To at least 165ºF
Ask hitler?
surface to core temperature islow
The suffix for reheating is "-ing."
The term for reheating thermoplastic is known as vacuum-forming. The desirable quality for vacuum-forming is at 180 degrees Celsius. This is when it is ready to be reheated to then be reshaped or remoulded.
It doesn't really matter. In fact it's better if the food doesn't sit out too long before reheating. When it gets warmer than 40F and still cooler than 140F it can start to grow harmful bacteria.
you can
True. Uneven heating in the microwave can lead to cold spots in leftovers, which can allow bacteria to grow and cause foodborne illness. It is important to stir the food and ensure it reaches the appropriate internal temperature when reheating in the microwave.
When reheating food that is not fresh, you risk foodborne illness if the food isn't heated to a high enough temperature. It's advised to use a food thermometer to check that the temperature is at least 150 degrees Fahrenheit.
Unless the meat was prepared in some sort of sauce or gravy, reheating usually makes it too dry to enjoy.
yes
I have never tried but i would think not. Think about it if it is already burnt and you cook it again you are just reheating it and burning it more.