reheating a pie
11 September 2011, 05:01 PM
#1
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reheating a pie
I made a steak pie yesterday and had about half left over, I'm planning on eating it tonight, but would prefer not to poison myself.
Would 40 odd minutes at 210 degress be about right?
Would 40 odd minutes at 210 degress be about right?
11 September 2011, 05:10 PM
#2
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You're joking right?? more like 20 minutes at 180 degrees..... but we'd need to have its full specification to properly assist, e.g.
1. Crust thickness
2. Wall and base thickness
3. Steam vents built into pie external design (yes or no)
4. Type of steak
5. Weight of steak
6. Diameter & depth of pie
7. Gravy mix specification
8. Internal room temp
9. External room temp
10. Humidity
11. Cooker type
12. Fuel type (gas or electric)
13. Did you wash your hands while making it
14. How has it been stored since being made e.g. fridge or larder
15. Is it covered, and if so with a) foil b) clingfilm c) cloth
A quick answer now will help us provide you with a more robust answer.
DCI
1. Crust thickness
2. Wall and base thickness
3. Steam vents built into pie external design (yes or no)
4. Type of steak
5. Weight of steak
6. Diameter & depth of pie
7. Gravy mix specification
8. Internal room temp
9. External room temp
10. Humidity
11. Cooker type
12. Fuel type (gas or electric)
13. Did you wash your hands while making it
14. How has it been stored since being made e.g. fridge or larder
15. Is it covered, and if so with a) foil b) clingfilm c) cloth
A quick answer now will help us provide you with a more robust answer.
DCI
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11 September 2011, 06:22 PM
#8
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Location: Weston Super Mare, Somerset.
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You're joking right?? more like 20 minutes at 180 degrees..... but we'd need to have its full specification to properly assist, e.g.
1. Crust thickness
2. Wall and base thickness
3. Steam vents built into pie external design (yes or no)
4. Type of steak
5. Weight of steak
6. Diameter & depth of pie
7. Gravy mix specification
8. Internal room temp
9. External room temp
10. Humidity
11. Cooker type
12. Fuel type (gas or electric)
13. Did you wash your hands while making it
14. How has it been stored since being made e.g. fridge or larder
15. Is it covered, and if so with a) foil b) clingfilm c) cloth
A quick answer now will help us provide you with a more robust answer.
DCI
1. Crust thickness
2. Wall and base thickness
3. Steam vents built into pie external design (yes or no)
4. Type of steak
5. Weight of steak
6. Diameter & depth of pie
7. Gravy mix specification
8. Internal room temp
9. External room temp
10. Humidity
11. Cooker type
12. Fuel type (gas or electric)
13. Did you wash your hands while making it
14. How has it been stored since being made e.g. fridge or larder
15. Is it covered, and if so with a) foil b) clingfilm c) cloth
A quick answer now will help us provide you with a more robust answer.
DCI
Not forgetting the ethnic survey. Do have you a work permit and appropriate electrical certificate to allow you to turn oven on?
Oh and your DOB and whether you have a CRB check. Simples.
3 - 4 mins in microwave btw.
Or oven if you want to keep pastry in good nick.
+ red plonk
dl
11 September 2011, 06:25 PM
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11 September 2011, 06:40 PM
#15
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11 September 2011, 07:37 PM
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12 September 2011, 12:28 PM
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They say that reheating meat can cause bacteria to grow more strongly. I reckon it must depend on the interval before doing it as well, we have got away with it so far on fairly fresh food.
Les
Les
12 September 2011, 12:48 PM
#29
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Thread Starter
I made the pie and finished cooking it as the recipe stated. I was just unsure on the re-heating method for the following day as in the past when I had attempted a re-heat over 20 minutes on 180 the pie wasnt totally warmed through.
Hence my intial question.
