Reheating food safely requires quickly cooling it after cooking. Cover leftovers and refrigerate them after two hours.
1. Important to cool
USDA recommends heating food to 165°F (73.8°C). At 140°F (60°C), cooking breaks down bacterial proteins and kills germs.
2. Two minutes' heat
Reheating means cooking again, not just warming. Always reheat food until steaming. Immediately serve reheated food. Delay serving your meal, and harmful bacteria have time to grow.
3. Hot food
Before reheating, preheat oven or grill. If you skip this step, your food won't reach the right temperature and may be unsafe.
4. Preheat oven
5. Preheat oven
Check reheated food with a thermometer. Use the instant-read probe to measure the food's core temperature.
Bacteria thrive above 46.4°F (8°C), so defrost food in the fridge overnight. If you're short on time, use the microwave's defrost setting before reheating.
You can reheat frozen (sometimes).Some pre-cooked leftovers, such as stews and soups, can be reheated directly from the freezer, according to the USDA.
7. You can reheat frozen