always kepp it in the frige and then you can heat it up again
If you are trying to keep cooked ribs hot but not let them dry out, you will have to keep the in a warmer (140 degrees F and above) and in a sealed container - either a closely covered pan or wrapped in foil.
If you keep stirring it and turning over, and depending on how hot it was, and how cool you want it maybe 20-30minutes. Just guessing have done it, however never timed it precisely.
Yes, bacteria can grow in cooked rice if it is left at room temperature for an extended period of time. To prevent bacteria growth, it is recommended to store cooked rice in the refrigerator within two hours of cooking and consume it within three to four days. reheating rice to steaming hot before consumption can also kill any bacteria present.
! mix of hot sauce , soy sauce, pepper and a dash of salt is delicious!
To make boiled chicken and rice, first, boil chicken in water with salt and any desired seasonings until fully cooked. Remove the chicken, shred it, and set it aside. In the same water, cook rice until tender. Mix the shredded chicken with the cooked rice and serve hot.
No, hot foods are meant to be kept hot and cold foods cold. If you cook chicken, you should keep it at the cook temp until everyone is done eating, and then immediately put it in a storage container or bag and keep it in the fridge if you plan on using/eating the rest within a day or two. Keep it in the freezer if you want to keep it fresh for about a month.
To keep bacteria from growing
In the shade with plenty of fresh water.
Yes, you can reheat soup with rice in it. If it has thickened too much, you may want to add enough liquid such as milk, water or broth to keep it from sticking and scorching as it heats. Stir it often until it is hot.
If loosely tented immediately with aluminum foil (shiny side in), a cooked chicken will keep warm for about 30 mins.
No, hot dogs are not supposed to be slimy when they are cooked.
Tinfoil can come in handy to keep dried herb fresh or over hot food to keep in heat.