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Old 05-12-2007, 07:10 AM   #1
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1/2 cooked meal in refrigerator?

ok am I on the right track here? I'm making this today probably between 11 and 12. I'm doing everything except #3. Than I have to transfer it all about 10 minutes away at around 2:30pm and finish it. I'm guessing we'll be eating maybe 3:30/4:00pm ish. I shouldn't just leave this on the counter after I finish steps #1 and #2 should I? I have to put it in the refrigerator right?

Here is the recipe with the steps

Mediterranean Chicken - Allrecipes

Thanks

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Old 05-12-2007, 07:33 AM   #2
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Yes, I would put it in the fridge since the chicken is only partially cooked. Why aren't you cooking it till done at home and reheat?
Adding the olives when reheating, then you could leave it on your counter,(at least I would).
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Old 05-12-2007, 07:40 AM   #3
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Originally Posted by Barb L.
Yes, I would put it in the fridge since the chicken is only partially cooked. Why aren't you cooking it till done at home and reheat?
Adding the olives when reheating, then you could leave it on your counter,(at least I would).
I don't usually like reheating chicken and I want the meal to come out super. I'm afraid of it drying out and/or overcooking.
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Old 05-12-2007, 07:52 AM   #4
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You should never partially cook chicken. Once you start to you it you should cook it all the way through.
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Old 05-12-2007, 07:59 AM   #5
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I agree with you but with all the sauce in it, it still should be fairly warm when you take it and reheating o med.-low heat should be fine. Maybe someone else can be of better help. Good luck - sounds yummy! Have a great time!!

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Old 05-12-2007, 08:37 AM   #6
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I might even just get the sauce ready and than when I arrive at my MIL sear the chicken, pour the sauce in and simmer until done.
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Old 05-12-2007, 09:00 AM   #7
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Quote:
Originally Posted by legend_018
I might even just get the sauce ready and than when I arrive at my MIL sear the chicken, pour the sauce in and simmer until done.
Sounds like a winner !
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Old 05-12-2007, 09:45 AM   #8
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Quote:
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I might even just get the sauce ready and than when I arrive at my MIL sear the chicken, pour the sauce in and simmer until done.
That's the best plan. That's how we normally do things in a restaurant.
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Old 05-12-2007, 11:04 AM   #9
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I cooked the sauce and it cooled off quickly. it's in the frige now. Yup that's what i'm doing. searing and than simmering in the already made sauce. woo hoo.
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Old 05-12-2007, 03:11 PM   #10
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Hot sauces should be cooled to at least 70 degrees before putting in the fridge. Refridgerators won't drop food temperature fast enough (down to 70 F within an hour and below 41F within 2 more hours.) A cold water bath works if you don't own a blast chiller (who does?). Poultry must be cooked to over 165 before it's safe to eat. Shigellosis is nothing to mess with, cook that bird through.
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