farmer1

How long should I put it in at 200C?

Cheers

Ian

ProperCharlie

personally i would bung it in a frying pan and heat it over a medium hob for a few minutes. 200 is too hot for re-heating. buy a microwave.

farmer1

Got a microwave but me parents always put the meat into the oven normaly.

I have turned it down to 150C and I will boil myself some fresh rice.

Jay m A

iTrader: (2)

If meat is chilled then pop it in the microwave for 4 mins, stirring it halfway

farmer1

all done absolutely gorgeous. And its nice and piping hot.

mj

is it just me, or does indian takeaway always taste better when its been reheated?

farmer1

no it's because the meat sits in the sauce longer and absorbs the flavour.

scunnered

iTrader: (1)

Ah, a subject I'm all too familiar with.
My favourite breakfast at the weekend, is a curry purchased on the way home from the pub the night before.
I put it in the fridge when I get home. In the morning I put the oven on at around 180ºC. I put the curry (still unopened) in for about 20 minutes. I usually get nan bread as well, that goes in for about 5 minutes (sprinkled with water first to stop it from going too crispy).
If you've never had a curry for breakfast after a night on the booze, you don't know what you're missing.

Audi-Boy

And the warm, undrank cans of beer.

Andy W

Do NOT reheat Rice, It tends to harbour a nasty bug that will make you unwell for a fair few days--

"The symptoms of B. cereus diarrheal type food poisoning mimic those of Clostridium perfringens food poisoning. The onset of watery diarrhea, abdominal cramps, and pain occurs 6-15 hours after consumption of contaminated food. Nausea may accompany diarrhea, but vomiting (emesis) rarely occurs. Symptoms persist for 24 hours in most instances.
The emetic type of food poisoning is characterized by nausea and vomiting within 0.5 to 6 h after consumption of contaminated foods. Occasionally, abdominal cramps and/or diarrhea may also occur. Duration of symptoms is generally less than 24 h. The symptoms of this type of food poisoning parallel those caused by Staphylococcus aureus foodborne intoxication. Some strains of B. subtilis and B. licheniformis have been isolated from lamb and chicken incriminated in food poisoning episodes. These organisms demonstrate the production of a highly heat-stable toxin which may be similar to the vomiting type toxin produced by B. cereus."

200+Bhp

Or in english if you reheat it you will not feel well

Got food poisoning once in a chinese and boy is it nasty

CrisPDuk

Tip of the day, when you don't like eating the whole of that takeaway (indian or chinese), stick the meat & sauce in an airtight container & freeze it, when you have a nice assortment of half a dozen or so, do the following:

Thoroughly thaw all containers to be used.
Coarsely chop a good 1-1.5kg of any assortment of veg & par-boil it, 2-3 days old veg is better than fresh.
fry until browned 500g of steak mince, with 1 large onion, 2-3 crushed garlic cloves & 100g of coarsely chopped mushrooms.
Transfer the veg & 1 pint of the boiled water into a very large pan & bring to the boil, add the meat, onions & mushrooms, the thawed out takeaways & 2 vegetable oxo cubes.
Add sufficient water to attain a soup like consistency & simmer for 4-6hrs
add 500ml of jack daniels or spirit of choice, simmer for a further hour.

Serve with lightly toast fresh white bread

A taste explosion is guaranteed


PS. I have successfully created this recipe on several ocassions with various combinations of the following: Lamb/Chicken Korai, Bhuna, Tikka Massala & Archer; Chili con Carne, Duck in Plum Sauce, Seszchuan Beef, Black Bean Sauce etc, etc. The combinations are limited only by your imagination

gsm1

I bought a microwave, now I burn the food in half the time. Boom Boom.

Poor Guy

i havent read the entire thread but, my friend who's chinese and her dad owns a chinese restraunt (or however you spell it) say rice can turn in the fridge, making it poisonous and can kill yas!


on to pint number 6

gareth123

TMI. I think that's illegal too.

farmer1

I always reheat rice bang it in the microwave till it gets pipping hot. Then bang it in for a little bit longer.

Touch wood havent had a problem yet.

Whens a bit of bacteria ever hurt anyone...

imlach

Unfortunately, it's not a bacteria, it's a toxin. Heat does not kill it. It's pretty nasty. Reheating it after a few hours is probably ok, but the next day or the day after is defintely a no-no.

Remember, rice is often pre-boiled in the Chinese takeaway as well, and just heated through (especially if egg-fried rice). So, the toxin is already taking hold in the cooling rice as soon as you've finished eating....

gsm1

You can read about the toxins in rice here, as well as other foods:

http://tinyurl.com/yr7nh

Going by this information ready-made rice from the supermarket should be full of toxins.

OllyK

Hmm - remember though that Fried Rice is made from cold left over rice for best results. The Chinese have been doing this for centuries and they seem to be doing OK!

farmer1

I always assumed it was a bacteria And seeing as I always re heat egg fried...

So can you develop a immunity to a toxin?

OllyK

The key here is that the toxin is produced by bacteria. In the case of rice, the bacteria is not always killed off by boiling, so you need to ensure the bacteria do not breed and create toxins once the rice is cooked. To do this you need to cool it quickly and refrigerate it after cooking.

Not sure about an immunity as such. Different people have different tolerances to the same toxin. Also toxins do not all work in the same way. Some the body can flush out after a period of time, others like lead, the body can't so it has a cumulative affect. Also look at things like bee stings, some people are hardly affected, others can go in to anaphalactic shock with them.

eClaire

My home ec teacher always said:

If in doubt, chuck it out

OllyK

Does that apply to women as well

eClaire

Of course it does

Graz

So how about the pre cooked pilau rice you get with your supermarket/M&S curry. Why is that safe to reheat. Do the irradiate it or something to kill the toxin producing bacteria

Graz

500ml of JD What a waste, all the alcohol evaporates anyway

Think he really means 50ml

Chip

You havent heard of the plague then.

Chip.

imlach

It is cook-chilled very quickly. Therefore the bacteria don't get a chance to exist, and hence can't produce the toxin.

Your home does not have the necessary equipment to cook-chill quickly, hence if YOU cook/reheat rice, the bacteria start to multiply, and the toxin gets produced.

Remember, heat can kill the bacteria, but not the toxin. If the stuff has been cooked by you and then left in the fridge, the bacteria start to grow and produce the toxin. Reheating it will kill the bacteria, but NOT the toxin already produced. The toxin is the dangerous part.

Jye

That toxin must be really crap then, out of 25 people surveyed at work 15 'regularly' reheat their indian take-a-ways, all of them still look pretty alive to me

Orange Peel

When you buy one its probably been re heated anyway - the left overs from the night before.
I`ll re-heat a curry, no problem. But not rice.