LEFTOVERS not only taste better the next day, they are also a great way to save money on lunch and eat healthier. But the way you store and reheat you
LEFTOVERS not only taste better the next day, they are also a great way to save money on lunch and eat healthier.
But the way you store and reheat your food could be promoting the growth of dangerous bacteria, putting your health at risk.
Getty – Contributor Leftovers are a great way to save money but how you reheat them could put your health at risk
Luckily, Good Housekeeping has put together a handy guide on how to store and reheat everything from meat to vegetables and even dairy.
It also reveals you should never store leftovers for more than three days – something most of us are probably guilty of.
When transferring your food from the dish you cooked it into a plastic container, make sure it’s shallow so the food can cool quickly, the report said.
And never leave it out of the fridge for more than two hours or you’re asking for bacteria to grow.
Getty – Contributor You should always make sure your food is heated all the way through to avoid food poisoning
You shouldn’t reheat food twice, so make sure you put the leftovers into individual portions you can reheat one at a time when you’re ready to eat them.
And always stir the food during the reheating process to make sure it heats through thoroughly.
The foods you need to be extra careful with
The rules for reheating food apply to all leftovers.
But there are some foods that can pose more of a risk than others.
Getty – Contributor Bacteria is rice can cause food poisoning even when it is cooked, so make sure your leftovers are piping hot
You probably already know that rice comes with a food poisoning risk if it’s not reheated properly.
But the problem is actually with the way you store it, not the way you heat it, according to the NHS.
Uncooked rice can contain the bacteria bacillus cereus and it can survive even when the rice is cooked.
And they can even multiply and produce toxins that lead to food poisoning.
Rice should be served as soon as it is cooked and, if it’s being left to chill, should be cooled as quickly as possible.
You should keep it in the fridge for no more than a day and make sure it is piping hot the whole way through when you reheat it.
Getty – Contributor Leftover chicken should be kept in the fridge for no more than three days
It goes without saying that chicken can cause some problems when you reheat it – after all, it needs to be cooked thoroughly the first time you cook it.
You should make sure the chicken is cooled to room temperature before it goes in the fridge, and it should be kept for no more than three days.
It also needs to be piping hot the whole way through before you can eat it.
3. Red meat
Leftover red meat is actually one you don’t need to reheat, as long as it was cooked properly the first time.
But if you are reheating it you need to bring it up to room temperature before heating it again.
If you are reheating, make sure it is hot the whole way through.
4. Green veg
Getty – Contributor Green vegetables are fine to reheat, despite previous research suggesting it can promote a chemical linked to cancer
You’d be forgiven for thinking green veg can only ever be healthy, but the European Food Information Council has previously warned that reheating nitrate-rich spinach and other leafy vegetables can lead to the production of nitrosamines – a chemical linked to cancer.
But newer research has found that reheating green veg is safe and so is eating them cold if you fancy them in a salad.
It’s always a good idea to keep your cream, yoghurt or whatever other dairy product you buy in its original packaging.
But that doesn’t always look good at dinner parties.
So if you have served it in a nice jug or something similar, leave the product in there and simply wrap it up tight with cling film before it goes back in the fridge.