Is it safe to reheat chickpeas twice? The 2019 Stack Overflow Developer Survey Results Are In Announcing the arrival of Valued Associate #679: Cesar Manara Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)Safe to leave meat out for a couple of hours?Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?Letting Chicken thaw in fridge?Hot tea to iced. Safe?Lightly defrost chicken in microwave to separate themIs it safe that my medium-rare steak is cold in the middle?Cold / cooked pasta safe to eat?Is cooked chicken brought to work but left unrefrigerated for 5 hours safe to eat?Can you extend shelf life by reheating?Am I thawing this London Broil safely?
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Is it safe to reheat chickpeas twice?
The 2019 Stack Overflow Developer Survey Results Are In
Announcing the arrival of Valued Associate #679: Cesar Manara
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)Safe to leave meat out for a couple of hours?Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?Letting Chicken thaw in fridge?Hot tea to iced. Safe?Lightly defrost chicken in microwave to separate themIs it safe that my medium-rare steak is cold in the middle?Cold / cooked pasta safe to eat?Is cooked chicken brought to work but left unrefrigerated for 5 hours safe to eat?Can you extend shelf life by reheating?Am I thawing this London Broil safely?
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I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags and put in the freezer
A few days later I took a portion, thawed in cold water 10-20 minutes, fully recooked it, drained at room temp for 10-20 minutes, squeezed out as much liquid as I could, transferred into airtight container and then put in the fridge to chill
After 3 days in the fridge I recooked it (the second time), drained, and immediately (while still piping hot) blended with ice cubes, tahini, lemon, salt, pepper and some of the (still hot) cooking liquid
I immediately transferred the mixture (now at about room temp) to an airtight container and put it in the freezer about 20 minutes to quickly cool down, then down to the fridge
How do I tell if it's still completely safe? (after 1 month in the freezer, then 3-4 days in the fridge, during which it was recooked and rechilled twice)
food-safety reheating chickpeas
asked 5 mins ago
DanDan
776
add a comment |
I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags and put in the freezer
A few days later I took a portion, thawed in cold water 10-20 minutes, fully recooked it, drained at room temp for 10-20 minutes, squeezed out as much liquid as I could, transferred into airtight container and then put in the fridge to chill
After 3 days in the fridge I recooked it (the second time), drained, and immediately (while still piping hot) blended with ice cubes, tahini, lemon, salt, pepper and some of the (still hot) cooking liquid
I immediately transferred the mixture (now at about room temp) to an airtight container and put it in the freezer about 20 minutes to quickly cool down, then down to the fridge
How do I tell if it's still completely safe? (after 1 month in the freezer, then 3-4 days in the fridge, during which it was recooked and rechilled twice)
food-safety reheating chickpeas
asked 5 mins ago
DanDan
776
add a comment |
I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags and put in the freezer
A few days later I took a portion, thawed in cold water 10-20 minutes, fully recooked it, drained at room temp for 10-20 minutes, squeezed out as much liquid as I could, transferred into airtight container and then put in the fridge to chill
After 3 days in the fridge I recooked it (the second time), drained, and immediately (while still piping hot) blended with ice cubes, tahini, lemon, salt, pepper and some of the (still hot) cooking liquid
I immediately transferred the mixture (now at about room temp) to an airtight container and put it in the freezer about 20 minutes to quickly cool down, then down to the fridge
How do I tell if it's still completely safe? (after 1 month in the freezer, then 3-4 days in the fridge, during which it was recooked and rechilled twice)
food-safety reheating chickpeas
asked 5 mins ago
DanDan
776
I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags and put in the freezer
A few days later I took a portion, thawed in cold water 10-20 minutes, fully recooked it, drained at room temp for 10-20 minutes, squeezed out as much liquid as I could, transferred into airtight container and then put in the fridge to chill
After 3 days in the fridge I recooked it (the second time), drained, and immediately (while still piping hot) blended with ice cubes, tahini, lemon, salt, pepper and some of the (still hot) cooking liquid
I immediately transferred the mixture (now at about room temp) to an airtight container and put it in the freezer about 20 minutes to quickly cool down, then down to the fridge
How do I tell if it's still completely safe? (after 1 month in the freezer, then 3-4 days in the fridge, during which it was recooked and rechilled twice)
food-safety reheating chickpeas
food-safety reheating chickpeas
asked 5 mins ago
DanDan
776
asked 5 mins ago
DanDan
776
asked 5 mins ago
DanDan
776
asked 5 mins ago
DanDan
776
asked 5 mins ago
DanDan
776
776
add a comment |
add a comment |
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