why does chicken taste weird after reheating

The Testing

The point of all of our tests was to see if different ways of cooking and storing could have a clear effect on WOF. To test cooking methods, we started with bone-in, skin-on chicken breasts and thighs, all seasoned with 1. 5% kosher salt by weight. There were 24 hours of taste tests before we cooked a bunch of chicken breasts sous vide at 160°F (71°C) for 1 hour. 5 hours, then rapidly chilled them in ice baths. We also roasted chicken thighs that had been marinated, seasoned, and coated in different oils until an instant-read thermometer read 160°F. We then let them cool down on their own.

For the storage testing, we stored individual bone-in, skin-on breasts, either tightly wrapped in plastic or placed in oversize Tupperware containers; we did the same with breasts that we had deboned and skinned after cooking and cooling.

We also tested whether the method of reheating had an impact on WOF, comparing chicken breasts reheated in a microwave, in an oven, and sous vide against freshly cooked sous vide chicken breast. We then tasted rewarmed plain chicken thighs and thighs coated with different fats—peanut oil, olive oil, butter—against freshly cooked thighs, and we also tested rewarmed chicken thighs sprinkled with herbs (rosemary and tarragon, separately), as well as chicken thighs marinated in lemon juice, once more against plain, freshly cooked chicken thighs.

Finally, we tested whether some degree of Maillard browning could mitigate WOF, comparing a leftover browned chicken thigh and a leftover unbrowned but fully cooked chicken thigh against a freshly cooked (and browned) thigh.

The Science of Warmed-Over Flavor

Stopping WOF starts with understanding precisely where it comes from. Scientists and observant eaters alike agree that the flavor is most noticeable in cooked meats that have been refrigerated for 24 hours or more, then reheated. Though its especially obvious in leftover fish and poultry, discerning connoisseurs can pick out the WOF bouquet in most reheated meats. These flavors are the result of a series of chemical reactions that begins with the deterioration of specific kinds of fats known as polyunsaturated fatty acids, or PUFAs. (Fatty acids are the precursors to the fats that build up in an animals body, like the stuff you trim off a chicken thigh or hope to get rid of at the gym.) PUFAs, in particular, are found in the membranes of cells.

The muscles that we consume as meat are made up of millions of microscopic cells, each of which is surrounded by a membrane of tightly organized fat molecules that behave like an oil drop in water.* That membrane serves as a barrier to enclose all the machinery that makes the cell tick. The amount of PUFAs in cell membranes differs from animal to animal; chicken and fish have a much higher concentration of PUFAs in their cells than lamb, pork, or beef, hence their increased tendency toward WOF.

*Unsaturated fats tend to behave like oils; “unsaturated” refers to the fact that the carbon chains that make up their molecular structure arent all paired with hydrogen atoms. The presence of free carbon in these chains gives fats the ability to flow. In contrast, because the carbon chains in saturated fats have bonded with as many hydrogen atoms as they can, theyre stiff and waxy, like a candle—this is why foods high in saturated fats, like butter or lard, have a solid consistency. PUFAs are called “polyunsaturated” because theyre missing hydrogen atoms at many positions along the fatty-acid chain.

Eric Decker, a professor of food science at the University of Massachusetts in Amherst, has spent his career trying to thwart WOF. He explains that part of the challenge is that the chemistry behind WOF is so speedy. “The reaction is really fast—its probably the fastest lipid oxidation in any food,” Decker says. “Its occurring as soon as you take the meat out of the oven…its probably starting in the oven itself.”

The process goes something like this: When youre cooking a chicken breast, the heat starts to break down the cells that make up the muscle. Each cell membrane deforms, like a stick of butter melting, and the proteins within the cells begin to lose their shape, or denature. This is bad news if youre a cell, but good news if youre about to eat a couple million of them in the form of a chicken breast—all that breakdown allows melted fat to permeate the meat and loosens up gristly connective tissues, resulting in juicier, more tender chicken.

Right out of the skillet, that chicken is delicious, but that very same tenderizing breakdown process creates the potential for WOF to develop. When certain proteins denature, they loosen their hold on iron molecules. Free iron roams around cells and catalyzes a chemical reaction between PUFAs and oxygen. That reaction in turn creates free radicals, the cell-destroying agents that antioxidant foods and juices supposedly keep in check. Those free radicals start a chain reaction that transforms the normally inoffensive PUFAs into by-products with the tastes and aromas of warmed-over flavor. Theyre not harmful to eat, but they stink. And, unfortunately, once the reaction starts, theres nothing you can do to stop its malodorous spread.

According to Decker, because the reaction involves cell membranes rather than the visible white fat that marbles meat, buying lean cuts doesnt help reduce WOF, nor does trimming excess fat from your chicken. Dark meat, like a chicken thigh, is dark because of high concentrations of iron in its cells, making it particularly susceptible to WOF. Decker also says it probably doesnt matter how the chicken is raised—whether its organic, free-range, or raised in feedlots. “The only thing that would help would be to feed the chickens vitamin E,” he says. Vitamin E is an antioxidant that makes its way into cell membranes and protects them from degradation, but, while Decker notes that some vitamin E is generally fed to all livestock, putting an entire barnyard on a high-antioxidant diet just to control WOF wouldnt be cost-effective.

On the industrial scale, commercially produced meats, like cold cuts and precooked chicken, are processed with phosphates and vacuum-packed while still hot to minimize WOF. Vacuum-packing sucks out all the air, limiting the oxygen thats available to react with iron. Phosphate, on the other hand, pairs up with all the free iron and holds on to it, preventing it from catalyzing chemical reactions. In a vacuum with little free iron, WOF will develop more slowly.

Without the amenities of a meat-processing facility, home cooks have a more limited range of options to slow down WOF-inducing reactions. The best way, according to Decker, is to take a page from the industrial playbook and limit cooked meats exposure to oxygen as soon as feasibly possible. You dont have to take your dinner guests plates while theyre still eating, but you might pack the leftovers tightly in heat-safe containers after everyone is served. If youre especially sensitive to warmed-over flavor, you may even consider investing in a vacuum sealer of your own. “The faster you vacuum-pack it, the more effective its going to be,” Decker says.

Flavorful sauces are another potential solution, since they create a barrier to air, which will slow down WOF-forming processes—especially in soups, stews, or curries in which smaller morsels of meat are fully submerged. These may even be doubly effective if flavored with ground herbs or spices that are known to quash free radicals. “Rosemary and oregano are good antioxidants, so they could have some protection,” Decker says. As an added benefit, a punchy sauce will help mask any WOF when you reheat the leftovers the next day. Unfortunately, no matter how powerful the antioxidants in a sauce, theres no way they can suffuse an entire, intact piece of meat, like a chicken thigh. “Theres not a lot you can do,” Decker admits.

Though WOF seems like an insurmountable obstacle, I was invited by the editors of Serious Eats to try to devise workable strategies for circumventing these oxidation reactions in a home kitchen, using our understanding of the chemistry behind them. We tested out a number of different approaches.

You Should Never Reheat Chicken In The Microwave. Here’s Why

FAQ

How to reheat chicken without the weird taste?

To reheat chicken without it tasting bad, the key is to add moisture and reheat it slowly, avoiding high heat that can dry it out and cause a “warmed-over” flavor.

Why does my chicken taste so bad reheated?

Fat Oxidation: Chicken contains fats that can oxidize during cooking and storage. When reheated, these oxidized fats can produce off-flavors that some people may find unpleasant.

How to make chicken taste good after reheating?

Add just enough liquid to cover the bottom of the pan. If the chicken was cooked in a flavorful liquid, use that liquid instead of water. You could also use chicken broth, if you happen to have it. Cover and heat on medium-low until the chicken is warmed through.

Why should you not reheat cooked chicken?

Bacterial Growth: Each time you reheat and cool chicken, it enters the “danger zone” (between 40°F and 140°F or 4°C to 60°C), which is ideal for bacteria like Salmonella and Campylobacter to thrive. Quality: Repeated reheating can cause the chicken to become tough and dry, losing its original flavor and texture.

Why does chicken taste strange when reheated?

There are a few reasons why chicken tastes and feels different after being saved as a leftover and then heated up again. The oxygen in the air around your food reacts with the polyunsaturated fatty acids in the meat as it cools in the fridge. This exposure to oxygen speeds up the deterioration of the polyunsaturated fatty acids.

What does reheated chicken taste like?

For chicken that has been reheated, this flavor has been called “warmed-over flavor” and is described as having a “stale, faintly rancid” texture (source: Serious Eats).

Does marinating chicken before reheating make a difference?

Marinating the chicken before reheating can make a difference in taste, as it adds flavor and helps retain moisture during the reheating process. Can I use sauces or condiments to mask the weird taste of reheated chicken? Yes, sauces or condiments can help enhance the taste of reheated chicken.

What happens if you reheat chicken?

During the reheating process, the proteins in the chicken begin to break down further. The high temperatures can lead to the evaporation of moisture, causing the chicken to become dry and tough. Additionally, reheating may cause the fats in the chicken to oxidize, resulting in the development of off-flavors and an unpleasant odor.

Can reheated chicken taste better?

Unfortunately, there is no guaranteed method to restore the original taste of reheated chicken. However, adding flavorful sauces or seasonings can help improve the overall eating experience. Watch this awesome video to spice up your cooking!

Why does chicken taste bad if refrigerated?

According to food scientists and taste testers, this flavor is most likely to strike when the chicken has been refrigerated for at least 24 hours and is subsequently reheated. The reason behind this phenomenon can be attributed to exposure to oxygen, which causes deterioration of the polyunsaturated fatty acids in the chicken.