3

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Fresh-cooked meals or reheated? Do you think it matters?

Answered on August 19, 2014
Created July 20, 2011 at 3:36 PM

Sometimes I cook big batches of, say bean-less chili or pot roast, and portion it out to freeze or refrigerate for later consumption. Other times I go through periods of mostly cooking a quick protein/veg meal like steak and salad for meal after meal.

Is one method better than the other? Is there any nutritional advantage to eating fresh-cooked, never reheated foods?

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on July 20, 2011
at 06:47 PM

I'm with the MIL.

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on July 20, 2011
at 06:28 PM

i think it matters a great deal

Ef9f83cb4e1826261a44c173f733789e

(13635)

on July 20, 2011
at 04:05 PM

I don't know about safety, but I never liked defrosting in the microwave because even on defrost mode inevitably part of the food gets cooked. If I don't remember to take something out of the freezer, I submerge it in water in the fridge to defrost faster.

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5 Answers

4
50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on July 20, 2011
at 03:49 PM

I doubt it. I think the the most important thing is that you develop a system, or systems, that allow you to stay the course. I go through cycles of cooking in batches, or cooking each meal separate... life is constantly changing, stay agile!

2
98bf2ca7f8778c79cd3f6c962011cfdc

on July 20, 2011
at 04:21 PM

I see this as a lifestyle issue not an issue of nutrition. I have yet to see any convincing evidence that reheating food is problematic.

I agree with Todd that what's important is finding what works for your life so that you always have appropriate food choices readily available to you.

2
Ce7e28769d92d5de5533e775b1de966e

on July 20, 2011
at 04:18 PM

What I learned in school is that pretty much any food process will reduce nutrients - heat, air, light. Freezing if I remember correctly was the least offendor and raw was the only way to keep food as close to nutritionally pure as possible. I don't own a microwave but they always seemed to really over-cook whatever you put in there. I would use the stove to re-heat. I rarely put anything in my freezer outside of vodka, dark chocolate, nuts and ice cubes ;) and for the most part everything is cooked and eaten fresh unless it goes into the fridge for snacking or adding into something else.

Like @Todd - I go through cycles. In the winter I cook pretty much each meal at a time unless I'm roasting a duck, pork roast/shoulder, round roast/beef tenderloin, etc. I go big with the meat and will incorporate into other dishes or just pick away at all the tastiness :) It's too hot here in NY to cook all my meals from scratch in the summer so I'm a huge proponent of prepping anything that takes time on the stove or has to go into the oven - in addition to washing all greens ahead of time. I will add into things I can cook easily. Get the roasted potatoes out of the way and I can top a salad or add into an omelet or scramble. Same with searing steak and poaching chicken. Steak takes 2-seconds so I don't always pre-cook those but will save some back and do a quick sear on thin slices and add to a salad or something else. For me.. fresh is best OH! unless it's deep freezing bones to save for stock at a later date :)

0
44348571d9bc70c02ac2975cc500f154

(5853)

on July 21, 2011
at 11:08 AM

I always cook vegetables fresh. Sometimes i do a braise or two that i freeze. So that if i dont have time to cook oxtails in red wine and stock, i always have something to go in freezer.

0
1b85b7649707eb07f26bb0fb0dc874c1

(125)

on July 20, 2011
at 03:52 PM

I've often wondered if microwaving to reheat or defrost makes a difference in the food... but, I try to convince myself it doesn't :) My Mother-in-law swears that heating things up slowly on the stove is better for the food than the microwave - but she's not backing it by any scientific information - just her gut feeling.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on July 20, 2011
at 04:05 PM

I don't know about safety, but I never liked defrosting in the microwave because even on defrost mode inevitably part of the food gets cooked. If I don't remember to take something out of the freezer, I submerge it in water in the fridge to defrost faster.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on July 20, 2011
at 06:47 PM

I'm with the MIL.

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