[Sca-cooks] reheating Rice

[Amanda Blackwolf]

So, incase I was thinking about re-heating large quantities or rice, how
would I do that safely?

Amanda
----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 12, 2002 11:06 AM
Subject: Re: [Sca-cooks] reheating Rice


> At 11:38 AM 11/12/2002, you wrote:
> >part of the problem is HOW the rice is reheated.......
> >to what temperature
> >and how cooked was it in the first place.
>
> As I pointed out in the past, there are some really BIG health issues in
> the concept of re-heating rice, especially if you can't do it properly,
> which is often the case with large batches.
>
> As per an early August thread, "Simple pleasures OOP", Avraham was kind
> enough to remind us of the "nasties"
>
> <<you are thinking of a bacterium called _Bacillus cereus_, which
> is a spore-forming organism. It produces two toxins. One is heat- and
> acid-labile (i.e. breaks down under heat or acid treatment) which causes
> diarrhea 6-24 hrs after exposure, and one which is extraordinarily
> heat-stable, as well as resistant to acid and digestive enzymes, which
> causes vomiting in 1-6 hours. (Morbidity and Mortality Weekly Report
> 43(10):1994 Mar 18)>>
>
> Please, be careful.  And I'm not even thinking about flavour/texture here.
>
> Gorgeous Muiredach the Odd
> Clan of Odds
> Shire of Forth Castle, Meridies
> mka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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