Quick Questions on reheating

daisiegg

I will probably find myself eating my words one day but I can be quite careless with chicken and I've always been absolutely fine. I have been known to leave chicken curry out on the side for over 12 hours before putting it into the fridge/freezer and am always absolutely fine when I eat it again

As to the the last question, I think the main reason not to put something hot straight into the freezer is that it will warm up the freezer, potentially start to melt the things it is near, and make the freezer work harder to maintain its temperature. I let things cool on the side in the container that I will freeze in, and then freeze when cooled.

MadelinesMum

gildius wrote: »

If you cook chicken and want to freeze some, what should you do? One of my housemates says put it straight into Tupperware and in the freezer. Someone else says let it cool down naturally on the side before you freeze it.
So you use cold water to chill it quickly, but could that be achieved by putting it straight in the freezer?

I think you're supposed to let it cool down before you put it in the fridge / freezer as the heat from it could make the fridge warm a bit, possibly spoiling the other food in it - I could be wrong though, lol.

Alphamare

I always leave it to cool and then put in the fridge or freezer I never put hot into either! I don't think I manage quite within four hours but have not died yet :-)

stephen77

gildius wrote: »

If you cook chicken and want to freeze some, what should you do? One of my housemates says put it straight into Tupperware and in the freezer. Someone else says let it cool down naturally on the side before you freeze it.
So you use cold water to chill it quickly, but could that be achieved by putting it straight in the freezer?

Cold water will chill it quicker. Esepcailly if you change the water a few times. I dip my finger in the water and if it feels warm. I change the water for more cold water.

If your freezer is full. Putting a hot product in there will take ages to chill as no air circulation.


As above a hot ingredient going in the freezer will make it work harder. It may melt other products of ice on the shelve. Steam from the product that escape will either freezer on your tupperware lid and when taken out of the freezer will defrost on top of your food making it wet. Of if not lid on the steam will go to the ceiling in your fridge and freeze there.

stephen77

Alphamare wrote: »

I always leave it to cool and then put in the fridge or freezer I never put hot into either! I don't think I manage quite within four hours but have not died yet :-)

4 hours is a food industry guide. We have to make food suitable for the elderly, very young and infirm

tina_malteser

daisiegg wrote: »

I will probably find myself eating my words one day but I can be quite careless with chicken and I've always been absolutely fine. I have been known to leave chicken curry out on the side for over 12 hours before putting it into the fridge/freezer and am always absolutely fine when I eat it again

As to the the last question, I think the main reason not to put something hot straight into the freezer is that it will warm up the freezer, potentially start to melt the things it is near, and make the freezer work harder to maintain its temperature. I let things cool on the side in the container that I will freeze in, and then freeze when cooled.

ive reheated chicken curry b4 the nxt MORNING::rotfl: after leaving it in the microwave after a night out:beer::eek: (Back in the day)

Alphamare

stephen77 wrote: »

4 hours is a food industry guide. We have to make food suitable for the elderly, very young and infirm

There are only two of us and most recipes cater for four, mainly we remember to get the seconds cooling on the side in the fridge. If I forget them (as has happened) I have no qualms over reheating anything except chicken. In the winter maybe but otherwise if it's been forgotten it goes in the dog. Sad but I don't risk it then. Luckily it's increadibly rare that we forget and has only happened a couple times. Once was chicken. It's OH that's forgetful tho. Anyway your comment about the time just made me think about what wedo and from cooking to going into the fridge is quite often within the four hour mark. And I never even knew about the rule! :-)

zippychick

ive merged this with our reheating thread

Zip

gildius

daisiegg wrote: »

I think the main reason not to put something hot straight into the freezer is that it will warm up the freezer, potentially start to melt the things it is near, and make the freezer work harder to maintain its temperature.

Ah, that makes a lot of sense! I knew there had to be a reason not to put it straight in. Thanks everyone

shelley_crow

Hello OS lovelies.

I made a big batch of pulled pork in BBQ sauce in my slow cooker. I had way too much to eat in one go, so I froze some in portions big enough for a meal for 2.

I want to make pulled pork enchiladas tomorrow but I'm a bit unsure about how to go about reheating the pulled pork properly. I normally don't reheat pork but this pulled pork is too good to waste.

Am I right in thinking defrost it overnight in the fridge, stick in a saucepan with a bit more sauce and heat it up til it's piping hot?

Thanks!