Reheating meat requires the heat to reach the center without drying out the surface. The proper method varies from a large piece in a sauce to a small slice or mince, but all leftovers should be properly preserved before contemplating heating.
Heat the required portion
Remove only the serving portion, and return the rest of the packages to refrigerate. This keeps food organized and reduces frequent heating cycles. If the portion is frozen, follow the appropriate thawing or heating method and the machine instructions.
In the pot or oven
Add a little broth or water if appropriate for the recipe, and cover the pot to help distribute the heat. Do not add too much liquid that will unnecessarily change the taste. Stir or distribute the pieces to allow the heat to reach everyone, especially in dense dishes.
In the microwave
Use a designated container, and cover it appropriately to allow steam to escape. Turn or rearrange the food during heating according to the appliance's instructions, and allow the required standing time. Hot spots do not mean that every center reached the same temperature.
Check with a thermometer
Aim for 74°C in reheated leftovers. Check more than one place in the large or dense dish, and continue heating if the reading is insufficient. Do not use color or steam alone as a criterion.
What doesn't heating fix?
Reheating does not make food safe after an unsuitable period outside refrigeration. If storage conditions are unknown or spoilage is suspected, do not taste it as a test. Portioning cooked beef or other meat into smaller packs makes later reheating easier.
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