Can you reheat mince twice?

[Brazo]

I regularly leave things to cool slowly overnight, at ambient temps. Then either reheat the next day, or put into fridge and reheat a day or two later.

Sounds like I'm dicing with death.

It depends what you cool. A solid piece of muscle meat such as say a chicken breast is very unlikely to contain spore forming bacteria such as clostridium perfringens. Sloppy dishes with meat and vegetable content are the worst such as curries, stews etc.

 

[mid_gen]

I see a lot of these type of threads. The important thing is how you cool foods. If you cool foods slowly or they stay warm or at ambient temperature then spore forming bacteria can produce toxins.

NB no amount of reheating can destroy a toxin (unless you can get your oven up to around 650c and then you may be able to denature it!)

So don’t worry about reheating as whether you reheat well or not it’s kinda irrelevant if you’ve messed up the far more important part of cooling foods.

Yes what matters isn't the number of times you reheat it, or how much you nuke it.

The issue is how much time does the food spend at warm, bacteria-breeding temperatures.

Heating things up repeatedly is daft, just heat up what you're going to use, then you don't have it sat around cultivating a bacterial civilisation unecessarily.

 

[DXP55]

Had a really nice Cottage pie with the last of the beef minced - That joint did us 4 roast beef and yorkshire pudding meal's and last nights Cottage pie and I am still here. Just make sure it's hot.