Cooked mushrooms are another food that can be dangerous when reheated. The proteins in mushrooms can break down quickly if left at room temperature, which not only affects their flavor but can also cause digestive problems, such as stomach pain or bloating. Also, if not refrigerated properly, they can grow bacteria.
Tip: Refrigerate cooked mushrooms as soon as possible and if you decide to reheat them, do so at a low, consistent temperature to avoid problems.
8. Sauces and stews with cream or milk
Sauces or stews that contain dairy products, such as cream or milk, can separate when reheated, which not only affects their texture, but can also create an environment conducive to the development of bacteria if not properly refrigerated. Creams often coagulate and sauces can lose their creamy consistency when reheated.
Tip: When reheating these dishes, do so over low heat and stirring constantly to prevent the milk or cream from separating.
9. Reheated oils
Reheating oils such as olive, corn or sunflower oil can be problematic, as oils subjected to high temperatures repeatedly can release toxic compounds such as acrylamide, which has been linked to cancer risks. These oils can lose their healthy properties and produce harmful substances if reheated multiple times.
Tip: Avoid reusing or reheating oils already used for frying or cooking. It is best to use small amounts
Add fresh oil every time.
Additional dangers of reheating food
