Reheating leftovers - I'm scared!

monster30

I got a lovely little slow cooker for xmas and I'm planning my first lamb stew thingie. I'd like to make two portions and put one portion in the fridge for the next day, but I've never really dealt with leftovers before and for obvious reasons I would like to avoid death.

So...what are the basic rules for leftovers? If I do the following, will I snuff it do you think?

1) Cook lamb stew in slow cooker.
2) Put half of lamb stew in a plastic container into the fridge (do you put it in fridge immediately or let it cool down?!)
3) Next day, take out the plastic container, put it in the microwave, and heat until piping hot, stirring at intervals.
4) Transfer stew to plate
5) Eat lamb stew.


Is that about right? I have a slow cooker cook book which says I should be simmering my leftovers for 30 minutes!! Surely people don't do that, they just nuke it in the microwave? But if I'm wrong please let me know.

Thanks v much for any pointers!

purpleivy

As long as the food is heated to piping hot and you avoid keeping it at the sort of temperature that will allow 'things' to breed, you are fine. I can't remember the exact temperature, but I'm sure it would be easy to google....

http://www.direct.gov.uk/en/HealthAndWellBeing/HealthyLiving/DG_4002927

this one is simple to understand, will see if I can find something better...

this is designed for the catering industry, but gives precise temperatures. I have a meat probe that I use for taking food temperatures...e.g. when I warm milk to make yoghurt, when heating the oven to prove bread, as well as cooking stuff.

http://www.powys.gov.uk/uploads/media/food_temperature_control_monitoring.pdf

stilernin

monster30 wrote: »

I got a lovely little slow cooker for xmas and I'm planning my first lamb stew thingie. I'd like to make two portions and put one portion in the fridge for the next day, but I've never really dealt with leftovers before



and for obvious reasons I would like to avoid death.

So...what are the basic rules for leftovers? If I do the following, will I snuff it do you think?

1) Cook lamb stew in slow cooker.
2) Put half of lamb stew in a plastic container into the fridge (do you put it in fridge immediately or let it cool down?!)
3) Next day, take out the plastic container, put it in the microwave, and heat until piping hot, stirring at intervals.
4) Transfer stew to plate
5) Eat lamb stew.


Is that about right? I have a slow cooker cook book which says I should be simmering my leftovers for 30 minutes!! Surely people don't do that, they just nuke it in the microwave? But if I'm wrong please let me know.

Thanks v much for any pointers!

You must let your food become cold before you put it in the fridge or else you will raise the temp of the inside of your fridge. Not good for the food already in there or the leccy bill. If you are in a hurry, put the plastic container in a bowl of cold water. Add ice the the cold water if you are in a real hurry.

When you reheat it, make sure it is really hot right the way through. Stirring it will avoid cold spots if you microwave it.

belfastgirl23

Our belief is that almost everything tastes better on the second day

But agree with the others, let it cool properly before you put it in the fridge.

Discodee

The main rule with meat is, if possible dont reheat it more than once. Dont put it in the fridge until it is cold and as the person above said ensure it is piping hot.
personally I wont store, and especially heat, anything in plastic bowls. Plastic contains chemicals which is gradually released into the food, and when you heat it, that process speeds up. i'd stor eit in a ceramic or glass bowl personally.

I make a chicken/beef roast etc on a sunday and then make a curry with it the following day. I often cook a spag bol, and reheat some the next day. You'd be extremely unfortunate to die by the way but it is sensible to ensure you do it properly.
My turkey, I made turkey curry one day, sweet and sour turkey another lmao. Just make sure it is piping hot throughout.
Good luck. save some for me!

Pink.

Hi monster30,

When food is warm it is the optimum time for bacteria to multiply so any leftovers need to be cooled as quickly as possible and then once cold, kept refridgerated until you are ready to use it. When you want to reheat it, you need to ensure that it's piping hot.

If you ever need reassurance about this kind of thing the Food Standards Agency Website has lots of information.

So from what you have posted it looks like you have got it right...enjoy your lamb!

Pink

monster30

Wow, thanks so much for the quick replies! That's good to hear that I've got the basics right I think, and most of it makes sense. I did find this page though http://seattlepi.nwsource.com/health/299126_healthrail11.html which says you should put leftovers straight in the fridge:

"According to the Food and Drug Administration, leftover food (particularly meat) should be refrigerated immediately after serving, and certainly within two hours of cooking."


Now, that's a US site, although I guess it should be the same as here! I understand the thing about not wanting to raise the temperature in the fridge and so potentially spoil the food already in there, but from my lamb stew's point of view is not better for it to be refrigerated immediately?


Edit: Just found the link to the actual statement on the FDA site: http://www.cfsan.fda.gov/~dms/qa-fdb6.html

Pink.

Hi monster,

It's very important to cool food that you are planning to refridgerate before putting it into the fridge. If you add hot food to the fridge it will affect the temperature in the fridge and other food stored could be adversely affected.

It is also important to cool the food as quickly as possible...I do this by placing the food in a different covered container rather than leaving it in the (still warm) pan, and then at this time of year leaving it on the kitchen windowsill until it's cold.

Pink

belfastgirl23

BTW I also try to make sure that I only reheat the portion of food that I'm going to be eating for that meal. This is important for us because I usually batch cook something on a sunday (while the oven is heating up to make pizza) to eat on Monday and Tuesday night. I've also found with soup etc that if you reheat the whole thing by the third reheat it smells off.

lil_me

I have met a few Americans who put the food warm in the fridge, they do seem to have huge fridges with big fans in over there which maybe accept the warm food without effecting the quality too much.

I always put the food into the sealed container in a cold place (my kitchens VERY cold) then in the fridge once cooled down.

monster30

Thanks v much for all the advice - I am pleased to report that I am currently full of lamb stew, and my little tub of leftovers has been left out to cool for a while before I put it in the fridge. So that's hopefully me not dead.

Just one final question - when I eat the leftovers tomorrow, is it OK (if a bit slobbish) to eat them straight from the tupperware thingie, or should I put them on a plate? I'm not clear on the safety issues on that, I would think if the bugs get killed when I nuke it in the microwave it wouldn't make much difference transferring it, but don't want to take risks. Any ideas?