I have been trying some new recipes and I am having this issue that the meal tastes good while it’s hot but then the next day it seems like all the flavors are gone. This happened to me twice.
The first time I made like ground beef in some packet gravy then poured it over potatoes and veggies, the meat tasted nice and flavorful when it was hot then once reheated it was pretty flavorless.
This time I made chicken in a chipotle vinegar sauce (spicy and strong sauce) and then mixed the chicken in with cabbage, beans, feta, and pickled onions. I then reduced the sauce and added some sugar then added most of that to the “salad?”, and it tasted great yesterday then this morning there was like no spice!
I didn’t have problems previously because most of my prep has been more “wet” I guess, any tips on keeping the flavor in these dryer dishes? I’m by no means a beginner but this has me stumped.
(Meal prep shelf porn so this doesn’t get as lost)
by Big_Cans_0516
8 Comments
add more salt
My tip is to go a little overboard with everything that adds flavor: overseason, overmarinate, oversear, over-deglaze, etc.
Also, keep some fresh herbs to add after reheating.
Add salt to taste when reheating.
season in layers (marinating, bloom dried spices in hot oil, salt at multiple steps, use fresh AND dried herbs), I also find that spicier stuff tends to mellow out when it sits in oil. The meal prep looks lovely 😀
More salt
Adding salt more towards the end of cooking. Adding salt at the beginning helps bring out the natural flavor of the food, but adding at the end will help you taste the seasoning itself more.
I usually aim for a little more seasoning than I would if I were to eat it right away so that it reheats better. It may seem like too much at first, but some of it will absorb into the food over time and mellow out.
I’ve been having trouble trusting my fridge lately.
If I put a weeks worth of groceries in, it’ll go from 37F to 43F and stay there for over an hour.
Compounding this over time, and trying to refrigerate food that’s hotter than room temp would be a disaster.
I struggle to understand if this is normal and people just eat, drink perishable foods in these conditions over the week without issue, or if my fridge is insufficient and I need to request a new one from the super.
Do you see your fridge temps increase to unsafe temps? how long does it take until it reaches below 40?