Last night i made a chicken casserole and split it into two. I had half today reheated with rice, but i felt it needed cooking a bit more. An hour ago i put the other half back in the oven for another hour with the intention of having this for dinner tomorrow. That means it will have been...

1.Cooked
2.Allowed to cool in the fridge
3.Cooked more
4.Allowed to cool in the fridge.
5.Reheated in microwave tomorrow and consumed.

Hearing all the stuff about chicken and food poisoning i decided to bin it, but it wasn't based on any real knowledge, just hearsay.

When you buy frozen chicken meals from Asda they have been cooked, frozen,defrosted and reheated and that is perfectly safe, so was i right to bin it. For years i've cooked chicken and rice at night, put it in the fridge and reheated it the next day for dinner (for work). Never had food poisoning yet.

So what are the rules for chicken and is it based on fact or hearsay.

thanks
Paul.

 

Ah i dunno, but I always do it and never had a bad *** yet

In fact I made 2 panfuls of chicken pasta tonight that I'll be eating until Sunday!

 

Do you put it in the fridge as soon as its done then reheat as you need it in the microwave?

 

i let it cool in the pan before whacking it all in seperate tupperware in the fridge, then take one to work each day or have in the evenings as I need it

 

If its been cooked from fresh let it cool down then bag it or box it in a fridge it will be ok to eat for three days!

 

I ate my last lot for nearly a week, and it had prawn in too oops!!

 

If it tastes ok,then eat it. I have got really bad guts at the moment(not to sure why)

 

Its all paranoia from genetically weak people with poor stomachs...

Do you think we whould have survived the wonders of evolution if a couple of little bacteria were going to beat us?

 

As long as the chicken is thoroughly cooked and reheated correctly, I don`t foresee a problem. I`m still here
My Conclusive Thoughts Anyway

Ant

 

Reheated chicken has never poisoned me either.

 

Never had problems with re-heated chicken, as long as it is consumed within 3 days and heated hot, thre should not be a problem.

 

Sounds like slop to me....



Why not eat fresh food instead?




Just a thought.... you are what you eat after all.

 

The human evolved without intensive farming that causes massive salmonella infestation of the carcass which is then soaked in ammonia to kill the bacteria. Well some of them.

Generally the practice of cooking chicken and reheating it is not so great. Supermarket stuff has been treated to prevent bacterial growth.

So generally, as UB says, why not eat fresh food.

If you want a decent chicken that has not been tampered with too much have a fresh kosher or halal chicken.

 

If in doubt...nuke it...as in re-cook it, i.e. get it up to a temeprature where it should kill back any excess bacteria.

Still, forget chicken...have a nice pork sarnie instead....ones in my local greasy spoon have probably been reahested 2 or 3 times, and I'm still standing

 

I've always been told that it's fine to re-heat chicken ONCE after it has already been cooked. I make chicken soup and then freeze it so that I can re-heat it when I want. It'll be fine as long as it has been refridgerated/frozen after cooking, and, it is piping hot when you re-heat it.

 

In the winter months I used to make big pans of hot pot using the frozen and defrosted remains of what ever chinese/indian/thai take-aways (there's a right mix of meat in there too) we'd had over the previous summer, then portion up and freeze that for re-heating to suit, none of my family are dead yet
Some of us are carrying a bit more weight than we should be though, thanks to all the ghee in the curries, but that's a whole other story

I never re-heat with the microwave though, partly because I don't trust them, but mainly because I don't like the way microwaved food tastes



When you come out to Asia and see what the locals do with pork and chicken it does make you realise how over-cautious we westerners can be about our food

 

think about what happens to a xmas turkey.....it sits around for days defrosting, then put in the garage/shed as its too big for the fridge, then its cooked but probably not cooked enough then its stuck back in the garage/shed again and ripped apart to go back in the oven in stews and caseroles etc countless times. and dont forget that someone always leaves it in a warm kitchen overnight. this goes on for days

 

Hey Sara, that's exactly what's been going on at my parent's for years

Blimey SS is my mother

 

My take is that if you heat meat and let it cool (where no flies can **** on it etc) and then heat it again, it's not like some magic chemical reaction takes places where the meat turns into death food.
So, heat cool and reheat and as long as it was cooked properly in the first place and cooled in the right "environment" then bring it on!

 

Thats it cool and re heat ONCE only

 

I think it depends as much as anything on how long it has been unfrozen before you re-freeze it. The longer it is then the more chance bacteria has to form in the food. I have had re-frozen food quite often with no bad effects-yet!

Les

 

Contrary to popular belief some of the worse things to re-heat are Rice (particularly from take-away as they've already been cooked/chilled/cooked) and pasta.

The bacteria that grows on these is particularly nasty.

You also need to watch out for keeping some fish (mainly Tuna & Swordfish) at room temperature as heat-resistant spores will grow which can not be killed - although the effects of these are short lived.

 

Straight down the pan, I presume.

 

both ends if you are unlucky

 

It isn't actually a bacteria that grows on rice, it's a heat resistant toxin that forms as the rice decays after being cooked

 

Chickens dont have reheat, only aeroplanes have it.

 

I have rice about 3 days a week at work ,always reheated.

 

Here's some snippets from a document I put together a few months back:

So long as you keep to this, you can never go wrong so long as its not cross contaminated

J

 

Toxins left by bacteria