Latest news with #leftovers
CNET
3 days ago
- General
- CNET
My Favorite Microwave Hack Keeps Food From Drying Out
CNET The microwave isn't exactly my go-to kitchen hero. It's more like that unreliable sidekick who occasionally pulls through in a pinch. Still, it has its moments -- especially when it's the only appliance around or I'm racing against the clock and my hunger is threatening to stage a coup. In those times, I'll toss in leftover rice, pasta, and -- when I'm feeling particularly wild -- even meat, then offer a small prayer to the microwave gods that the food doesn't come out drier than my sense of humor. My secret weapon? A humble glass of water. I pop it into the microwave alongside my food -- just 2 to 3 ounces. As it turns to steam, it keeps the air nice and moist, which helps prevent your dinner from transforming into a chewy disaster that could double as shoe leather. Pro tip: if you want that steam to show up before your food finishes heating, start with hot water or give the water glass a head start -- zap it solo for 30 to 40 seconds before inviting your main dish to the party. Heat the water for 30 seconds before placing food inside. David Watsky/CNET How to keep food moist in the microwave Step 1 : Put a small cup of water in the microwave : Put a small cup of water in the microwave Step 2 : Microwave on high for 40 seconds or until water is hot : Microwave on high for 40 seconds or until water is hot Step 3: Add food and microwave as you normally would If you want food to stay even more moist during cooking, add water directly to the microwave-safe dish or bowl your food is in, cover it and heat as you normally would. This will put the food in closer contact with the vapor. This method works best with fattier meats, such as chicken thighs and ground beef. It's perfect for heating prepared and frozen meals. David Watsky/CNET Read more: I Found the Best Way to Reheat Pizza and It's Not the Air Fryer I find the water trick helps most with fattier meats such as chicken thighs, hamburgers and pork. It's also a good safeguard when reheating leftover veggies and carbs such as rice, noodles, pasta and potatoes. It's also helpful when warming frozen foods or preparing meals from your favorite subscription service. Microwave user beware: This trick works well on many foods, but don't expect miracles. Super lean or dense meat may still be prone to drying, even with help from water. Not even a shot glass of holy water will help microwave-reheated pizza taste like it did the first time.
The Sun
3 days ago
- Entertainment
- The Sun
Five ways to turn your kitchen leftovers into a tasty cocktail
THINKING of throwing away the last of your weekly shop? Think again, because with a little creativity, your kitchen leftovers could become your next favourite cocktail. Here's some ideas . . . EGG 'N' SIPS: Leftover egg whites are a great addition to cocktails. Whisk them up and try them as a topping to gin fizz or sours for a velvet texture. Aquafaba (chickpea water) also works just as well. GIN WIN: If you have a few peaches or plums that are too ripe, give them a new life by infusing them in alcohol which takes on subtle flavours easily. Cut up the fruit and add to a jar with your spirit, such as gin or vodka, for a hint of sweetness in your next drink. A-PEELING DRINK: Apple peels and pear cores need not be wasted. Save your peels in a tub and keep them in the fridge to use as garnishes for cocktails. For added flare, gently use a lighter on a peeling and twist it — this should stay in place and it's what top mixologists use to top fancy cocktails. Carrot or beetroot peels also make vibrantly coloured syrups which are great for adding to cocktails. BERRY NICE: Use up the last of those blueberries, raspberries and blackberries to make a fruity syrup you can use in spritzes or to flavour sparkling water. The Emily in Paris cocktail Add berries to a pan of water with a few teaspoons of sugar. Simmer for five minutes and leave to cool before pouring into a jar to use for your next cocktails. CUP OF JOY: Used coffee grounds have so many uses but did you know you can infuse spirits or make coffee liqueur with them? Put the coffee in a jar and add around four tablespoons of sugar and a cinnamon stick, a vanilla bean pod or dash of vanilla essence. Leave overnight and add boiling water to the jar, strain the mixture through coffee filter paper and add a double shot of rum. Leave to cool and then store in the fridge. It's perfect for espresso martinis. 7 All prices on page correct at time of going to press. Deals and offers subject to availability Deal of the day WHETHER you're hitting the wilds on a camping trip or going to a festival, the Eurohike Nepal 65L rucksack is ideal. It was £60 but is now £29 at SAVE: £31 Cheap treat 7 MAKE your manicure last longer when you use the Vaseline Hand & Nail cream, RRP £3.99, now £2 at Poundland. Top swap YOU can add a nice zesty scent to your home with the Next lemon and bergamot diffuser, £20, or check out the homeware section of Primark to get similar for £6. SAVE: £14 Shop & save GET cooking on the handy indoor and outdoor George Foreman grill, on offer at B&M. Was £89, now £69. Hot right now FOR bargain women's and men's fashion, check the outlet section at Summer wedges start at £12. PLAY NOW TO WIN £200 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket. The more codes you enter, the more tickets you'll earn and the more chance you will have of winning!
SBS Australia
3 days ago
- Health
- SBS Australia
12 great end-of-week recipes to use up bits and pieces
Tomato and chickpea pasta soup. Credit: Donal's Real Time Recipes Donal's Real Time Recipes "We have all been there. That moment at the end of the week, where the kitchen is bare, and you need to make magic out of nothing," says TV chef, cookbook author and maestro of easy home cooking Donal Skehan. If you're nodding along in agreement, look no further. Here's a round-up of clever recipes, from Skehan and other great cooks, that give you delicious ways to use up bits and pieces from the fridge and pantry. The end of the week meal has never looked so good! Donal Skehan's "seriously good" mac and cheese recipe is ideal for using up whatever's in the fridge. Swap the cauliflower for broccoli if you like, or add in any little bits of leftover veg, and use whatever bits and pieces of cheese you have. "Roast chook never goes to waste in my house as there are countless ways to produce new dishes from leftovers, like this yummy salad with soba noodles and a fragrant ginger dressing. I use snow peas and spring onions in my recipe but change it up depending on what you love and have on hand," says Justine Schofield of this easy meal. This recipe from Silvia Colloca is a great way to use up leftover pasta (in any kind of sauce). All you need is eggs, milk, cheese and olive oil. Cooked on the stove-top, it's ready in 15 minutes. Just as the name suggests, this curry (or soup!) recipe from Alexx Stuart is a great way to use up what you have on hand. "Don't be bound by my ingredients list – make this curry your own by using any limp veg. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end, and blend on high for a few seconds," she says. Fried rice is such a good way to use up leftover rice. "I love fried rice and you can really pump it up with healthy vegetables when you make it at home. I've used leftover cooked ham in this version, but you can really add whatever you like to it, says Skehan of this easy and filling bowl. "In my mind, soup is the final destination for anything you've got hanging out in your fridge. I can pretty much guarantee you that whoever's eating a nice hot bowl of this soup isn't going feel like they're eating this week's leftovers," says Mary Berg. This soup is a great way to use up leftover chicken and/or cooked sausage, cooked vegetables and any small amounts of herbs. Who wouldn't love sitting down to this at the end of the week? This nourishing, comforting soup from Donal Skehan uses many pantry ingredients, along with plenty of vegetables, and the pasta cooks in the pot along with everything else. Serve with garlic toasts for a fantastic, filling and easy family meal. Ready in just 15 minutes, this satisfying pasta dish brings together pantry staples including dried pasta, tinned tomatoes, stock powder and evaporated milk. If you have yoghurt and self-raising flour on hand, you can make the easy pizza bases in this recipe and top it with whatever you like. The meat topping shown, inspired by Turkish pide, is delicious but the possibilities are endless, and it's a great way to use up what you have in fridge and pantry: Leftover roast veg; cold cuts or other leftover meat; various kinds of cheese; the last few sprigs of a bunch of herbs... Adam Liaw's method for clearing piled-up bread: a savoury bread pudding complete with ham, cheese and spinach. He suggests making it for breakfast, but it also works brilliantly as a an end-of-week supper if you plan ahead (it needs to soak for at least 2 hours). This Italian family recipe embraces the spirit of pizza in a cheesy, tomato-y bake. Add some salad or cooked green veg to round out the meal. You could also add leftover veg to the bake. Watch now Share this with family and friends
Yahoo
4 days ago
- General
- Yahoo
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts originally appeared on Parade. Reheating leftovers is basically an American culinary tradition. I know I do it as often as possible—why wouldn't I?Despite how common the habit is, most people don't realize how important it is to do it properly. (I didn't!) And I don't mean this in terms of etiquette: It's a matter of food safety and hygiene.🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊Yes, really. Improperly reheating last night's dinner can expose you and your family to dangerous bacteria that can make you seriously sick, according to food safety experts. Fortunately, staying safe comes down to one simple step you'll likely never forget again—at least not after reading see everything you need to know about reheating leftovers. Bon appétit (a second time; safely)!Related: The crucial step most people miss when reheating leftovers in the microwave? Stirring it. 'To reheat food properly, you need to reach 165˚F. This is not an arbitrary number; it is the temperature required to kill microbes that grow during food storage," Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health, tells Well, your food won't reach that temperature unless it's stirred. "Not doing so creates pockets of cooler areas in food where the microbes continue to survive, multiply and can cause disease," Roberts The Worst Things to Eat and Drink at the Airport, According to Food Safety Experts 'Microwaves work by causing molecules to vibrate which results in heat. However, you have probably noticed they don't heat evenly. This is in part because some molecules such as water are better at generating heat than others," Dr. Roberts explains. "To evenly disperse the water, we stir. In fact, some recipes call for adding water prior to microwaving and have steps for stirring."If you skip these steps, you will likely find a meal that is hot on the outside and frozen in the center. She adds, "If long as you follow the instructions and stir your leftovers, the microwave can be as safe as a stovetop or oven, and much faster.'Related: "If you skip stirring, portions of your food may not reach a safe internal temperature, which is necessary to kill harmful bacteria that may have grown during storage," says a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF. "This can increase your risk of foodborne illness, as even small amounts of food from underheated areas can introduce enough bacteria to cause illness.'As for which types those are? 'Almost all bacteria can grow in foods that are not properly reheated, including those that cause disease and spoilage," says Dr. Roberts. "The biggest concerns are the microbes that cause illness when you eat them like Salmonella and Campylobacter."Others include Listeria and E. coli, adds Reese. "These can survive microwaving if you have under-heated areas of food," he explains. "Food, no matter how it is reheated, needs to get to a safe internal temperature. When it doesn't, you are putting yourself at extreme risk for getting sick from it."Finally, keep in mind that viruses also dislike high temperatures and reheating is a way to destroy them, adds Dr. According to , co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety, some foods can be "like playing roulette when you don't heat them evenly." This includes any dish that is layered, like a lasagna recipe or a holiday casserole, which requires proper reheating throughout all of its layers. "Foods that are rich in protein, particularly eggs and seafood, and starchy foods such as rice, potatoes and pasta are some of the riskiest of all," he continues. Dr. Roberts also points to raw meats and seafood. "These items should be heated thoroughly and carefully to prevent uneven heating," she spots tend to occur more in dense foods or larger portions, Yakas explains. "Dense foods include proteins such as meat and poultry, casseroles and mixed dishes," she notes. "Soups, sauces and gravies with thicker consistencies can also contain more cold spots.'Related: Yes. In fact, some foods aren't necessarily riskier because of what they are, but because of how they were stored or prepared in the first place. "Cooked foods should be stored in the refrigerator within two hours of preparation. This includes leftovers from restaurants and our own homes," says Dr. Roberts. "Failure to store in a timely manner increases the risk. Age is also important; the longer we keep food, the higher the risk."Be sure to discard leftovers within three to four days of initial preparation, she adds. It may seem obvious, but practicing good hygiene goes a long way when it comes to food safety. "First, make sure that you wash your hands with warm water and soap, scrubbing for 20 seconds then rinsing and drying them thoroughly," says Yakaa. According to Dr. Roberts, the safest way is to use a food thermometer. "Ensure that no matter what method you use, your foods reach 165˚F throughout," she agrees, noting that you can keep it warm (135˚F/57˚C or above) while serving or store it in the fridge within two hours. "Wash your hands again after reheating the leftovers," she It's also generally safer to reheat food in the stove or oven."Stovetop and oven reheating methods may lack the convenience of the microwave's speedy heating, however, you're less likely to make yourself sick by not reheating these foods properly," Reese says. "You will still need to stir your reheated foods no matter the heating method used, but you're less likely to suffer foodborne illnesses from stovetop or oven-reheated foods." "Check to see how old the leftovers are," says Yakas. "A best practice is to label leftovers when initially storing. If the leftovers were properly refrigerated within two hours of initial cooking, they can be consumed within three to four days." Finally, remember that not all food storage containers are safe for reheating foods. "If microwaving, place the food in a ceramic or microwave-safe bowl," says Yakas. "For sauces, soups and gravies, reheat them by boiling them on a stovetop." Up Next:Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health Lisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF Jason Reese, co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts first appeared on Parade on Jun 1, 2025 This story was originally reported by Parade on Jun 1, 2025, where it first appeared.
The Sun
5 days ago
- Business
- The Sun
Five tips to give leftover vegetables a second chance with a ‘wow' factor
HAVING family over soon but stuck for ideas as well as cash? You could jazz up dishes, for added wow factor, just by using leftover uncooked veg to knock up some pickle or relish. Here's some ideas . . . RECYCLE OLD JARS: You will need jars to put your pickle or relish in, and could get a 12-pack of 300ml ones at Hobbycraft for £9, but the cheapest way to get started is to reuse empty jam or sauce jars. Give them a good wash, or pop in the dishwasher then use boiling water to rinse. TANGY TREAT: Pickled red onions are easy. Finely slice the onion, pop in a jar, cover with white wine vinegar, £2 at Sainsbury's, and add a pinch of salt and of sugar. Put the lid on and shake, leave for 20 minutes before trying — adding more vinegar, salt or sugar as you think best. Pop in the fridge and use on everything from tacos to sarnies. SPICE OF LIFE: Slice up any spare chilli peppers and pop in a jar. Then put 100ml of water in a pan and heat on the stove with a few teaspoons of sugar and one of salt, plus you could add mustard seeds or bay leaves from your spice rack. Bring to the boil then pour the liquid into the jar. Carefully put the lid on the jar and leave to cool. Once at room temperature, store in the fridge and the chillis should keep for a few months. CRUNCHY RELISH: Use up any mini- cucumbers or radishes to make a tasty relish. Slice your veg and keep it crunchy by adding to a sieve with ice cubes for ten to 20 minutes before pickling. I've figured out how to make the perfect fried eggs - it's so simple, works every time and you don't even need any oil Make a brine following the same instructions as before, leave to cool and add to the jar with your veg. You can also add onion, and herbs such as dill, for extra flavour. PASS THE CARROTS: The key for great pickled carrots is to cut them up into very fine matchsticks or use a peeler to create shavings. Follow the same brine instructions as above, but add some rice wine vinegar if you have it, as well as a dash of fish sauce. Once cooled and refrigerated, you can use these on Asian dishes such as dumplings or stir fries. All prices on page correct at time of going to press. Deals and offers subject to availability. 8 Deal of the day 8 PICK up the Graco Myavo Stroller in midnight black at – usually £124.99, now £99.99 as part of the baby goods sale. SAVE: £25 Cheap treat 8 TUCK into a Curry Pot Noodle from Iceland. They were £1.20 each, now down to 67p. SAVE: 53p What's new 8 CHARM your way into a loved one's heart with a gift from Pandora. The summer sale is now on, with up to 40 per cent off the popular charms and jewellery. Top swap GIVE brows a makeover using the Diorshow brow styler, above, £24.95, or try the budget e.l.f. Instant Lift brow pencil, below, £3, both Boots. Shop and save HIDE clutter in a stylish storage trunk. This Remy basket was £25 and is now down to £20 at Dunelm. SAVE: £5 Hot right now STOCK up on your favourite beers at Morrisons with an offer of three packs for £30, saving around £9. Includes ten-packs of Estrella and Doom Bar. PLAY NOW TO WIN £200 8 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket. The more codes you enter, the more tickets you'll earn and the more chance you will have of winning!
