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6 Foods You Should Think Twice About Reheating (And Why It Matters!)
Reheating leftovers is a kitchen lifesaver — it saves time, reduces waste, and keeps meals convenient. But did you know that some foods can change in texture, taste, or even safety when reheated? Most folks don’t realize that reheating certain foods can cause problems ranging from unpleasant flavors to potential health risks.
Before you zap your dinner in the microwave again, check out these 6 foods you should think twice about reheating — and why it really matters!
1. Rice
Why it matters: Cooked rice can harbor bacteria called Bacillus cereus if not stored properly. When rice is left at room temperature for too long, spores can multiply, producing toxins that aren’t destroyed by reheating. This can cause food poisoning.
Tip: Cool rice quickly after cooking, store it in the fridge, and only reheat once thoroughly.
2. Chicken
Why it matters: Reheating chicken improperly can dry it out, making it tough and unappetizing. More importantly, if it’s not reheated to a high enough temperature, bacteria like Salmonella can survive.
Tip: Reheat chicken evenly to at least 165°F (74°C), ideally using the oven or stovetop for better texture.
3. Potatoes
Why it matters: Like rice, cooked potatoes can develop harmful bacteria if left out too long. Reheating can’t eliminate these toxins if they’ve formed.
Tip: Store cooked potatoes in the fridge within two hours of cooking and reheat only once.
4. Mushrooms
Why it matters: Mushrooms contain proteins that can break down and cause digestive issues if reheated improperly or multiple times.
Tip: Reheat mushrooms gently and only once, ideally in a pan rather than a microwave to preserve texture.
5. Eggs
Why it matters: Reheated eggs, especially those in sauces or casseroles, can become rubbery and develop off flavors. Also, reheating certain egg dishes multiple times can risk foodborne illness.
