Quick Questions on reheating

ifonlyitwaseasier

ok, use the machine on HIGH setting, cook for 2 mins, stir, cook for another 2 mins stir again and taste. if hot enough enjoy! if not another minute in the mw

hth

OxJak

Worked brilliantly, thank you! (And in case Mrs OxJak is reading this, the soup was delicious too!)

halight

Nothing like homemade soup

Moneybubbles

glad you enjoyed your soup - yummy!! sounds nice for a cold day like today

oystercatcher

Not sure if this is the right thread......

Yesteday I was lazy I bought a chilled 'supposedly' cooked chicken in Mr M's . I I took off the legs to have for lunch yesterday and the inner meat looked a bit pink and uncooked ...... I ate the meat that looked OK and gave the pink bits to the dogs.

So now I have most of a cold 'mostly cooked' chicken in the fridge.
Bearing in mind I have been vegetarian most of my life and have never cooked a whole chicken before !! How can I reheat it and cook it without making it too dry and frazzled?

I was hoping to cook jacket spuds tonight , would an hour on no 6 be too long if I put them all in together ? Should I use foil ?

Sorry for being a numpty.

Oystercatcher

Penelope_Penguin

How come I hadn't noticed this thread before :rotfl:

oystercatcher wrote: »

Not sure if this is the right thread......

Yesteday I was lazy I bought a chilled 'supposedly' cooked chicken in Mr M's . I I took off the legs to have for lunch yesterday and the inner meat looked a bit pink and uncooked ...... I ate the meat that looked OK and gave the pink bits to the dogs.

So now I have most of a cold 'mostly cooked' chicken in the fridge.
Bearing in mind I have been vegetarian most of my life and have never cooked a whole chicken before !! How can I reheat it and cook it without making it too dry and frazzled?

I was hoping to cook jacket spuds tonight , would an hour on no 6 be too long if I put them all in together ? Should I use foil ?

Sorry for being a numpty.

Oystercatcher

I'd cover the chicken in a sauce or gravy (even water will do) and then cover the dish and warm it through. Make sure the chicken is piping hot before serving and you should be fine

Penny. x

oystercatcher

Thanks, didn't get an answer quick enough so I wrapped it in foil and it had nearly an hour in with the jacket spuds before DH realised what I'd done and rescued it before it dried to a frazzel........ it was fine

DH says "It was a bit dry" (looking over my shoulder) ...It WAS fine!!!

Oystercatcher

nesssie1702

squeaky wrote: »

You can reheat most foods after freezing, or cool storage, with the basic rule being to ensure that the food is piping hot throughout - which means a minimum temperature of 72°C everywhere.

There's a difference in legal temperature requirements between England & Wales and Scotland. In Scotland, if food is being reheated in a food premises, it has to be to a temperature of 82 ºC or above, unless the business can demonstrate that this high temp is detrimental to the food.

Wee_Bargain_Hunter

I'm planning on making double meals with the intention of reheating the extra 2 days later so that we're not eating the same thing 2 days in a row.
For example yesterday I saved some stew, mash and mashed up leftover carrots/parsnips that I'll reheat tomorrow.
Today I'm cooking extra soup. Do you think this plan is ok? Any tips or threads I should be aware of? Thanks

nesssie1702

Just make sure that you're chilling the leftovers in the fridge until the next time that you reheat them. Keep the container(s) covered, so that it's not going to pick up any smells from anything else in the fridge and so that it won't become contaminated by anything dropping into it. If you find that anything has dried a bit while you're doing this, then a little drop of water can bring things back to the same consistency as before

Soup will happily keep for 48 - 72 hours in the fridge.

If you've got room in the freezer, you could always freeze the meals too?