Quick Questions on reheating

spike7451

I've done this type of thing many times with no 'side effects'.

jennieshrew

I have some home made chilli in the freezer which I would really like to stick in the slow cooker to be ready for supper. Is it ok to do this? I'm not big on food obsessive safety but just wondered if anyone else did this and if it is ok to do.

Penelope_Penguin

jennieshrew wrote: »

I have some home made chilli in the freezer which I would really like to stick in the slow cooker to be ready for supper. Is it ok to do this? I'm not big on food obsessive safety but just wondered if anyone else did this and if it is ok to do.

You can, but if it's already cooked, and you only want to defrost, why bother to use all that electricity?

I'd leave it on the side to defrost during the day, then while you're cooking the rice (or pasta ) bring it to piping hot in a saucepan.

jennieshrew

Thanks Penelope. I guess I thought I could add some extra things like some more tins of beans and bulk it up a bit. Plus sometimes we feed our two year old earlier than we have our supper and its really nice to have a pot of hot food that we can dip into at different times. Supper time is mega stressful in our house so its nice to have a big pot ready whenever we are rather than heating it up at the time.

Very lazy though I admit!! Hee hee.

maman

Perhaps you could do as PP suggested then put it in the SC on 'warm' so that you can dip in through the evening. I presume you're talking about pre-cooked beans so they'll only need heating through. I went to a party recently where the hosts had used a SC for a help yourself chilli on the buffet. Great idea!

CupOfChai

I also do as PP suggested. For your two year old I'd take their portion and heat it separately if you are doing theirs earlier on, as I assume you would be cooking their rice separately as well anyway rather than keeping rice warm or reheating it for you. Then heat the rest of the chilli that is yours later when you want it. That's just because I didn't think it was really a good idea to reheat things more than once.

Maman's idea is good too, you will know the chilli is thoroughly heated and has got to a high enough temperature but then you can still keep it warm to dip into as well.

zippychick

Hi Jenni

I have merged this with the quick questions on reheating 5656565656565656565656565656565656565656565656666

zippychick

Sorry, cat was on the beyboard!:o:rotfl:

expat_jo

:)Hi

I hope someone can help. I am useless with things like this!

I made a Delia Smith's Creamed chicken and avacado dish last night. Cooked chicken (I used packet stuff from Sainsbury's), cream, avacados ... lovely.

We had some left over so I kept it in the fridge for lunch today. However, I am now wondering if it will be OK to eat as the chicken was cooked and cooled and cooked and cooled again. I assume it is but thought I would just check on here before I poisen myself and my 19 month old!

Also, how long should I cook it for and on what temperature (fan oven)?

Thanks in advance

lucylollipop

...but without a microwave?

Ok, technically, I do have one... But it's back at my parents house (Cambridgeshire), while I'm at my flat (Bristol). It's coming here when my parents come to visit in mid-September, but until then, I'm kinda struggling! I've always cooked more than I need and then frozen, ready to reheat for lazy meals, but not quite sure how I can do some things on my oven (all electric, no gas at all in the flat).

Things like curries and bolognese's I can do on the hob, that's fine, it's more for things like pasta bakes that I'm confused - normally I'd leave them in the plastic tub I've frozen it in, stick it in the microwave, and ping!, I'm good to go, but obviously that isn't going to work for the oven. So, a couple of questions...

Should I be defrosting things before reheating in the oven?
Roughly what temperature should I be reheating at - low and slow, or high and fast?
And am I ok to throw things in a pyrex dish to reheat - it's that or on an oven tray?

Thanks so much,

Lucy