some questions about reheating and spoiling (more of a biology question
than a cooking one):

a large chicken pie with fresh inregdients & chicken which i have pre
boiled.

1 i bake it myself on monday
2 eat some,leave rest to cool & put it in fridge
3 on tues put it in oven again for 20min
4 eat some,leave whats left to cool & put it in fridge
5 repeat

at what points in the cycle can the chicken pie go bad?
some parts of the pie cool at different rates (crust,centre). does
centre take longer to spoil?

thanks,
Sam

s wrote:
> some questions about reheating and spoiling (more of a biology question
> than a cooking one):
>
> a large chicken pie with fresh inregdients & chicken which i have pre
> boiled.
>
> 1 i bake it myself on monday
> 2 eat some,leave rest to cool & put it in fridge
> 3 on tues put it in oven again for 20min
> 4 eat some,leave whats left to cool & put it in fridge
> 5 repeat
>
> at what points in the cycle can the chicken pie go bad?
> some parts of the pie cool at different rates (crust,centre). does
> centre take longer to spoil?
>
> thanks,
> Sam
>

any time the food reaches a temperature between 40 and 140 degrees
farenheit, iit has the capability to grow many bacteria. the longer it
is stored, even if it cooked and cooled properly, it will spoil a bit.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett wrote:
>
> s wrote:
> > some questions about reheating and spoiling (more of a biology question
> > than a cooking one):
> >
> > a large chicken pie with fresh inregdients & chicken which i have pre
> > boiled.
> >
> > 1 i bake it myself on monday
> > 2 eat some,leave rest to cool & put it in fridge
> > 3 on tues put it in oven again for 20min
> > 4 eat some,leave whats left to cool & put it in fridge
> > 5 repeat
> >
> > at what points in the cycle can the chicken pie go bad?
> > some parts of the pie cool at different rates (crust,centre). does
> > centre take longer to spoil?
> >
> > thanks,
> > Sam
> >
>
> any time the food reaches a temperature between 40 and 140 degrees
> farenheit, iit has the capability to grow many bacteria. the longer it
> is stored, even if it cooked and cooled properly, it will spoil a bit.
>
> --
>
> saerah
>
> "It's not a gimmick, it's an incentive."- asterbark, afca
>
> aware of the manifold possibilities of the future
>
> "I think there's a clause in the Shaman's and Jujumen's Local #57 Union
> contract that they have to have reciprocity for each other's shop rules."
> -König Prüß

When I heat leftovers, I just heat what is going to be eaten at the
time and put the rest back in the fridge.....Sharon

s wrote:
> some questions about reheating and spoiling (more of a biology question
> than a cooking one):
>
> a large chicken pie with fresh inregdients & chicken which i have pre
> boiled.
>
> 1 i bake it myself on monday
> 2 eat some,leave rest to cool & put it in fridge
> 3 on tues put it in oven again for 20min
> 4 eat some,leave whats left to cool & put it in fridge
> 5 repeat
>
> at what points in the cycle can the chicken pie go bad?
> some parts of the pie cool at different rates (crust,centre). does
> centre take longer to spoil?

This is a very bad idea and a very bad way to reheat food. What you're
doing is sponsoring bacterial growth in a big way. There's no way to
forecast exactly without knowing exactly what you've done, complete with
temperatures. It's within the realm of possibility that the pie can be
contaminated enough by the second day and certainly the third to cause
you problems.My suggestion is to take out of the fridge however much you
want to eat at one sitting and warm just that.

Beyond the bacteriological question, each time you reheat food, it's
cooked more and the quality deteriorates rather markedly.

Pastorio