There is no doubt that storing food items for the next day, or for several days, is a magic solution for many women, as they avoid standing in the kitchen to cook new dishes that would drain time and effort;
But what about the taste?
Why do we feel the taste of food after storing it in the refrigerator for a night or more?
Reactions inside the refrigerator
What you should be aware of is that your food does not end its chemical reactions immediately after it comes out of the oven;
Rather, it remains in a constant state of change, as there are still many developments that occur when cooking meat.
For example, proteins that are agglomerated break down, and this process also causes proteins to release iron, which transforms in food like a small magnet, says Chris Luce, director of research and development on the menu at the Culinary Institute of America, where he says, "Iron works to break down other nutrients. In food, when the fat reacts with the iron that was released, for example, it tastes tasteless. "
As for the enzymes, they are the evil force responsible for changing the taste of foods, as they are like small molecular machines that stimulate the reaction, and cause "fat rancidity", and proteins gain a bitter and bitter flavor, until the vegetables turn into a slimy tissue due to the enzymes as well.
There are those who prefer the taste of proteins that break down in leftovers (Getty Images)
Distinctive taste of leftovers
The strange thing is that there are those who prefer the taste of proteins that are dissolved in the leftovers, which are released thanks to the reactions of amino acids, which make the taste of food more salty, or what is called "umami" taste.
Umami, also known as monosodium glutamate, is one of the five basic tastes of food, including sweet, sour, bitter, and salty.
Umami, meaning "delicious essence" in Japanese, is the closest to savory, savory, and deep-sourced meat.
You have to make sure that you handle food leftovers safely, especially by refrigerating or freezing them as quickly as possible.
Store leftovers
What you should know is that leftovers can be stored for 3 to 4 days in the fridge, and be sure to eat them during that time.
After that, the risk of food poisoning increases.
If you think your family will not be able to eat leftovers within 4 days, you should freeze meals immediately.
Food poisoning - also called foodborne illness - is caused by harmful germs, such as bacteria in contaminated food.
Because bacteria usually do not change the taste, smell, or appearance of food, you cannot know if eating is dangerous.
So if you doubt food safety, it is best to throw it away.
You should not let food out of the fridge for more than two hours at normal room temperature, or more than an hour in temperatures above 90 F (32 C).
Uncooked foods, such as cold salads or sandwiches, should also be eaten or refrigerated immediately.
Make it your goal to reduce the time when food is in the "danger zone", between 40 and 140 F (4 and 60 C), as bacteria can multiply quickly.
Do not let food out of the refrigerator for more than 2 hours at normal room temperature (Getty Images)
Correct heating of leftovers
Do not heat the food unless you are sure to eat it directly. Reheat it on the stove in cast iron pots (iron from blast furnaces), which do not change the taste of food or in a conventional oven or microwave until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Fahrenheit). Celsius).
Slow cooking utensils are not recommended;
Because these devices may not heat foods enough to kill bacteria.
While a microwave is the ideal way to reheat leftovers, the energy it produces interferes with water molecules in the food, which go from warm to hot in seconds without affecting its properties.
The mineral content of the food is not affected by heating in the microwave, while the level of vitamins, especially vitamin C (C) and vitamin B, may be affected slightly.