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  2. The foods that should never be reheated in the microwave ...

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    “Defrost frozen food thoroughly before reheating,” the NHS advises. “The safest way to do this is in the fridge (never do it at room temperature) or using the microwave’s defrost setting ...

  3. 5 Foods You Should Never, Ever Reheat in the Microwave ... - AOL

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    “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 ...

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

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

    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. The Best Way To Reheat Steak - AOL

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    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 ...

  6. Danger zone (food safety) - Wikipedia

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

    In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce

  7. Warmed-over flavor - Wikipedia

    en.wikipedia.org/wiki/Warmed-over_flavor

    The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food industry. The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair."

  8. The Very Best Way to Safely Store and Reheat Leftover Rice ...

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    Reheating multiple times increases the time the food is in the temperature danger zone (above 41°F to below 135°F), where bacteria that cause foodborne illness grow the fastest,” explains ...

  9. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    An animal FOOD that is raw or heat-treated; a plant FOOD that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not ...