Nutrition
Steam Until Piping Hot Reheat
Steam until piping hot reheat verifies thawed batch soups and grains are hot throughout—vented microwaving and stirring, with probes for thick poultry.
Steam until piping hot reheat is the everyday check for thawed batch grains, beans, and saucy meals when you lack a probe—visible steam and heat through the center after stirring. Microwave in short bursts with a vented lid; stovetop works for dense blocks.
Piping hot is not a substitute for 165°F on thick poultry pieces. When in doubt after uneven office microwaves, heat longer or cut portions smaller.
Common questions
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Does piping hot mean the container lid is hot?
The food mass must steam—lid heat alone misleads. Stir, check the center spoonful, and probe poultry instead of trusting one edge bubble.
Related terms
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