Great question — answering as the UphillTech team:
Two stage cooking is generally not a safe practice unless the food comes to at least 130-140F during the first stage, held there an adequate amount of time to kill off bacteria, then is chilled quickly, and then reheated relatively quickly. Commercial food service has a lot of fairly complex rules dealing with these sort of "pre-cooked" and reheated situations, because they are one of the places where it's most likely to cause foodborne illness. Since you likely wouldn't want to go to temperatures that high (and I don't blame you), I'd recommend cooking it all yourself at one time for safety reasons. Also, aside from safety concerns, I agree with moscafj's comment: I'm not sure what the...
Full answer by Athanasius: https://cooking.stackexchange.com/a/104120 (CC BY-SA 4.0).
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