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Why are there foods that seem to improve as reheated and others that taste and smell horrible? What is the chemistry behind these results? How do we know which foods will taste good and which ones there is no point in keeping? 👇
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Video chapters
0:00 Our food goes through chemical reactions that result in good or terrible reheating.
0:53 Gelatinization and retrogradation of foods such as sauces
4:22 Equilibrium
7:16 Oxidation
7:59 Chemical reactions during reheating: caramelization and Maillard reactions
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