Seriously, he stopped re -heating the leftovers in the container in which they came. That is why

When hunger and laziness roams, heated you, or heated last night or the remaining pasta that you took to the house from a restaurant in Microwave It looks like the best idea. But if you do not do it correctly, you can eat MicroPlastics And harmful chemicals.

But is plastic pollution dangerous, as experts say? All signs indicate yes. Ticket after Ticket It has been shown that the resulting chemical exposure to accurate plastic can pose major health risks, and link increases in medical issues such as infertility and even cancer.

Most of the dining containers abroad are not safe to heat

“If you are using containers to heat the food, it should be classified as a safe heat,” Ricardo Garkin advises, the executive chef of Louise Coral Gabies in Miami. “Most restaurants do not use them because they are more expensive.”

Aluminum, cardboard and paper containers are usually plastic and safe to store and heat foods. Cheap plastic output containers are often not safe and should never be used to reheat food. Cutrofum is worse because it dissolves in the microwave, which is an indication that it is an insecure container to reheat the food.

Read more: These seven containers do not belong to eating in the recycling basket

What do you use instead of plastic?

So what is the best way to reheat this delicious meal? We were attracted to the conversation with Jarquin, who supervised the process of operations and food safety for the major hotels chains including Forsiezons, Hilton, Marriott, as well Bricks and mortars In St. Petersburg, Florida, to get the slender to use the food containers abroad.

Ideally, the restaurant uses fertilizer, aluminum or cardboard products, which can be found in Brick & Mortar and favorite Montgomery. There is a confirmed way to ensure food storage and heat in a safe container (whether by initial temperature or via microwave) is simply the use of your own.

“The safest containers are free of BPA, or even better than glass containers like Pyrex,” recommends jarquin. “Stainless and aluminum steel are also great, not only for microwave.”

One of our favorite options is this Group of 10 colored pieces That provides convenience of multiple sizes. This means that you can reduce the shape to accommodate the amount you plan to re -heat or take it to the house from the restaurant, from a full entry into a few bites of candy.

Beware of plastic containers that are marketed

Several plastic containers are marketed as “a safe freezer and microwave”, but mostly marketing terms. Plastic containers or microwaves should not be frozen. ZipLoc and Rubbermaid It faces a lawsuit to announce its plastic containers as “safe for microwave” and “safe freezer”. When heated, plastic containers are found to rid chemicals in food. When frozen, the plastic often separates, which can pollute food.

How to heat food safely

More important than Re -heating your food so that it tastes good Ensure that he is safe to eat. Do not reheat your residue in an unsafe bowl. This includes most of the cheap plastic containers used by restaurants, such as plastic invalids or black plastic containers. Delicious containers such as those that the chicken salad gets in the grocery store are “safe for food” for storage, but it is still recommended to use them to reheat food at high temperatures.

When re -heating the food in the microwave, always use glass or ceramic. Keep any containers, covers, or utensils that contain plastic or rubber and are used for service only.

How to heat the food so that it tastes good

Regardless of the risk of plastic exposure when hot food is stored in these containers, you will need to ensure that residues of reheating them maintain the total quality.

“Although saving in the microwave is fast and easy, better results can be achieved often by re -heating on the stove,” says Montgomery. “A little additional fat such as olive oil and butter, in addition to spices, can be useful,” she added, noting that this is not related to some dishes such as Carpaccio famous beef in its restaurant, which must be consumed in the entire site.

Jarquin repeat these feelings. “You get a much better result when re -heating food residue in A. frying pan Or in oven“He emphasizes, revealing that some dishes may taste better when enjoying them the next day.” In America Kitchen, Rigatoni continues with vodka sauce to become a taste the next day. Also, any of our pizza or mushroom pasta definitely improves the next day. “The flavors are soaked more than that, and the texture remains wonderfully when they are slowly rehearsal,” he says.

Other foods recommended by jarquin to enjoy at home after eating “soup, curry, hot and lazagna”, which are usually the elements that flavors can continue to develop overnight.

Fears about the growth of bacteria

Another risk that must be observed with food residue is the rapid composition of bacteria that can lead to brief diseases often but sometimes dangerous. In short, the longer the food is sitting, the greater these germs.

“The general rule is that it takes about two hours at room temperature and one hour if it is really hot” (usually more than 90 degrees Fahrenheit). “After that, bacteria can grow quickly and do not always see or smell. For this reason it is important to either serve hot food or cold quickly or keep it stored properly.”

Read more: I do not wander with rice residue – you should not

At the end of the day, if you are not afraid of fine plastic and/or diseases that are transmitted by food, there are no remnants worth temporary. Accept your losses and task yourself by raising homemade appetite to ensure safe plastic -free bites inside your kitchen.

For a comprehensive guide to food safety protocol, check the Disease Control Center Four steps for food safety.