Reheating chicken?

[Tin Pot]

[QUOTE 4985568, member: 45"]Cook chicken breasts.

Freeze.

Defrost at room temperature.

Cook into curry.


Would you reheat the leftover curry?[/QUOTE]

Just eat everything, if you die, you die.

 

[classic33]

Just eat everything, if you die, you die.

Or don't eat and let that get you.

 

[Tin Pot]

It does and I can't be arsed to look-up the evidence. It's well reported. People are aware of the issue these days compared to the 70's. But it still happens.
Chicken if handled properly is no big issue either, it's the handled properly bit that's the issue.

Im a half assed drunken cook, usually washed my hands, and I've been shovelling in all manner of crap for years...and I'm fine*.

*Statement only applies to those not wanting guidance beyond living until aged 42, terms and conditions apply, if you do not yada yada...

 

[classic33]

Killed, plucked and eaten the same chicken, the same afternoon. More than once.

 

[growingvegetables]

come on then share the recipe...

OK .

Arto der Haroutunian - a Western traveller’s description of the meticulous preparation of the “jewel” of Iranian cuisine.

The Iranian housewife goes through 14 steps to make a bowl of chelo, crusty steamed rice. Starting with two and a half cups of good long-grain rice, she washes it and rinses it three times in lukewarm water. She soaks it overnight, covered, in heavily salted water. The next day she sets four quarts of water to boiling with two tablespoons of salt, and adds the drained, soaked rice in a stream. She boils the rice for 10-15 minutes, stirring it once or twice, then puts it in a strainer and rinses it with lukewarm water. Next she melts half a cup of butter, and puts a third of it in a cooking pot, to which she adds two tablespoons water. She spoons the boiled rice into the pot so as to make a cone, and pours the rest of the butter evenly over it. She covers the pot with a folded tea towel, to make the rice cook evenly, and then puts on the lid. She cooks it for 10-15 minutes over a medium heat, and for 45 more minutes over a low heat. She places the pot in cold water, to make the rice come free from the bottom of the pan. She turns it out so that the golden crust on the bottom, which is the specific asset that makes Iranian rice the world’s best, flecks and accents the whole fluffy mound of distinctly separate grains. She puts 2 or 3 tablespoons of rice into a dish and mixes in a tablespoon of saffron. She pours the coloured rice over the rest, and she is done.

That is hard work .

Easier ...

• 2 cups/250g/9oz long grain rice (Basmati, please), washed several times under running cold water and drained
• salt – more than you would think
• 50g/2oz butter, melted

• Place the rice in a deep bowl, add 1 tablespoon salt and enough cold water to cover by 2.5 cm/1 inch. Leave to soak for at least 2 hours. Or better, overnight.
• Bring about 2 litres of water with another 1 tablespoon salt to the boil in a heavy saucepan with a close fitting lid.
• Drain the rice thoroughly from its soaking water, and pour it very slowly into the saucepan so that the water doesn’t go off the boil. "Keep the rice dancing in the pot". Boil for 4 minutes, no more, and then drain into a sieve.
• Clean the pan, and pour in 3/4 cup water and half the melted butter. Add the part-cooked rice, piling it in a cone shape; poke four holes to the bottom of the cone with a wooden spoon handle. Pour the remaining butter over the top.
• Cover the pan with a clean tea towel, fit on the lid, and steam over a very low heat for about 20 minutes or until the liquid has been absorbed and the grains are tender, fluffy, and above all, separate.
• Leave to rest for 10 minutes before serving.

Warning - try it a couple of times. Fiddle with the timing and the water quantities. You do NOT want a pot of rice porridge!

There's other tricks involved in getting a superbly crispy crust on the bottom of the rice pan - the Tah-Dig ... but that's another post.

A faff? Of course it is. But ... so deliciously different from "boiled rice".

Add a damned good handfull of finely chopped dill - and pop on top a good-grilled fish. Or richly, slow-stewed, fragrantly spiced lamb chops.

Or, even better , with the dill, add a packet of frozen broad beans. Warning - you do need to have skinned them!

 

[growingvegetables]

It's well reported.

No. It's not.

And a wee subscript - I COULD be arsed looking. Cos that's food I'm putting in my mouth. With no ill-effect, to date.

 

[Fab Foodie]

No. It's not.

And a wee subscript - I COULD be arsed looking. Cos that's food I'm putting in my mouth. With no ill-effect, to date.

That's fine by me.

 

[Reynard]

[QUOTE 4985813, member: 45"]Yup, I've done plenty of food hygiene certificates. Sometimes with a pack of chicken breasts it's easier to cook them all than try to chisel them apart, then refreeze the ones you don't use.[/QUOTE]

I tend to divide large packs of stuff into sensible-sized portions prior to freezing.

You also get more into the freezer that way...

 

[MacB]

Crosses off going to mr.P's for curry.......

As if, you're too busy with your new Bestie @Bollo I even hear he's a new new Bestie, up to version 2.0 now apparently...I knew him when he was a 1.7, not as swanky or carbon obsessed but a decent chap then

 

[Bollo]

As if you're too busy with your new Bestie @Bollo I even hear he's a new new Bestie, up to version 2.0 now apparently...I knew him when he was a 1.7, not as swanky or carbon obsessed but a decent chap then

Do I know you?

 

[Bollo]

Oh,

 

[MacB]

Do I know you?

that's the problem with upgrades, memory doesn't always transfer, just as long as you don't forget that £20k you owe me then we're good

 

[growingvegetables]

Don't wait for it to be 'cool enough', just whack it in the fridge pronto.

That's fine by me.

Ah well. I'll stick to my basic rule of thumb. Scares about meat - generally well-founded. Scares about non-meat - generally a desperately weak foundation, but heavily promoted.

 

[Bollo]

that's the problem with upgrades, memory doesn't always transfer, just as long as you don't forget that £20k you owe me then we're good

It's the smell of new money blowing in from Camberley that's got you all overexcited.

 

[Cycleops]

Yes do this regularly
I am currently writing this on the loo.Just joking about the loo

Well I am sitting on the loo readin this. I am pretty sure it was some grilled chicken pieces that I had for lunch in a restaurant that hadn’t been reheated properly and were left sitting around.