Quick Questions on reheating

bossymoo

Suspect it would be a messy affair, with bubbling over etc. can they be cooked at home and reheated at work?

[Deleted User]

Instructions say "Do not re-heat".

.Johanna.

Prepare it at home and put it in a flask to take to work.

medusasmummy

we use the knorr ones at work. if you use boiling water and a good sized jug it takes 3 mins or so with no bubbling over, then decant in to a mug or bowl

zippychick

Bedsit_Bob wrote: »

Instructions say "Do not re-heat".

Hmm I would wonder why this is? Meat reheating too many times maybe?

ive merged this with reheating quick qs

Zip

sKiTz-0

Ok so I'm attempting my first ever pulled pork today, been meaning to do so for a while but I seem to be stuck in a rut with the same few meals over and over so I'm finally kicking myself up the backside and making a new rule that I have to try 1 new recipe every week so I can try and mix it up a little.

Anyway, loosely following shelley's recipe above (actually pretty much exactly following it - apart from I made a bit of a spice rub for the pork with salt, pepper, paprika etc. I have also put in a dash of Lea & Perrins and a glug of Jim Beam). I've got some Jack Daniels BBQ sauce to finish it off with - but what can I do with the onion and fatty water I take out after the 5 hours? I don't want to throw away good onion, and definitely don't want my Jim Beam going to waste!

Would it make a good gravy or bbq sauce somehow that I could freeze maybe and use elsewhere? Or will it be useless as it will be full of fat?

Thanks for any ideas - I hate wasting anything food wise!

sKiTz

Linda32

Hello all,

I'm cooking this for almost the first time, yes really, its been the best part of 15 years since we had beef. Which iirc usually turned out like leather suitable for old boots with me.

We do have stewing beef and I re-heat this all the time, does it make any difference?

The instruction on the packet say not to re-heat.

If I do so, I will slice and add gravy (bisto) and freeze like this. Then defrost and re-heat. Is this the correct way. My dinners are always volcanic hot so no problems with undercooking.

Thanks in advance.

sKiTz-0

Nobody have any suggestions?

Just bumping as it's almost time to take the onions/water out and this thread was slipping onto page 2

Anne_Marie_2

I'd let it cool down completely and skim off any fat (bin that). Then either freeze as is, or is there is a lot, you could reduce further by bringing back to the boil, and then simmer for a while to reduce the amount, giving a stronger flavoured stock. Freeze in smaller portions (I like doing ice cubes for this kind of thing), and use as and when to give flavour to stews/gravies.

Perhaps there is a possibility of using it as stock for soup too.

Emm-in-a-pickle

Brisket is lovely, I re-freeze it like you said (AFTER cooking) quite a lot. No problem, except trying to slice it when it`s falling apart!