Reheating poultry

[deepfryerdan]

I have the hardest time reheating poultry. Chicken, for instance, I use the microwave and it always comes out tough and rubbery. I've tried lower power settings, turning the turn table off, using the metal rack, etc. So what is the key? I'm going to have to do it tonight for dinner (the Mrs. is out with friends so I'm eating leftovers, actually of this: http://www.cookingforums.net/showthread.php?p=29303#post29303) and I'd prefer it not suck. Lend me your knowledge dear forum friends!

[_GG_]

Reheating poultry is something to be careful with. You absolutely need to get it up to temp for a good 3-4 minutes for it to be safe, but doing that in a microwave or pan will dry it out (and microwave will turn it like rubber as well), so neither are ideal.

Personally, I steam to reheat poultry. With your turkey bacon wrapped chicken there, I would put into a bamboo steamer (or whatever steamer you have) and steam for 3 minutes, then finish under a grill or in a pan to recrisp the bacon.

You know it is a safe temperature because steam that is contained, as in a steamer will go well above the 100c it reaches in water form. Also, it gives moisture to food as opposed to taking it away and the heat from steam, because it surrounds the food so entirely cooks/reheats much more evenly and penetrates the food more quickly.

Even if I am reheating a curry or sauce based chicken dish, I will add a little water to it, put in in a pan and cover with a really tight lid to allow it to steam, then remove lid to cook off excess water if there is any.

Hope that helps. Don't take any chances when reheating poultry, gravy, sauces or rice...they are the worst offenders for giving you the rumbles!

[Big Daddy's House]

Most of the time, I prefer to eat leftover poutry cold the next day.

Especially turkey, baked or fried chicken. Don't know why, but I do.

[PappaLazarou]

Most of the time, I prefer to eat leftover poutry cold the next day.

Especially turkey, baked or fried chicken. Don't know why, but I do.

I agree Sherm. And shock ! Horror !, even KFC tastes better. In fact its when KFC is cold that you appreciate how much fat is actually in it...:D

[_GG_]

Most of the time, I prefer to eat leftover poutry cold the next day.

Especially turkey, baked or fried chicken. Don't know why, but I do.

Good point...it is fine out of the fridge.

The dangers are when it is reheated, but not enough.

[Big Daddy's House]

How is it dangerous when it's heated?

It should be ok, as long as it isn't reheated too many times. That could help pave the way for spoilage to set in.

I've had it reheated before. For instance, a friend down the street cooked some fried drumsticks, he gave me 3 of them.

I didn't get to eat them right away, so I vacuum sealed them and put them in the freezer.

When I was ready to eat them, I just reheated them in the oven, rather than in the microwave, because it's the oven's nice & dry heat that helps bring back the dry crispiness on the outside that you're looking for.

[_GG_]

How is it dangerous when it's heated?

It should be ok, as long as it isn't reheated too many times. That could help pave the way for spoilage to set in.

I've had it reheated before. For instance, a friend down the street cooked some fried drumsticks, he gave me 3 of them.

I didn't get to eat them right away, so I vacuum sealed them and put them in the freezer.

When I was ready to eat them, I just reheated them in the oven, rather than in the microwave, because it's the oven's nice & dry heat that helps bring back the dry crispiness on the outside that you're looking for.

Yep..that's why I said dangerous when reaheated...but not enough...i.e. not to a high enough temp. That was how my sister got food poisoning...she reheated chicken from the fridge in teh microwave but on a low heat and only for a minute.

TBH, I am not that concerned, so long as it is brought up to temp, I don't worry...I just like to give safest advice on open forums.