Appears in
On Food and Cooking

By Harold McGee

Published 2004

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As a general rule, leftover meats are safest when refrigerated or frozen within two hours of the end of cooking, and reheated quickly to at least 150°F/65°C before serving a second time. To be served cold, the meat should be well cooked to begin with, refrigerated quickly, and served within a day or two, fresh out of the refrigerator. If in doubt, it’s best to heat the meat thoroughly, and compensate for the adverse effects on taste and texture by shredding the meat and moistening it with a flavorful liquid.