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2. The Best Way To Reheat Steak - AOL

   www.aol.com/best-way-reheat-steak-170756654.html

   “Reheating leftovers in slow cookers, steam tables, or chafing dishes is not recommended because foods may stay in the "Danger Zone," between 40 °F and 140 °F too long. Bacteria multiply ...

3. Recovery time (cooking) - Wikipedia

   en.wikipedia.org/wiki/Recovery_time_(cooking)

   Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. [1] Industrial and restaurant blanching equipment is susceptible to a recovery time, in which the blanching liquor requires time to reheat to its preset cooking temperature. [2]

4. Danger zone (food safety) - Wikipedia

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

   These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]

5. 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 ...

6. 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 ...

7. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...