OK champs while I research this I figure I would throw this out there.
I have been told that reheating food must be taken to 160 for food safety.
I have some precooked roast beef slices and juice that the wife was given at work. Everything is vacuum packed and the beef appears to be cooked well done and seasoned and sliced for Chicago style Italian beef sandwiches.
Traditionally only the juice is hot and the beef takes a quick swim through the juice before it goes on the sandwich.
But all of mine just cam out of the freezer yesterday and is still semi frozen.
I think if I take it to 160 it will way over cook the beef.
What's safe?
I have been told that reheating food must be taken to 160 for food safety.
I have some precooked roast beef slices and juice that the wife was given at work. Everything is vacuum packed and the beef appears to be cooked well done and seasoned and sliced for Chicago style Italian beef sandwiches.
Traditionally only the juice is hot and the beef takes a quick swim through the juice before it goes on the sandwich.
But all of mine just cam out of the freezer yesterday and is still semi frozen.
I think if I take it to 160 it will way over cook the beef.
What's safe?
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