I'm feeling a but confused about information regarding the heating of purees for my lo. Some of the bought 'Plum' pots that I have been getting state to heat them up by standing them in a bowl of hot water for a few minutes, including the chicken and fish ones - I always thought that foods - especially those that contained meat/chicken/fish should be heated up to bubbling. Obviously I would then cool before giving to lo. Anyway, I have heated the Plum ones as stated and all seems fine.
I have now made some purees of my own, . I have different ones, some of vegetable and a few with meat or chicken. I have taken the amount out that I need to let defrost overnight in the fridge but how should I warm them up - especially the chicken one? Last night I ended up putting it back in the saucepan to boiling and then cooled it. Am I being paranoid?