Viands: seven foods you should not take at work – 17/05/2019

There are many reasons why, when it comes to preparing the tupper for the next day, everything does not go according to plan. And not only because of the dangers of contamination during the breaking of the cold chain, which can happen with certain foods, but also because of others, without being potentially dangerous for the health, ends up losing all their thanks when they are heated in the microwave.

So these are the foods that It is convenient to avoid at the time of preparation of the food and that it is best to cook at home to consume immediately.

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Homemade mayonnaise

Mayonnaise is probably the most common but it is fundamental avoid any homemade sauce. "If the cold chain is not maintained, we will jeopardize the quality of the sauce," says nutrition coach Susana León, who encourages them to choose mayonnaise and other pasteurized industrial sauces, "which have has undergone strict health controls and is easy to maintain ", although it is impractical to keep them at room temperature once opened.

Therefore, León recommends carrying sauces always in a thermal bagand store them immediately in the work refrigerator, even if they are not homemade. In any case, it is best to leave the sauces for another time and dress the salads of the tupper with olive oil and vinegar, "Always carry the dressing separately and season for the moment".

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Sushi

The sushi transport of the day before has a double problem: rice and fish. Given that sushi fish have been frozen beforehand at -18º for at least 72 hours, it is important that the cold chain does not break at any time "and always remains at a temperature between 4 and 5º" Leon said.

Therefore, if it is not stored in an insulated bag, it does not seem like it's a good idea to drive sushi to work, because rice is also a risk. "There is a microorganism called bacillus cereus, present in rice, which can grow at room temperature," says León, who still recommends "to cook the rice completely, keeping it at a temperature of 8 ° C in the refrigerator. and in no case 48 hours to consume it. "

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Pasta

In this section we can include any type of pasta, lasagna or cannelloni, "They dry when they are heated in the microwave"says Víctor García, chef of the restaurant Plata Bistró in Barcelona. The cook recommends choosing pasta that is always cold – and with the dressing aside – because "heating spaghetti or macaroni will dry them and cause the quality of the product to drop". In this sense, it is always better to bet on couscous or quinoa and "always heat the tupper with the lid to prevent food dehydration".

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Hamburger

Although, for many, this is a great option for the tupper, simple and easy to cook, Garcia insists that we should avoid steaks and hamburgers. As with pasta, the meat dries quickly and loses all its flavor and textureit is therefore much more interesting to "cook cooked or bet on cold preparations, such as a chicken bad cut into cubes, which can be added to salads".

Garcia insists that "most heated foods will lose their texture and flavor, unless they are vegetables, creams or soups, ideal as starters and first for the tupper", and therefore recommends to bet on cold cooking, such as pasta salads or legumes.

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Grilled fish

The fillet of fish cooked in turn is another clbadic that you should avoid, according to García, for the same reason. The best thing to do, he says, is to bet on fish stews, so the room does not dehydrate.

If we do not have time to prepare a stew, a good option is "Bread the fish with flour and eggbecause even if it will not be crispy during reheating, it will remain juicy. "In this sense, García recommends" to bet on smoked products, which can be purchased already packaged and which, with a little imagination , allow surprising preparations.

Tiramisu

According to Garcia, one of the great sacrileges of the gastronomic scene is to transport tiramisu to room temperature. "If it is not well preserved, the mascarpone cream, very soft and delicate, will come down to room temperature."

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Dairy products

"If they are not refrigerated properly at any time, it is better to bet on other desserts," León explains. In this sense, the nutritionist recommends choosing for a fruit for dessert, which is convenient to take whole and chop it at the time of consumption. Some, such as bananas or avocados, oxidize quickly and lose their texture and consistency, while others, such as pineapple, can be perfectly cut.

© LAURA CONDE. L & # 39; vanguard.