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How to make great meals with leftover Poultry, Beef, Grains and Vegetables

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How to make great meals with leftover Poultry, Beef, Grains and Vegetables

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How to make great meals with leftover Poultry, Beef, Grains and Vegetables

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“Dr. Kantha Shelke, a spokesperson for the Institute of Food Technologists, and the Founder of Corvus Blue LLC talks about about leftover foods:

-Leftover foods seem to contain more umami, or savoriness. true or false?

- Dr. Kantha Shelke: It’s not that there’s more umami in leftovers, it’s just that we are able to perceive it more as it’s more accessible to our taste buds. Umami is basically the function of free standing amino acids and we are able to taste the umami more in re-heated, leftover foods for two reasons. Firstly, re-heating breaks down the protein and  releases more of the umami compounds from their structures, whether it’s the mushrooms, or tomatoes or even meat, and the dish will have a more rounded, savory mouthfeel. Secondly, food that’s had time to sit has mellowed and seasoned and the flavor compounds have had a chance to mingle and fuse together. Umami compounds stand out more in this scenario since they are not competing with a harsh background of singular flavors and the food will taste more savory or umami-heavy in general.”

So there we have it, leftover foods can taste even better than we think;)

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