PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Quick Questions on reheating

Options
1212224262733

Comments

  • bossymoo
    bossymoo Posts: 6,924 Forumite
    1,000 Posts Combo Breaker
    Suspect it would be a messy affair, with bubbling over etc. can they be cooked at home and reheated at work?
    Bossymoo

    Away with the fairies :beer:
  • Instructions say "Do not re-heat".
  • .Johanna.
    .Johanna. Posts: 98 Forumite
    Prepare it at home and put it in a flask to take to work.
  • 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
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    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
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • 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
    This is WAY more fun than monopoly.
  • Linda32
    Linda32 Posts: 4,385 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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. :o

    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
    sKiTz-0 Posts: 943 Forumite
    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
    This is WAY more fun than monopoly.
  • 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.
  • 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!
This discussion has been closed.
Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 350.9K Banking & Borrowing
  • 253.1K Reduce Debt & Boost Income
  • 453.5K Spending & Discounts
  • 243.9K Work, Benefits & Business
  • 598.8K Mortgages, Homes & Bills
  • 176.9K Life & Family
  • 257.2K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16.1K Discuss & Feedback
  • 37.6K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.