Leftovers--food stored in the refrigerator after being cooked--are an important part of our daily meals. Make sure the leftovers you chill and store carefully are reheated properly to prevent food poisoning. A few simple guidelines will help you make the most of leftovers.
Instructions
1. Decide on the best way to reheat your leftovers. Small portions of vegetables, soups, sauces and casseroles do best when reheated in the microwave oven. Roasts, frozen breads, muffins, large casseroles and pizzas do best in an oven set at 350 degrees F. Fragile cream or cheese sauces do best when heated very slowly on the stove top.
2. If you are reheating in a microwave oven, be sure to arrange the food so it heat evenly. Use sturdy dishes that are compatible with microwave heat. Do not use food wrapped in plastic wrap, Styrofoam or plastic freezer containers, although heavy-duty plastic wrap may be used to cover ceramic containers. Allow ventilation by turning back a corner of the plastic wrap, or piercing several times with a fork. At several points through the cooking process, turn the dish, even if you are using a turntable. Stir the food, mixing the hot and cold parts of the dish together. Let food stand for 5 minutes in the microwave before serving, to make sure heat is evenly distributed throughout the dish. Check the temperature with and instant-read thermometer to ensure all portions of the dish are reheated to 165 degrees F.
3. If reheating food in the oven, transfer to an oven-proof dish. Cover roasts and casseroles with an ovenproof top or aluminum foil and heat at 350 degrees F. until an instant-read thermometer reads 165 degrees F. If you are reheating pizza , muffins or bread, bring slowly to the desired warmth in a slower oven, 250 to 300 degrees F.
4. If reheating vegetables, rice, pasta, or fragile cheese or cream sauces on the stove top, bring gently to 165 degrees F. Test with an instant-read thermometer or just make sure they are hot throughout. Soups, sauces and gravy should actually come to a boil.
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