curries. The recipe book I use says to thaw the curry, then heat a little oil in a wok, add the curry, stirfry it through till hot, then add half a tspn garam masala before serving. She says that done this way, it'll be indistinguishable from a freshly made one. It works fine. Also it's useful, as if you have anything in the veg line that needs using up, an onion, pepper, mushrooms or whatever, you can add those by bunging them in the wok before the thawed curry goes in.

Really good idea bulking it up.

It'll come in really helpful, as for some strange reason I always end up eating more of the meat than I freeze :rotfl:

Thanks so much for all the replies everyone. It looks like (as everyone seems to use different methods) its more about common sense.

Defrost (in fridge, microwave or water) if there's time, and whatever happens make sure it's been piping hot for a good few minutes before serving