Archive:Quick Questions on food safety / sell by / use by dates

Mutantk

Hi there, was wondering if some of you could offer your opinions on the following. Yesterday I made a big chilli but for one reason and another have quite a bit left over. Now the dilema is I made it yesterday lunch time, let it cool and refridgerated it then heated it ALL in the microwave for dinner - Can reheat it AGAIN for tea tonight or is it a complete NO-NO. I do have a voice in my head telling me you can't re-heat meat more than once....What do you think? Thanks.

soappie

I would reheat again - assuming it's beef. As long as it's heated properly all the way through

charliee_3

id heat it again as its beef, but id do it on the stove in a saucepan and probably simmer it for a while to be on the safe side.. i dont think microwaves get things quite as hot as the traditional method...

Bongedone

Will be fine reheating as it is beef.

SunnyGirl

I'd reheat it too as it's beef not chicken or pork.

huston_kw

I agree with all the above post, if it's beef it's fine. I do it all the time and I have never had food poisoning from it.

Not sure what meat it is as your post just says chilli, but if it's like a chilli con carne, it is lovely reheated with jackets or a topping for pizza.

Penelope_Penguin

charliee wrote: »

id heat it again as its beef, but id do it on the stove in a saucepan and probably simmer it for a while to be on the safe side.. i dont think microwaves get things quite as hot as the traditional method...

Microwaves are perfectly capable of getting things to boiling - you can't get food hotter than that (well not at atmospheric pressure, anyway )

I'd reheat it, as long as it was allowed to simmer for a few minutes.

Penny. x

charliee_3

Penelope_Penguin wrote: »

Microwaves are perfectly capable of getting things to boiling - you can't get food hotter than that (well not at atmospheric pressure, anyway )

I'd reheat it, as long as it was allowed to simmer for a few minutes.

Penny. x

i know they do get things to boiling but it doesnt seem to be the same..they lose their heat quicker... i used to take soup to work in a flask.. if i heated it up on the hob it would stay really hot till lunch, if i did it in the microwave it would be stone cold...

Penelope_Penguin

charliee wrote: »

i know they do get things to boiling but it doesnt seem to be the same..they lose their heat quicker... i used to take soup to work in a flask.. if i heated it up on the hob it would stay really hot till lunch, if i did it in the microwave it would be stone cold...

Sorry, but that still makes no sense

It was probably because you didn't heat and stir the microwave one through, so there were localised hotspots of boiling You canna' break the laws of physics

Penny. x

charliee_3

it may not make sense, but it is just my experience. i know how to cook in a microwave, i do it all the time, but i just find that even when it is boiling hot and stirred well, it still gets cold quicker.. and TBH its less hassle (and sometimes quicker) to reheat sauces, etc on the stove sometimes rather than keep having to get it out and stir it all the time anyway...