Tricky
is one Smokin' Farker
I had a couple of orders of fried rice from an Asian restaurant sitting in my fridge for a couple of days, and I was tired of trying to reheat rice in the microwave -- it always comes out dry and ends up in my garbage can.
So I took my rice cooker, dropped the rice into it, added a bit of water and soy sauce (2-3 T. of water, 2 T. of soy sauce) and put it on the steam cycle. It warmed it up and it came out incredibly moist and nearly as good as it was the first time around.
Once the rice cooker had stopped steaming, I tested the rice with my Thermapen and it was holding temp around 160 F. Is that hot enough that it would have killed any nasty bacteria that may have been in the rice? The cooker will hold the rice at that temperature for hours.
Thanks in advance.
So I took my rice cooker, dropped the rice into it, added a bit of water and soy sauce (2-3 T. of water, 2 T. of soy sauce) and put it on the steam cycle. It warmed it up and it came out incredibly moist and nearly as good as it was the first time around.
Once the rice cooker had stopped steaming, I tested the rice with my Thermapen and it was holding temp around 160 F. Is that hot enough that it would have killed any nasty bacteria that may have been in the rice? The cooker will hold the rice at that temperature for hours.
Thanks in advance.
