How many times can I safely reheat chili?
i wouldnt advice it no, what you should have done was after u have cooked it, refrigerated half of it, then warmed the rest back up to serve, then say today reheated the leftover chilli from the fridge, if its just been left sitting on the stove at room temperature(and rtemp never stays the same throughout the day) then u might have a bad stomach after eating it! so if i was you i would chuck it out and do what i said next time. better still you can freeze some of it, that keeps it from turning and keeps fresh for longer.
How can I reheat chili cheese fries?
My parents brought some home for me. But I didn't get a chance to eat them cuz we had an argument. But I'd like to eat them now. They cold and soggy so what can I do? Can I put them in the oven? Its vegetable chilli and the fries are thick
How do you reheat/warm up refrigerated chili cheese fries?
A toaster oven, or just the regular oven would work fine...just not the microwave, they'll get all mushy and gross.
I left homemade chili out all night. Will it be safe to eat today?
Netty, go with Hubby's instinct on this one. That chili is good to go. Hopefully you have wisely refrigerated it since you discovered it. The ingredients in normal chili are self-preserving for a given time of which 10-12 hr has not entered the danger zone. A tip here: If ever you notice while reheating soup, chili, tomato sauce, etc, a slight 'visual fizzing' as it approaches heated temperature, pitch it. It has gone bad. hope this helps
What dishes don't lose quality, or taste better when reheated, and don't go bad in the fridge for 2 days?
Two general idea immediately pop to mind -- some braises (stews) are better second-day. For example, braised short ribs -- they might be falling apart on the first day, but on the second day, they may tighten up a little, and still be very tender.The second is lasagna -- many, many lasagna recipes are fantastic when they are baked a second time.Then there are some dishes that are made to be eaten twice, for example, a Tuscan bean stew, made with white beans and kale. Soup-like on the first day, but second day (when the starches have had time to expand and thicken the stew) it is typically called "ribolitta" (reboiled) and served over some toasted bread and served with a drizzle of olive oil.
Does chili really taste better the following day?
I don't know what exactly is happening, so I couldn't give you a reason why, but having just experienced this myself, yes it most certainly does taste better. Last weekend I got motivated and decided to make some chili for the first time from scratch. I bought all the spices, fresh veggies, beans, meat and crushed tomatoes. I very very loosely followed some directions on the Internet, basically just using them to know when to add each ingredient. After everything was mixed and had simmered for over 2 hours, it still had a very bland, almost tomato sauce like taste. I was pissed. So I ate a couple bowls since it took me a good 3 hours to make it, then turned off the stove and just let it sit for the night. The next night, after it had been sitting all day, I turned the stove back on and let it warm up and simmer for another hour. Had another bowl. Absolutely amazing. All the flavors had finally come together to make this outstanding chili, somehow, out of that slop tomato junk from the night before. I just ate my last bowl from it today (it was in the fridge all week), and it was 10x better. It seems as though all the ingredients need to mesh for quite a while to really give that distinct chili flavor.
How do I save the meal when I have added too much chili pepper?
You've got two ways to go:Dilute the chili contentChemically alter the capsaicin from the chilisI suppose you could do both, if necessary.Increase the volume of the dish so that the proportion of chili becomes lower per serving. This works well with pots of chile, for instance.Adding fats to the dish -- dairy products, especially -- can bind the capsaicin so that it no longer has an effect, or the same affect, on the mouth and tongue. Salt, sugar, acids, etc. will do this to a lesser degree than cheese or sour cream.
Food safety question, please help!?
Toss it . Contrary to all the bad and inaccurate information you just read certain types of food-borne illness can NEVER be cooked out, Those illness' fall under the broad category of" food intoxication ". Food intoxication is the result of the toxins that living organism produce as part of their life cycle .You can kill the organism but the toxins will remain. Food in a covered pot on a stove is the ideal environment for creating dangerous food. In your spare time you may want to look up this acronym F.A.T.-T.O. M and also look up HACCP . Then figure out how to connect them to each other