Can the base be reheated several times?

[JerryM]

i keep each base i make in the fridge and fry the curry from a cold base. if i was not going to use all the base within 7 days i would freeze some.

frying from cold works fine and i don't see a need to reheat.

Yes it does hog the fridge but that?s life

[Bobby Bhuna]

i keep each base i make in the fridge and fry the curry from a cold base. if i was not going to use all the base within 7 days i would freeze some.

7 days is too long IMHO. I would keep a base sauce for 5 days at the very very most. Would you keep soup in the frdige for a week? I know that I wouldn't!

[Bobby Bhuna]

hi guys
if the reheating of the base is dangerous how did a chinese stock keep going for 50 years! reheating and cooling i'm sure,it was only when the family were moving i think to england, that they had to leave the stock!

They obviously used the stock fairly regularly (otherwise why keep it for 50 years), so what would have been happening is that most of the stock was regularly replaced, leaving very little of the old stock containing the toxins.

so why is it harmful to do the same for the curry base sauce has no animal fats( which forgive any ignorance) were more harmful than veggie fats (cholesteral and that)

For the most part, animal fats are worse for your health than veggie fats, however we're not talking about how harmful fats are, we're talking about bacteria releasing toxins into food.

hey maybe i'm wrong but if the sauce is cooled and then reheated then cooled and reheated again then provided it is not comtaminated with meat then surely the only toxins would be harmful would be the oil in it and i thought there was a certain amount of times that it can be reused!

Vegetable / Sunflower oil are not toxins. A toxin is a poison produced by a living organism, such as a bacterium.

most of the bases are or start out quite runny so the amount of oil would be minimal. am i wrong?

There's a lot of oil in many of the bases from this site, not that this has anything to do with the number of times it is safe to reheat them.

Here's some material of relevance:

"Managing Food Safety: A Regulator's Manual For Applying HACCP
Principles to Risk-based Retail and Food Service Inspections and
Evaluating Voluntary Food Safety Management Systems" (Center for Food
Safety and Applied Nutrition, July 2005)
FDA

"Potentially hazardous food that has already been reheated should not
be cooled and re-heated a second time, to avoid the food being at
temperatures that support the growth of pathogenic bacteria four times
(cooling, heating and re-cooling and re-heating).  If pathogens were
present in the food, they could multiply to dangerous levels."

http://www.cfsan.fda.gov/~acrobat/hret3.pdf

[Curry King]

Don't know about reheating numerous times as I have never done it although I did used to keep base sauce in the fridge for up to 2 weeks with no problems.  There was one occasion though where I went to get the last of it out and some mold had formed on the top, I simply scraped it off and heated it up as normal, never done me any harm 

[Bobby Bhuna]

Don't know about reheating numerous times as I have never done it although I did used to keep base sauce in the fridge for up to 2 weeks with no problems.  There was one occasion though where I went to get the last of it out and some mold had formed on the top, I simply scraped it off and heated it up as normal, never done me any harm 

You guys are ******* gross!!!

Now I know where you're getting the "taste" and the "smell" from! ;D

[Chris303]

hi guys
if the reheating of the base is dangerous how did a chinese stock keep going for 50 years! reheating and cooling i'm sure,it was only when the family were moving i think to england, that they had to leave the stock! so why is it harmful to do the same for the curry base sauce has no animal fats( which forgive any ignorance) were more harmful than veggie fats (cholesteral and that) hey maybe i'm wrong but if the sauce is cooled and then reheated then cooled and reheated again then provided it is not comtaminated with meat then surely the only toxins would be harmful would be the oil in it and i thought there was a certain amount of times that it can be reused!
most of the bases are or start out quite runny so the amount of oil would be minimal. am i wrong?

regards
gary

this has nothing to do with oil. it is to do with endo toxins produced by bacteria in any food... not just curry sauce.

[SnS]

Personally I wouldn't keep a base gravy in a fridge for more than a few days. Any more than that, you're inviting trouble. If bacteria (and toxins) multiply and decide they're going to get you, you'll only do it the once. Food poisoning is not nice, so its better to play on the safe side. A base gravy is relatively cheap to make - so why put your health at risk?

Basic food hygiene and common sense - isn't it?

SnS  ;D

[JerryM]

have never had any problems with the 7 day fridge storage in - well quite a few years.

only had food poisoning on 1 occasion in my life - from up an upmarket place and put it down to prawns.

well impressed that i can now increase this storage period with safety margin to say 14 days - although in practise the 4.5l capacity of my pan means that it will be long gone in that time.

I do feel the reheating to be not a good idea down to the toxins and therefore fridge storage the best practical option

[Bobby Bhuna]

have never had any problems with the 7 day fridge storage in - well quite a few years.

only had food poisoning on 1 occasion in my life - from up an upmarket place and put it down to prawns.

well impressed that i can now increase this storage period with safety margin to say 14 days - although in practise the 4.5l capacity of my pan means that it will be long gone in that time.

I do feel the reheating to be not a good idea down to the toxins and therefore fridge storage the best practical option

Don't do that. Let your base cool, separate it into portions and freeze. I notice no difference whatsoever using frozen base, and it's so much better practise.

[Chris303]

have never had any problems with the 7 day fridge storage in - well quite a few years.

only had food poisoning on 1 occasion in my life - from up an upmarket place and put it down to prawns.

well impressed that i can now increase this storage period with safety margin to say 14 days - although in practise the 4.5l capacity of my pan means that it will be long gone in that time.

I do feel the reheating to be not a good idea down to the toxins and therefore fridge storage the best practical option

upmarket / downmarket - does not matter what class the eatery is... it all depends on the kitchen... you ever watched ramsays kitchen nightmares? some very fancy restaurants with disgusting kitchens and staff.