When you need a quick fix, reheat leftovers from last night’s dinner in microwave oven seems like the best solution. But if you reheat them in a plastic container, you risk swallowing them. microplastic.
Since microplastics have become a common topic lately, you may be wondering if plastic pollution is as bad as people say. Unfortunately, all signs point to yes. Study after study shows that chemical exposure to microplastics can pose significant health risks and has been linked to an increase in medical problems such as infertility and even cancer.
Here’s everything you need to know about reheating leftovers safely.
Most take-out containers are not heat-safe.
Most black plastic containers are not microwave safe.
“If you use takeout containers to heat food, they should be labeled as heat-safe,” advises Ricardo Harquin, executive chef at Loews Coral Gables in Miami. “Most restaurants don’t use them because they’re more expensive.”
Containers made from aluminum, cardboard and paper are usually plastic-free and safe for storing and heating food. Cheap plastic takeout containers are generally unsafe and should never be used to heat food. Styrofoam is even worse because it melts in the microwave, a clear sign that it is not a safe utensil for heating food.
Read more: These 7 Food Containers Shouldn’t Be Throwed in the Recycle Bin
What to use instead of plastic
This may sound like extra work, but the safest option is to bring your own container to store leftovers.
So what’s the best way to reheat this delicious food? We spoke with Jarkin, who oversaw culinary operations and food safety protocol at major hotel chains including Four Seasons, Hilton and Marriott, as well as Hope Montgomery, owner of Brick & Mortar in St. Petersburg, Florida, to learn how to safely use takeout containers.
Ideally, the restaurant uses compostable items made from paper, aluminum or cardboard, which can be found at Brick & Mortar and are Montgomery’s preferred material. A reliable way to ensure that food is stored and reheated in a heat-resistant container (whether at starting temperature or using a microwave) is to simply use your own.
“The safest containers are BPA-free or, better yet, glass ones like Pyrex,” recommends Jarkin. “Stainless steel and aluminum are also good, but not for the microwave.”
One of our favorite options is colorful set of 10 items. allowing for the convenience of multiple sizes. This means you can limit the shape to accommodate the amount you plan to reheat or take home from the restaurant, from an entire dish to a few dessert bites.
Beware of plastic containers that are marketed as microwave and freezer safe.
Many plastic containers are marketed as “freeze and microwave safe,” but they are not.
Many plastic containers are marketed as “freeze and microwave safe,” but this is mostly marketing jargon. Plastic containers should never be frozen or microwaved. Ziploc and Rubbermaid are facing lawsuits for advertising their plastic containers as “microwave safe” and “freeze safe.” When heated, plastic containers have been found to leach chemicals into food. When frozen, the plastic often breaks off, which can contaminate the food.
How to reheat food safely
Deli containers may be considered food safe, but glass and ceramic are safer options for heating food in the microwave.
Even more important than reheat food so it tastes good make sure it’s safe to eat. Never reheat leftover food in non-heatproof containers. This includes the cheapest plastic containers used in restaurants, such as plastic clamshells or black plastic containers. Deli containers, like the ones you buy chicken salad in at the grocery store, are considered “food safe” but are still not recommended for reheating food at high temperatures.
When heating food in the microwave, always use glass or ceramic. Store any containers, lids or utensils containing plastic or rubber and use them only for serving purposes.
How to reheat food so it tastes good
The air fryer is one of our favorite ways to reheat leftovers.
Besides the risks of plastic exposure when storing hot food in these containers, you need to make sure that reheating leftovers will maintain the overall quality.
“Although microwaving is quick and easy, better results can often be achieved by reheating on the stovetop,” says Montgomery. “A little extra fat, such as olive oil and butter, and seasonings can also be helpful,” she adds, noting that this is not the case for some dishes, such as her restaurant’s famous beef tenderloin carpaccio, which should be consumed whole on the spot.
Zharken shares these sentiments. “You’ll get much better results by reheating leftovers in the oven. pan or in bake“At Americana Kitchen, rigatoni with vodka sauce gets better the next day. Plus, any of our mushroom pizzas or pastas are definitely better the next day. The flavor soaks in even more and the texture remains great when reheated slowly,” he says.
Other foods Jarquin recommends for after-dinner consumption at home include “stews, curries, chilies and lasagna,” which are typically foods whose flavors can continue to develop overnight.
Concerns about bacterial growth
Food, including cooked rice, can quickly grow bacteria if it is not stored properly.
Another risk to consider when using leftovers is the rapid formation of bacteria, which can often lead to short-term but sometimes serious illness. In short, the longer food is stored, the faster these spores grow.
“The general rule is that it takes about two hours at room temperature and one hour if it’s very hot outside” (usually above 90 degrees Fahrenheit), Jarquin said. “Bacteria can then grow quickly and you don’t always see or smell it. That’s why it’s important to either serve food hot, cool it quickly, or store it properly.”
Read more: I don’t mess around with leftover rice, and neither should you.
At the end of the day, if you’re even remotely afraid of microplastics and/or foodborne illnesses, no amount of leftovers is worth the temporary gratification. Embrace your losses and challenge yourself to whip up a homemade treat to ensure safe, plastic-free bites in the comfort of your own kitchen.
Detailed guidance on food safety protocol can be found at the Centers for Disease Control and Prevention (CDC). Four steps to food safety.
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