Latest news with #reheating
Telegraph
4 days ago
- General
- Telegraph
Seven things to do with your leftover chip-shop chips
So you've had a lovely evening at the beach, with a glass of something cold and huge portions of fresh fish and chips – but what do you do with the leftovers? Specifically, if you can wrangle them away from the seagulls, the chips. There's nothing like a bag of chip-shop chips eaten outdoors, and although many may claim that there can never be leftovers of such a treat, reality begs to differ. And here's where, for cooks, it gets interesting. Because chip-shop chips have myriad possibilities, to the extent that the topic once went viral when historian Lucy Worsley shared a kitchen tip from a follower on social media. 'I have received a kitchen tip that would be HUGE IF TRUE,' she wrote. 'Can you really put leftover chip-shop chips in the freezer then use them as oven chips?' The intriguing post notched up huge numbers of likes and comments, with many respondents stating that instead of binning their greasy leftovers they enjoyed them second time round, finding reheated chips 'even tastier and more crispy' than when fresh from the chippy. 'Yes! Yes! Yes! I do it all the time,' wrote one chip-lover, 'and they're much better than frozen packet chips.' Recommendations for the best way to store and reheat the cold fries were varied. Dry frying is a popular method for renewing former glory. 'They'll fluff up like new,' said one of Worsley's followers. The air fryer, however, was undoubtedly the preferred method for most commenters. 'Store them in Tupperware in the fridge, cook them in an air fryer the next day,' advised one with another promise that they'll be 'better than when they came from the chip shop'. Tempted? Here's the lowdown on how to revitalise your old chips. Skip to: How to store leftover chip-shop chips The best ways to reheat Seven uses for yesterday's fries How to store leftover chip-shop chips If planning to eat them the next day, just chill the chips overnight. If not, freeze the chips in a bag. There is no need to freeze them flat on a tray first. Their oil coating doesn't freeze solid so they won't clump together. The best ways to reheat Leftover chips reheat nicely in the oven from both chilled and frozen. Spread them out on a baking tray in a single layer and roast at 200C/180C fan/gas mark 6. You'll need to judge how long to cook them depending on their thickness and how well done they were in the first place. I find the lighter-coloured, larger chips warm up best, becoming crispy, rather than too hard or dark. I get the quickest and crispiest results using my energy-efficient air fryer, but am unimpressed with microwaved fries, which turn out floppy and soggy. A large non-stick frying pan also works well, as long as they fit in a single layer. No need to add extra oil, just cook over a medium-high heat turning regularly until crisp. Seven uses for yesterday's fries Chip butty Reheat your chips in the oven or air fryer until piping hot. Give them a fresh toss with a little salt – and vinegar – if you like. Stuff between two slices bread (white is best, generously buttered) and serve immediately with your preferred sauce for dipping. Battered chips Toss in flour then dip them into a batter made from self-raising flour and sparkling water. Heat 2cm vegetable oil in a frying pan and cook for 3-4 minutes. Hash In a hot pan, fry some diced chorizo until crispy. Add a sliced onion and cook until soft, then stir in a red pepper and a chopped chilli. Cook for about 5 minutes. Chop up the leftover chips and mix them through the hash. Cook for a few minutes more, until everything is piping hot. Serve with a fried egg and a sprinkle of coriander. Tortilla Stir into beaten egg. Add herbs, onions or cheese. Cook over a low heat, turning until golden and set. Dirty fries Spread the chips out in a baking dish and sprinkle with paprika. Spoon over chopped tomatoes, grated cheese, sliced red onion and chillies. Bake at 200C/180C fan/gas mark 6 until bubbling. Alternatively, just melted cheese will do nicely. Poutine Reheat then cover with gravy. Scatter with diced curd cheese or mozzarella. Chaffles Take a handful of leftover chips and press them into a waffle iron. Cook over a low heat until golden and crisp. Serve savoury – with ketchup or your favourite sauce – or go sweet with a drizzle of maple syrup.
Yahoo
01-06-2025
- General
- Yahoo
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts originally appeared on Parade. Reheating leftovers is basically an American culinary tradition. I know I do it as often as possible—why wouldn't I?Despite how common the habit is, most people don't realize how important it is to do it properly. (I didn't!) And I don't mean this in terms of etiquette: It's a matter of food safety and hygiene.🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊Yes, really. Improperly reheating last night's dinner can expose you and your family to dangerous bacteria that can make you seriously sick, according to food safety experts. Fortunately, staying safe comes down to one simple step you'll likely never forget again—at least not after reading see everything you need to know about reheating leftovers. Bon appétit (a second time; safely)!Related: The crucial step most people miss when reheating leftovers in the microwave? Stirring it. 'To reheat food properly, you need to reach 165˚F. This is not an arbitrary number; it is the temperature required to kill microbes that grow during food storage," Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health, tells Well, your food won't reach that temperature unless it's stirred. "Not doing so creates pockets of cooler areas in food where the microbes continue to survive, multiply and can cause disease," Roberts The Worst Things to Eat and Drink at the Airport, According to Food Safety Experts 'Microwaves work by causing molecules to vibrate which results in heat. However, you have probably noticed they don't heat evenly. This is in part because some molecules such as water are better at generating heat than others," Dr. Roberts explains. "To evenly disperse the water, we stir. In fact, some recipes call for adding water prior to microwaving and have steps for stirring."If you skip these steps, you will likely find a meal that is hot on the outside and frozen in the center. She adds, "If long as you follow the instructions and stir your leftovers, the microwave can be as safe as a stovetop or oven, and much faster.'Related: "If you skip stirring, portions of your food may not reach a safe internal temperature, which is necessary to kill harmful bacteria that may have grown during storage," says a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF. "This can increase your risk of foodborne illness, as even small amounts of food from underheated areas can introduce enough bacteria to cause illness.'As for which types those are? 'Almost all bacteria can grow in foods that are not properly reheated, including those that cause disease and spoilage," says Dr. Roberts. "The biggest concerns are the microbes that cause illness when you eat them like Salmonella and Campylobacter."Others include Listeria and E. coli, adds Reese. "These can survive microwaving if you have under-heated areas of food," he explains. "Food, no matter how it is reheated, needs to get to a safe internal temperature. When it doesn't, you are putting yourself at extreme risk for getting sick from it."Finally, keep in mind that viruses also dislike high temperatures and reheating is a way to destroy them, adds Dr. According to , co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety, some foods can be "like playing roulette when you don't heat them evenly." This includes any dish that is layered, like a lasagna recipe or a holiday casserole, which requires proper reheating throughout all of its layers. "Foods that are rich in protein, particularly eggs and seafood, and starchy foods such as rice, potatoes and pasta are some of the riskiest of all," he continues. Dr. Roberts also points to raw meats and seafood. "These items should be heated thoroughly and carefully to prevent uneven heating," she spots tend to occur more in dense foods or larger portions, Yakas explains. "Dense foods include proteins such as meat and poultry, casseroles and mixed dishes," she notes. "Soups, sauces and gravies with thicker consistencies can also contain more cold spots.'Related: Yes. In fact, some foods aren't necessarily riskier because of what they are, but because of how they were stored or prepared in the first place. "Cooked foods should be stored in the refrigerator within two hours of preparation. This includes leftovers from restaurants and our own homes," says Dr. Roberts. "Failure to store in a timely manner increases the risk. Age is also important; the longer we keep food, the higher the risk."Be sure to discard leftovers within three to four days of initial preparation, she adds. It may seem obvious, but practicing good hygiene goes a long way when it comes to food safety. "First, make sure that you wash your hands with warm water and soap, scrubbing for 20 seconds then rinsing and drying them thoroughly," says Yakaa. According to Dr. Roberts, the safest way is to use a food thermometer. "Ensure that no matter what method you use, your foods reach 165˚F throughout," she agrees, noting that you can keep it warm (135˚F/57˚C or above) while serving or store it in the fridge within two hours. "Wash your hands again after reheating the leftovers," she It's also generally safer to reheat food in the stove or oven."Stovetop and oven reheating methods may lack the convenience of the microwave's speedy heating, however, you're less likely to make yourself sick by not reheating these foods properly," Reese says. "You will still need to stir your reheated foods no matter the heating method used, but you're less likely to suffer foodborne illnesses from stovetop or oven-reheated foods." "Check to see how old the leftovers are," says Yakas. "A best practice is to label leftovers when initially storing. If the leftovers were properly refrigerated within two hours of initial cooking, they can be consumed within three to four days." Finally, remember that not all food storage containers are safe for reheating foods. "If microwaving, place the food in a ceramic or microwave-safe bowl," says Yakas. "For sauces, soups and gravies, reheat them by boiling them on a stovetop." Up Next:Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health Lisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF Jason Reese, co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts first appeared on Parade on Jun 1, 2025 This story was originally reported by Parade on Jun 1, 2025, where it first appeared.
