Re-heating food

[croyde]

Been home alone for 2 weeks as family away on Summer holidays and I have to work.

On Monday I defrosted some mince from the freezer and cooked Spaghetti Bolognese to my recipe but as I normally cook for my kids as well, I made far too much.

Once I had eaten, I stuck the rest in the fridge, once cooled, and then on the Tuesday, I heated it up, added kidney beans, oregano and chillies to make Chili con Carne.

There was still loads left so once again stuck it in the fridge.

Would it be ok to eat the rest tonight or will I die of some horrible infection as the cooling and reheating has given birth to some super bug.

In my mind, as long as it boils for at least 10 mins, everything nasty should be dead.

If it's ok to do this then I can cook a big load on the Monday and easily last the week, adding different ingredients along the way.

Tonight I might add fresh tomatoes and rogan josh paste.

What do you chefs think?

[calibrax]

The problem isn't bacteria, that will be killed off by the heating. The problem is the toxins they produce - they WILL still be there after reheating. But as long as you've kept the food in the fridge and not sitting for any length of time at room temperature, you'll probably be fine.

[croyde]

Ah! thanks Calibrax, that's given me the excuse to chuck it in the bin and give up on being frugal and get myself a nice healthy Chinese takeaway instead.

[Shaw Tarse]

Personally I'd cook it again, but if you're going to order a dirty takeaway post pics!

[Davi]

next time only re-cook just enough for the second, third, forth meals etc :P I do this quite frequently with bol sauce.

[CypherP]

I don't see anything wrong with that if its been refridgerated and covered. I do this sometimes as I have a problem judging quantities if making things from memory.

I'd have just reheated it in a pan and had it for dinner.

[croyde]

Problem solved. Meeting brother down the pub so we will either eat out or it will be a kebab.

Cheers all.