Did we get to the bottom of reheating rice?
Discussion
There was a thread in the P&P about reheating chinese food that was turning into a discussion about reheating rice. I went back to it after doing some work and it was deleted (Which is pretty good going even by the current P&P's silliness standards.)
Anyway, does anyone know the answer? I thought that rice harboured bugs that were hard to kill so reheating was a
Anyway, does anyone know the answer? I thought that rice harboured bugs that were hard to kill so reheating was a
Take a look here: http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/
Cheers rupert the dog for googling when I could't be arsed
It`s not really the re-heating that`s the problem it`s how you treat the rice beforehand!! Any left over boiled rice should be cooled under running water until perfectly cold, drained well then stored in the fridge in a covered container until needed ( use within TWO days of storing) The safest way of reheating is in the microwave in a covered container. Incorrectly stored or treated rice is a breeding ground for Bacillus Cereus which produces toxins which are NOT destroyed by application of heat!! Incidentally more food poisoning occurs in the home than in any so called "dodgy" eating establishments, rice borne contamination is one of the top three offenders in the home along with your friendly dishcloth sat on your kitchen sink & unwashed salad items - sanitise at all times!! (chef lecturer for quite a long time!!)
jfrf said:
well I have never been ill from reheated rice
I don't always have it piping hot as well.
Some times I just have the rice cold
What mystery rice bugs are these then?
Ive eaten rice which was bought from a chinese which was three days old many times. Im sure I may have eaten 4 day old rice too. Ive not had food poisoning, but for the last few years, have been trying to bin that which is not eaten (very little!) after say two days. I don't always have it piping hot as well.
Some times I just have the rice cold
What mystery rice bugs are these then?
kiwisr said:
I've been hanging around orientals for 20 years, and married to one and I've yet to ever hear of anyone be sick from reheated rice. Maybe be they build up immunity against the bacteria.
That's got a nice sound to it, "...hanging around orientals..."Rice, hidden killer, satan's grains, Uncle Ben the Murdering B@rstard etc.
I used to do big batches of curry and chily at the weekend. Did the rice at the same time, put the the rice in plastic containers with the chily or curry on top and lob them in the freezer.
In from work, hungry, no time to cook, just microwave one. No problems and im still alive.
If I have a takeaway chinese I usually order to much as they have a minimum order for delivery. I usually freeze what I don't eat or eat it the following day after refigerating and microwaving
No worries
In from work, hungry, no time to cook, just microwave one. No problems and im still alive.
If I have a takeaway chinese I usually order to much as they have a minimum order for delivery. I usually freeze what I don't eat or eat it the following day after refigerating and microwaving
No worries
I have always followed the reheat til 75c (or piping hot if you dont own a probe) I would only reheat once and when you first cook it, refresh in cold water ( and chill)
Someone recently told me that the way we cook rice over here minimizes risks anyway as its boiled to buggery, I guess rather than slow steamed
Someone recently told me that the way we cook rice over here minimizes risks anyway as its boiled to buggery, I guess rather than slow steamed
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