When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. 5 Foods You Should Never, Ever Reheat in the Microwave ... - AOL

   www.aol.com/5-foods-never-ever-reheat-142500182.html

   “When reheating in a microwave, the food needs to be stirred at least once to distribute the heat and then put back in the microwave to get to the appropriate temperature (at least 165°F ...

3. Kroger recalls 19 products amid multistate vegetable recall - AOL

   www.aol.com/news/vegetables-sold-walmart-aldi...

   Cook and reheat food to a safe internal temperature. Store leftovers within two hours. Consume pre-made, ready-to-eat foods as soon as possible or before the sell by date.

4. 15 Foods You Should Never Reheat in the Microwave - AOL

   www.aol.com/15-foods-never-ever-reheat-110000263...

   6. Nachos. Microwaving nachos can leave the chips soft and the cheese rubbery. Instead, reheat them in the oven. Arrange the nachos on a baking sheet, sprinkle on some fresh cheese, and warm at a ...

5. Parcooking - Wikipedia

   en.wikipedia.org/wiki/Parcooking

   Parcooking is the technique of partially cooking foods so that they can be finished later. [1] This technique allows foods to be prepared ahead of time, and quickly heated prior to serving. Since the second reheat finishes the cooking process, foods are not overcooked as leftovers often are.

6. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]

7. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

8. How to Reheat Mashed Potatoes Without Drying Them Out - AOL

   www.aol.com/reheat-mashed-potatoes-without...

   If you refrigerated yours in an oven-safe casserole dish, set them out on the counter to take the chill off for at least 20 minutes before you pop them into the oven.

9. The Best Way to Reheat Mashed Potatoes, According to Chefs - AOL

   www.aol.com/best-way-reheat-mashed-potatoes...

   This slow chill will help them retain their original texture. If you forgot to plan ahead (we're familiar with that), you can use the cold water method used by Chef Leo Davila of Stixs & Stone ...