Tristán White wrote:
> Bought two hot, ready-cooked chicken yesterday lunchtime.
>
> It was for yesterday's supper, so I put it in the oven again to warm
> it up, and ate it with new potatoes, mushrooms, etc. Afterwards, left
> the remains to cool down and then put in the fridge.
>
> There's still almost a whole chicken left, which I was going to reheat
> tonight for a nice cheesy pasta dish.
>
> Would this be safe to do?

I don't see any reason why it wouldn't be?
Assuming you didn't let it sit out for a prolonged
period where bacteria would have grown. The
"reheating" itself shouldn't be a concern.
Goomba

>Goomba38
>Date: 10/12/2004 9:44 AM Eastern Daylight Time
>Message-id: >
>
>Tristán White wrote:
>> Bought two hot, ready-cooked chicken yesterday lunchtime.
>>
>> It was for yesterday's supper, so I put it in the oven again to warm
>> it up, and ate it with new potatoes, mushrooms, etc. Afterwards, left
>> the remains to cool down and then put in the fridge.
>>
>> There's still almost a whole chicken left, which I was going to reheat
>> tonight for a nice cheesy pasta dish.
>>
>> Would this be safe to do?
>
>I don't see any reason why it wouldn't be?
>Assuming you didn't let it sit out for a prolonged
>period where bacteria would have grown. The
>"reheating" itself shouldn't be a concern.
>Goomba

Mmmm . . . I dunno 'bout that. Assuming you got the chicken home in a timely
manner you'd probably be pretty safe if you popped it right back into the oven
and got the inner temp back up where it was supposed to be you'd be safe enough
the first time.

Cooling on the counter, assuming a residual bacteria count, could be iffy. If
you let it cool down to room temp, 30 minutes or so you're looking at a
potential contamination/bacterial build up. Leaving it overnight in the
fridge, assuming 40 degrees I don't think would be a problem either. Two
nights mebbeso.

Also, how do plan on reheating? You'll never get the temp high enough to kill
the bacteria unless a)you microwave the hell out of it or b)you shred the
chicken into a soup or other dish and get the temp waay up there.

Marc

Two. HTH :-)

Bob

Thanks, all of you!

I'll enjoy my pasta tonight and feel safe. :-))

On another note, I was reading the other day a health book (browsing
in a library, can't remember the name of it, I think I was in too much
shock) and I read that it is safer to put a warm chicken straight into
the refrigerator rather than letting it cool down to room temperature
first.

I was amazed. I always thought this was very dangerous to do, far more
dangerous than the likelihood of any bacteria forming on the chicken
before refrigeration.

Is there any truth in this? Surely you must always let food cool down
before refrrgerating....?

Apologies as this is a totally different query, but you all seem quite
knowledgeable on the subject so am just picking your brains...

All the best

TRISTÁN
London, UK

"Tristán White" > wrote in message
...
> Thanks, all of you!
>
> I'll enjoy my pasta tonight and feel safe. :-))
>
> On another note, I was reading the other day a health book (browsing
> in a library, can't remember the name of it, I think I was in too much
> shock) and I read that it is safer to put a warm chicken straight into
> the refrigerator rather than letting it cool down to room temperature
> first.
>
> I was amazed. I always thought this was very dangerous to do, far more
> dangerous than the likelihood of any bacteria forming on the chicken
> before refrigeration.
>
> Is there any truth in this? Surely you must always let food cool down
> before refrrgerating....?
>
> Apologies as this is a totally different query, but you all seem quite
> knowledgeable on the subject so am just picking your brains...
>

Putting hot food directly in the fridge is not dangerous in any way, but it
does waste energy.


--
Peter Aitken

Remove the crap from my email address before using.

How many times does it keep getting out of the oven?

--Blair
"Try killing it first."

Peter Aitken > wrote:
>The worry with poultry is E. coli and other potentially dangerous bacteria
>that may be present as a result of processing. If the bird is cooked
>properly, they have all been killed. Once cooled, what's going to grow?
>Unless your kitchen is a filthy mess of pathogenic bacteria, there's no
>worry when refrigerating for a week.

I had food poisoning on Sunday night because of what I
suspect was cross-contaminated chicken that was apparently
cooked properly, but may have had contaminant put on it
during plating as I don't think the staff were washing
themselves or their utensils properly.

--Blair
"But just try to prove it in court."

Peter Aitken > wrote:
>
>Putting hot food directly in the fridge is not dangerous in any way, but it
>does waste energy.

No, it uses energy for what you buy the energy to do.

--Blair
"Abuse the fridge. Save your ass."

>
> You are worrying WAY too much. You can safely cool a chicken on the counter
> and keep in the fridge for at least a week. What do you think happens with
> everyone's T-day turkey?

Most conscientious people will refrigerate it shortly after dinner,
and it usually doesn't sit out during dinner 2 hours. Or, it
shouldn't, anyway.
>
> The worry with poultry is E. coli and other potentially dangerous bacteria
> that may be present as a result of processing. If the bird is cooked
> properly, they have all been killed. Once cooled, what's going to grow?
> Unless your kitchen is a filthy mess of pathogenic bacteria, there's no
> worry when refrigerating for a week.

You are so wrong, it isn't even worth talking about. Yes, bacteria
can grow in the cleanest kitchen. Cooking it once won't keep bacteria
from growing. No, you can't leave cooked poultry out on the counter
for more than 2 hours, without taking a chance on getting food
poisoning.

N.

On Tue, 12 Oct 2004 14:40:19 +0100, Tristán White wrote:

> Bought two hot, ready-cooked chicken yesterday lunchtime.
>
> It was for yesterday's supper, so I put it in the oven again to warm
> it up, and ate it with new potatoes, mushrooms, etc. Afterwards, left
> the remains to cool down and then put in the fridge.
>
> There's still almost a whole chicken left, which I was going to reheat
> tonight for a nice cheesy pasta dish.
>
> Would this be safe to do?
>
> Thanks
>
> TRISTÁN

Use the microwave, it's faster and therefor safer, also don't
cool poultry outside the fridge unless it's burning hot pput in the fridge
right away.

On Tue, 12 Oct 2004 14:40:19 +0100, Tristán White wrote:

> Bought two hot, ready-cooked chicken yesterday lunchtime.
>
> It was for yesterday's supper, so I put it in the oven again to warm
> it up, and ate it with new potatoes, mushrooms, etc. Afterwards, left
> the remains to cool down and then put in the fridge.
>
> There's still almost a whole chicken left, which I was going to reheat
> tonight for a nice cheesy pasta dish.
>
> Would this be safe to do?
>
> Thanks
>
> TRISTÁN

Use the microwave, it's faster and therefor safer, also don't
cool poultry outside the fridge unless it's burning hot pput in the fridge
right away.