A major side effect of reheating remains, experts say
Discover these advice from food safety experts.
If you have kept food in the deep freezer for a few weeks - or maybe even a few months - it might be time to give to theseLeftovers Heating and enjoy them again. But if you go from the freezer to themicrowaveThere is a common tip that is always true for food security: thaw properly.
The safest way is to put the leftovers in the refrigerator, usually for at least 24 hours per food book, according to Janilyn Hutchings, a professional certified food security and scientific food in statefoodsafety, certification and a training program for the Hospitality industry.
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You can also thaw into cold water and this method takes about 20 to 30 minutes by food book, she says. The biggest advice here is to make sure that the water remains below 41 degrees Fahrenheit all the time.
Hurry? Use the "Defrost" parameter on your microwave, she adds. Many microwaves allow you to defrost the type of food you defrost, such as meat, and you can enter the approximate weight. This is a much better option than trying to cook remnants in the microwave directly from a frozen condition.
You can also thaw cooking, but only if the food is in smaller pieces, it is therefore possible to heat quickly, says the hutches. Which includes ground or minced meat.
If you go in the other direction of getting leftovers to store and warm later, the biggest board is to get it into the refrigerator or freezer, Pronto. A common misconception is that all bacteria formed by leaving food to sit at room temperature will be killed by gel, according to Felicia Wu, Ph.D., Food Security Professor, Toxicology and Risk Assessment at the University of Michigan state. It would be a relief if it was true, but unfortunately, this is not the case.
"Many foodborne microbes can withstand freeze and pose a problem later after thawing, and it's still worse if it's not well cooked," says Wu.
In terms of microwave reheating, there is still a controversy on which you can use plastic. It's because research suggestsMany types of plastic Decomposing lightly when heated, causing leaching chemicals in your food. The biggest concern was on bisphenol A (BPA), which is why many plastics nowadays are marked as without BPA.
Nevertheless, some research indicates that even BPA-free plastics can be a risk of microwave, and that's why theThe FDA suggests Avoid using plastic in the microwave, with the exception of containers specifically labeled safely for microwave use.
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