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Getting the most out of enjoying your favorite restaurant leftovers or finishing off a home-cooked meal means properly storing and reheating the food. For many, there is some confusion around how many times food can be reheated and the best ways to do so without compromising safety and food quality. Improperly reheating leftovers can result in unappetizing textural changes or destroying some of the nutrients. It can also potentially cause more serious concerns like foodborne illness.
That’s why it’s important to understand some basic food safety guidelines and reheating tips and techniques to preserve the flavor and texture of leftovers. By following this guide, you can get the most out of your leftovers and minimize the risk of illness by safely storing and reheating leftovers, using optimal food temperatures, and learning when leftovers should be tossed out.
How Many Times Is It Safe to Reheat Food?
One of the most common questions is how many times food should be reheated. Food safety experts recommend not reheating leftovers more than once. Each time food is reheated, the chance for harmful bacteria to grow increases, not to mention that important nutrients are lost, and the food changes in texture and flavor.
To help prevent this, it’s important to cool leftovers quickly and store them in an airtight container at the right temperature. Try to refrigerate any leftovers within two hours of being cooked and avoid leaving them in the “danger zone” (between 40°F and 140°F, or 4°C to 60°C) for too long.
The food must then be heated to the proper temperature to help kill harmful bacteria. This is around 165 °F for most foods, although certain foods require specific methods. For example, meat should be thoroughly heated to make it safe to eat, whereas certain vegetables and some leafy greens can release harmful compounds.
How to Safely Reheat Food to Keep the Quality of the Ingredients?
Most of us have probably experienced soggy veggies, dry meat, or a loss of flavor when reheating leftovers. Using the right reheating method and temperature can help prevent the loss of flavor or texture and also help maintain the nutritional value of the food.
Always Use a Meat Thermometer
A meat thermometer is a critical piece of equipment to keep on hand and can tell you when food has reached a safe temperature to eat. When leftovers are heated to 165°F (74°C), harmful bacteria are destroyed, and the food is safe to consume. Always check the thickest part of the food to ensure the internal temperature is consistent.
Bring To the Right Temperature
Every type of food has a recommended minimum internal temperature to ensure it is safe to eat. This temperature is based on the threshold at which pathogens and bacteria can thrive for that particular food. Poultry typically needs to reach a higher internal temperature of 165 °F (74°C) compared to beef and lamb, which are safe at 160 °F (71°C).
Keep Food Moving Consistently
Stirring or rotating food as it reheats can help it heat more evenly. This can help reduce moisture loss and cold spots where food is undercooked. This is especially true in a microwave, where it is easy to over or undercook leftovers, resulting in quality or safety concerns.
Store At a Safe Temperature
After food is cooked, it should be refrigerated within two hours to help reduce the risk of bacterial growth. They can be stored in smaller portions or placed into shallow containers to cool leftovers more rapidly. To maximize its shelf life, keep leftover food refrigerated at 40°F (4°C) or below.
Follow Proper Storage Guidelines
To keep food fresh, store it in airtight glass containers. This can help prevent moisture loss, contamination, and odor absorption. Label leftovers with the date and contents so you can easily identify when they need to be consumed or thrown out. Most leftovers last in the fridge for 3-4 days.
The Risks of Reheating Food More Than Once
It can be tempting to reheat food more than once rather than waste it and throw it away. However, reheating food multiple times can be a big safety concern. Let’s look at the primary risks and what happens when food is reheated.
Bacteria Multiply Quickly
The biggest safety concern is managing bacteria growth. Bacteria thrive in warm environments, and bacteria get another chance to multiply every time food is reheated or left out for too long. Harmful pathogens like Salmonella, E. coli, and Listeria can easily contaminate food and make it unsafe to eat.
Nutrients Degrade Fast
Essential nutrients like minerals and vitamins start to break down with heat. Repeated heating rapidly breaks down more sensitive nutrients like vitamin C, and fats and proteins begin to degrade, which results in a loss of nutritional value and taste.
Food Loses Quality
Reheating can also rapidly decline a food’s texture and flavor, especially when overheated. Each time a food is heated, it breaks down in structure. Vegetables are particularly susceptible and become mushy, whereas meat can quickly dry out and become tough and leathery.
Safety Risks Increase
The longer food sits in the “danger zone” between 40°F and 140°F, the higher the chance of bacteria growth. Each time food is reheated, it spends more time at these temperatures, greatly increasing the risk of foodborne illness.
Are There Any Foods You Shouldn’t Reheat At All?
There are a few foods that aren’t safe to reheat at all, even if they were stored correctly. A few foods can change in chemical structure when subjected to heat and become unsafe to eat. Here are five common foods that are not recommended for reheating:
Raw Rice
Rice can contain Bacillus cereus, which can persist even after cooking. They produce these heat-resistant toxins that can cause food poisoning when not cooled and stored quickly.
Green Leafy Veggies
Leafy greens like spinach and lettuce don’t tolerate reheating well. When they are reheated, they contain a high level of nitrates that can turn into toxic compounds. These compounds are released and can harm sensitive individuals like infants.
Eggs
The proteins present in eggs can denature quickly when exposed to heat. When not reheated properly, the protein structure can alter enough to make them unsafe to eat and a high risk for foodborne illness. This is particularly true with cooked, soft eggs.
Fish
Fish is a delicate meat that can easily become overcooked and dry when reheated. The proteins quickly break down each time fish is cooked, making its texture and flavor unappetizing. Fish also carry a higher risk for bacteria like Salmonella, which grow quickly when heated.
Mushrooms
Mushrooms are another vegetable whose proteins break down easily with heat and can grow harmful bacteria if not stored correctly. When reheated, this can cause digestive upset and a breakdown in texture that makes them unsuitable for reheating.
What Are the Best Reheating Methods?
There are several common ways to reheat leftovers. Each reheating method can be used for particular foods to help preserve their freshness, texture, and flavor. Here are the most common techniques and methods for reheating leftovers.
Steam
Steam can be a great gentle option for reheating food while preserving moisture and texture. For more sensitive or delicate foods like vegetables, rice, and dumplings, steam can be an effective method for reheating without drying them out or using direct heat.
Microwave
The microwave can be a convenient and quick way to reheat leftovers, but it requires careful attention. Cover the food with a microwave-safe cover or paper towel to trap the steam, and stir the food halfway through to disperse the heat to avoid cold spots or uneven heating.
Oven
The oven is the perfect choice for crisping up foods that need to retain their texture, like pizza or fried chicken. An oven utilizes dry heat, which can help restore some of the texture lost in the fridge; however, it can take a little more time.
Stovetop
The stovetop is perfect for reheating soups, sauces, and delicate meats. Its temperature is easier to control and monitor to ensure the food is heated evenly. Compared to other methods, it can also be easier to avoid overcooking with the stovetop.
What’s the Proper Reheating Temperature?
However you choose to reheat leftovers, food should always be reheated to the correct internal temperature to prevent foodborne illnesses and bacteria like Salmonella and E. coli from growing. For most foods, the standard is 165°F (74°C). Harmful bacteria are destroyed at this temperature, and the food is safe to consume.
As a general rule of thumb, these are the USDA recommended temperatures for reheating different types of meat and prepared foods:
- Poultry: 165°F (74°C)
- Beef, Pork, Lamb: 160°F (71°C)
- Leftover soups, sauces, casseroles: 165°F (74°C)
A food thermometer is a good idea to have on hand. It can be used to test the temperature in the thickest part of food to ensure it’s safe to eat.
Bottom Line
Leftovers should be stored and reheated properly to be enjoyed safely. Taking a few simple precautions can help preserve the texture and flavor of the food while making it safe to eat.
To help slow bacterial growth, store leftover food at or below 40°F in airtight containers and limit the amount of time it sits out. Food should only be reheated once, and discard any leftovers that show signs of spoilage.
These simple tips can help you get the most out of your leftovers’ nutritional value and enjoyment while keeping you safe from foodborne illness.
