Spinach and mushrooms should not be warmed up, as the old saying goes. And fish … who wants to lie flat with salmonella? Better to get rid of it – or not?
Can you still eat the leftovers from last night? Many people ask themselves this question, and depending on how hungry they are, they either take the risk or play it safe and throw the food in the rubbish. Both can be right and wrong, it depends on the food used. And on the correct way of handling it. As a general rule, food should reach a temperature of at least 70 degrees when reheated. And despite all the tips and advice: Trust your own nose! If something smells strange, play it safe and do not eat it.
1.Spinach, Beetroot And Celery
Let’s start with the ominous spinach. Why on earth should you not be allowed to reheat vegetables? But unfortunately, it’s true. It’s because of the nitrate. Vegetables such as beetroot, celery, and even spinach contain large amounts of nitrate – and that’s a good thing because nitrate is very healthy. However, when heated, nitrate turns into nitrite, which is carcinogenic. That’s why it’s better not to reheat these varieties, and if you absolutely have to, then not more than once. And children should not be given reheated spinach at all, they react more sensitively.
To ensure that as little nitrite as possible is formed, spinach should never be kept warm, but leftovers should be cooled quickly and placed in the refrigerator.
Oh, how wonderful this delicious mushroom sauce is – and yet, with the best will in the world, you can’t finish the pot. And now? Do you have to throw the good food in the bin? Not if you know how best to treat the delicate mushrooms. Because of their high water content, they spoil very quickly and form dangerous toxins. That’s why: Put them in the fridge and don’t leave them at room temperature for too long. But even then, don’t take more than a day to finally eat the leftovers.
In the case of wild mushrooms, which you may have collected yourself, the situation is even more delicate: Reheating them can produce harmful decomposition products, which you really shouldn’t enjoy again.
3 Rice, Potatoes And Noodles
What could happen there? Wrong thinking! Because with many foods, it is not the reheating that is the problem, but the wrong storage. Warm potatoes are a wonderful breeding ground for the bacterium Clostridium botulinum. And that can lead to tangible food poisoning. Unappetizing bacteria can also quickly gather in rice and pasta. But if you put pasta and the like in the fridge quickly, you can prevent the bacteria from growing.
Warming up a scrambled egg again? Admittedly, this is not a completely safe thing to do. It depends above all on how the egg was stored. Because if egg dishes stand around at room temperature for too long, dangerous salmonella can form. However, if the food is cooled quickly, for example with the help of a cold water bath, it can still be eaten the next day.
5 Chicken And Fish
Most people don’t give fish a second chance. Surprisingly, however, it doesn’t have to be, because once prepared, fish really does keep for another day in the fridge. And it doesn’t even have to be reheated the next day, but can be eaten cold. This is even better for the taste because reheated fish often tastes dry
Chicken can be reheated, provided it is stored correctly. If the meat has been cooled down quickly, no salmonella should have formed yet. However, chicken changes its protein structure when it is warmed up and can therefore be hard on the stomach.