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7 replies

Funky Yuck

FM Former Member
OK all, I have a question. This may have to involve a food scientest... what is in protien that when re-heated gives it a gut renching YUCK taste. It doesn't matter if it is poultry, beef, pork, or goat, I can not stand the taste of reheated meat. I have gotten free meals from confused chefs from Mom and Pop places(which I prefer) to the chef at the Ritz; 'cuz they thought, and I swore knew I could tell the difference of fresh to reheated/cooked meats, whick I could. Unless it is soaked in a sauce and reheated I can with 99.99% accuracy taste that the dish has been re...warmed, heated, par cooked. I won't even eat my leftovers... so I have lucky neighbors. Any idea what it is I'm tasting and how to avoid it. The main reason I ask is that this issue alone scares me away from opening a business, where food is cooked in the over night hours or morning and finnished for service. Where does this taste come from? HELP????
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S smokenqueQ'n n Brew'n
I posed the same comment.. I don't remember it as a question.. a few months ago.. and received the same type reply as you received.

I can tell when pork, poultry and beef are reheated if they don't have sauces on them.. sometimes even with mild sauces. My wife can't tell the difference.

The only time I've been able to reasonably enjoy reheats is when the reheat is very slow. The only time I like reheat's so to speak.. is on a sandwich with a pan gravy or bbq sauce on it. In general, I eat leftovers cold.. and then I have no complaints.
FM Former Member
I don't think there are many replies, because no one else is identifying with the issue. We're usually quick to answer, when you don't get an answer...no one had one.

I've never heard of the issue and in my years of reheating never experienced such an issue.

But Hey, I'm here to learn. If I hear/see anything I'll let you know. Next time I talk to a food scientist, I'll be sure to ask. Always like to know that stuff.

Smokin'
FM Former Member
I think it's that your particular taste buds or more probable nose buds (since it tastes fine cold) are set up a little differently from the masses. I have the curse of tasting the "wang" from pork. We've discussed it several times here and seem to agree that the flavor comes from the hormones in the pig when it is butchered. Most people only taste it when it is really bad but I taste it pretty much all the time. Its just the way I am. (and don't even get me started on brussel sprouts).

Mark
FM Former Member
Well thanks all...I remember the prayer of the porcein God after my parents insisted I eat the reheated meats. You stupid son, you can't taste the difference. Oh...well... Maybe some day I'll find an answer. Hope all of you snowed in are doing well. I'm pulling myself from our pool to finish 6 racks of baby backs...hehehehehehe... Breaking news...Johnnie Carson has passed. Bless you Johnnie...you helped me "make" many evenings.
FM Former Member
Sunshack
Was amazed at the replies that you recieved concerning the warmed over taste of Q. Most patrons in my area of the world will go to the extreme to eat at places that cook their Q daily and it is a big advertising item for the restaurants that cook Q daily. Some of the larger restaurants are going to serving warmed over Q on a regular basis but they are utilizing some very expensive gear to keep the warmed over taste to a minumim.(such as a steam cooking oven) Smaller restaurants can reheat by freezing the Q immediately after preparation and reconstituing in some ingenius ways as have been described in other areas of this forum. Until today I did not realize that everyone could not tell the difference in taste of warmed over Q from freshly prepared Q. I personally also do not like the taste of anyones warmed over Q.
Herman

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