Do left overs always taste bad?

If left overs are handled in a proper way, it could taste even better than when it was freshly made.

Many Asian stew dishes requires a long time to cook, some may even take over night to cook, like braising pork hock.

But after it has been cooling off for the night, the oil or animal fat from the meat itself will be settled, floated on the surface and become solidified.  Just like the Korean Galbijjim (Korean beef stew)

It is now actually the best time to take your spoon to scoop up the unwanted fat.

After all the fat has been removed, reheat the dish and by heating up the ingredients again, the flavour will become more concentrated and intensified.

Ao who says left overs are always bad?

 


只要處理適當,味道和營養不一定會因為過夜或者隔夜而受到影響。

大部分炆煮菜式經過一夜之後,味道反而更濃更香,有些食材例如元蹄更加需要過夜的時間來炆煮。

經過一夜之後,肉類本身的油份就會冷卻起來形成一層脂肪,看起上來好想有點兒嚇人,其實這個就是去除脂肪的最佳時機。例如燜牛腩或者韓式燜牛仔骨一樣。

因為脂肪凝結,只要利用湯匙就可以簡單從表面去除,然後再翻熱,經過熱力再次炆煮之後,肉類就會更加入味。

所以炆煮菜式其實隔夜可能還更少油更好味呢!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s