Post # 32
With all the good input on here, I’m curious: If the pot was stored in the refrigerator in individual containers within 2hours of cooking do you HAVE to reheat to at least 140?
Anyone else out there eatten cold chili (or any other meat leftovers for that matter?) I don’t have a microwave and sometimes I don’t feel like heating up the oven or using the stovetop to reheat an individual serving…
Post # 33
Yes, BUT don’t keep reheating the whole thing. Just reheat a serving at a time. We usually make a big pot of chili (5 qts, I think) and eat it for a couple of days.
Post # 34
Ok, well I’ll try doing the individual servings, cuz I still have leftovers and don’t want to get sick!
Post # 35
It doesn’t sound like you stored it properly. You are always supposed to store large quantities in smaller containers, otherwise it doesn’t cool down quickly enough and bacteria starts to grow very rapidly.
As for reheating it multiple times, all that really matters is making sure you bring it up to a high enough temperature to safely eat it. The best idea would be to just reheat what you need, the hot-cold-hot thing can actually increase the bacteria growth.
Sorry, I used to be a restaurant manager and had to take food safety course regularly.
Post # 36
@drummerbride: Thanks! I’ll be more careful next time haha..I’m new to this whole cooking thing.
Post # 37
@ourwedding_july2013: Technically, no. If you put it almost directly into the fridge in a small shallow container then it should be safe to eat. As long as everything was cooked properly to begin with, reaching a temperature of 160 F.
@This Time Round: The temp actually has to reach over 160F to safely eat. While you are correct that 40F-140F are then best temps for bacteria growth, nothing actually gets killed at less then 160F. The bacteria already existing just can’t multiply at it’s normal high rate.
Post # 38
You really shouldn’t keep any food in a pot in the fridge. It should be properly stored in an air tight container to keep bacteria from growing.