What Foods Taste Even Better Reheated?

 There are some foods that you definitely should not reheat. Potatoes, mushrooms, chicken, and eggs are examples of those that can be pretty contentious if you try to heat them more than once. However, that’s not always the case. Here, we’re going to look at foods that not only can be reheated but can taste even better when made the right way.

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Stews and soups

There’s nothing like a good hearty stew. One of the key ingredients of stew is, of course, enough time for all of the ingredients to mingle. As such, stews and soups that are heavy on the liquid content make for some excellent leftovers. Ratatouille is an example of a good vegetarian soup that can either be reheated just fine as it is or can be made into a puree to turn it into an entirely different type of meal on your second day with it.

The best way to eat beans

If you’ve been looking for healthy ways to add fiber and density to your meals, especially of the vegan variety, then the humble legume is going to be doing a lot of legwork. Mexican cuisine, in particular, is a treasure trove of great bean recipes, and few of them are quite as beloved as homemade refried beans. In fact, many would say that refrying those beans is how you really bring out their flavor. They make for an excellent side dish for so many meals and they don’t require much in the way of prep or ingredients, just salt, and milk.

What about rice?

Rice is a contentious one since any household that eats a lot of rice also tends to make a lot of it and heat it time and time again. Fried rice is especially delicious when you’re making it a day or two after originally cooking the rice. However, it is true that cooked rice can be contaminated by heat-resistant bacteria spores. As such, you need to make absolutely sure that any rice you plan to eat is piping hot, not just tossed into the microwave for a minute.

Chill out that chili

We’re back to the beans again, as chili is one of those meals that you always have way too much of after cooking. After all, it’s designed to be cooked in a big pot or a slow cooker. You should store any chili you make on its own, rather than plating it and storing it. It makes for some really easy plan-ahead meals, however, as you can make chips, rice, add baked potatoes, or stuff some peppers with it, later. As versatile as chili is, you can do all sorts with those leftovers and keep them for some time in the freezer.

If you’re ever uncertain about whether a food is safe to reheat, it’s best to do your research online. If you’re still not sure after you’ve done some Googling, then you should probably stay on the safe side and choose not to. With the foods above, however, you can go right ahead.

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