Reheating Pork / Sausage Pasta

[JKRolling]

Hi all

One on my favourite quick meals is a take on sausage pasta. Basically shallot diced fried with the meat out of Italian style sausages with a bit of fennel and garlic. Dash of passata and some Italian hard cheese tossed together with pasta.

Question I have is that if I cook this in a large batch and put into plastic containers would it be safe for me to reheat at work in a microwave? Obviously it would be allowed to fully cool before putting in the fridge or freezer. I'm just unsure about reheating pork.

[toasty]

I would. Just make sure it's hot throughout when you eat it. Nuking it properly will kill off any potential bacteria.

[C70R]

JKRolling said:

I'm just unsure about reheating pork.

It's not significantly more dangerous to reheat pork than any other meat - just cook long and slow on the hob to make sure it's heated through, and you should be fine.

Far too much worrying and flapping about reheating things like meat and rice, probably precipitated by retards being allowed to make their own decisions.

[Sowler]

I rarely throw any left overs out. It all gets divided into tupperwares for lunch for work or depending on much is, left frozen for dinner for another night. I've reheated (fish, prawns, rice, etc) all sorts many days after it's been cooked and sat in the fridge and never had any problems. I always go on the rule if it looks and smells alright crack on.

[arch stant0n]

It'll be fine, we reheat sausage pasta like this all the time...and I have digestion that gets offended by almost anything dodgy!

Afaik, you're better off freezing pork from warm - it'll spend less time at the temp bacteria breed. Might be internet bks tho...

[48Valves]

Sowler said:

I rarely throw any left overs out. It all gets divided into tupperwares for lunch for work or depending on much is, left frozen for dinner for another night. I've reheated (fish, prawns, rice, etc) all sorts many days after it's been cooked and sat in the fridge and never had any problems. I always go on the rule if it looks and smells alright crack on.

Steady on there with the common sense!

[trumptriple]

Look, smell and finally taste. I keep cooked things in the fridge for up to 5 days, and sometimes forget and it's more like 7 days. I tend to freeze rice & pasta within a day though. That's probably more lax than the official guidelines, but I've always been ok.

[HarryFlatters]

No issues at all with reheating pork, just treat it like chicken (internal temp over 65 Celsius iirc).

I'd leave out the cheese until you've dished up the meal and you're ready to serve, if you're freezing the leftovers. After freezing, the fat can sometimes come out of the cheese and leave an unpleasant, split layer of fat on top of your meal.

Once the leftovers are hot, add as much parmesan as you like

[21TonyK]

HarryFlatters said:

(internal temp over 65 Celsius iirc).

Make the 75 for rehreating, 85 in Scotland, if you are

And as others have already said, the fact it's pork is irrelevant, its the same for all foods.

[HarryFlatters]

21TonyK said:

85 in Scotland, if you are

I am

[soad]

Eat it cold.

[Adamski69]

Have to agree and say fine to reheat. I am a big user up of left overs and freeze pretty much anything within reason. Eat up days and reheats are some of the tastiest meals going!!!

I do like a bit of cold second, 3rd or fourth day pasta though, straight out of the fridge with mayo please!!

[Type R Tom]

If you couldn't reheat pork, I'm not sure how pubs would sell so much slow cooked pork belly / pulled pork. It's not cooked fresh to order!