There are those who affirm that the “reheatedThe next day’s food tastes better, and they are right.
The flavor of reheated food is due to the fact that chemical reactions in food continue to occur and produce more or new flavor molecules, according to him Institute of Food Technologists (IFT).
Some flavor improvements may be due to protein breakdown to release amino acids such as glutamate and small nucleotides that make food have tasty and meaty umami.
New flavor molecules can also be produced by the reaction of amino acids with sugars through the Maillard reaction when food is reheated. This reaction that Gastronomy & Co. also defined as a kind of caramelization of food and as the reaction provided by the toasted color of the meat during the cooking process.
Hot tastes better
Reheating food is better than eating it cold if you want to experience more flavor. IFT notes that our taste receptors are sensitive to temperature and they respond less below 60 degrees Fahrenheit.
Less aroma, less flavor. About 85 percent of what we perceive as flavor is due to odor, and lower temperatures reduce the volatility of aromatic compounds.
Texture and flavor
The ovens Microwaves can heat food unevenly. Some crunchy foods can become mushy or chewy.
The Kitchn recommends reheating food in the same place where it was originally prepared. Like reheating soup in a pot or roasted chicken in the oven, because using the same method probably means your food will heat up almost like it originally was.
While you can heat soups, stir-fries, stir-fries and stews very well in the microwave, the oven or skillet may be better options for reheating fried food, pizza, steak, and sandwiches.
It is preferable to reheat chicken and other meats in the oven, as even heating means that the meats will not overcook or dry out.
How long to keep leftovers
Food should be refrigerated 3 to 4 days max or frozen if not eaten soon. Divide the leftovers into smaller portions or chunks and place them in shallow containers to refrigerate or freeze.
Leftover food should refrigerated to 40 ° F or below within 2 hours of preparation. Food must be reheated to at least 165 ° F before serving. This includes leftovers heated in the microwave.
The Centers for Disease Control and Prevention (CDC) point out that the bacteria Clostridium perfringens It grows in cooked foods that are left at room temperature. It is the second most common bacterial cause of food poisoning. The main symptoms are vomiting and abdominal cramps between 6 and 24 hours after eating.
The CDC notes that Clostridium perfringens outbreaks occur most frequently in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as Turkey and roast beef.
It may interest you:
Digsmak is a news publisher with over 12 years of reporting experiance; and have published in many industry leading publications and news sites.