On food and cooking the science and lore of the kitchen ( PDFDrive ) 326

Season the food with herbs and spices that contain antioxidant compounds (chapter 8) Use low-permeability plastic wraps to cover the meat (saran or polyvinyl chloride; polyethylene is surprisingly permeable to oxygen), and eliminate air pockets in the package Eat the leftovers as soon as possible, and with the minimum degree of reheating consistent with safety Leftover roast chicken, for example, tastes fresher when served cold Maintaining Moistness If you’ve taken the trouble to cook a meat dish gently, then apply the same care to reheating: it only takes moments at the boil to dry out a good stew Bring the liquid alone to the boil, return the meat to it so that its surfaces are exposed to the boil very briefly, and then reduce the heat and stir so that the liquid quickly comes down to 150ºF/65ºC Then let the meat warm through at this gentle temperature Safety As a general rule, leftover meats are safest when refrigerated or frozen within two hours of the end of cooking, and reheated quickly to at least 150ºF/65ºC before serving a second time To be served cold, the meat should be well cooked to begin with, refrigerated quickly, and served within a day or two, fresh out of the refrigerator If in doubt, it’s best to heat the meat thoroughly, and compensate for the adverse effects on taste and texture by shredding the meat and moistening it with a flavorful liquid Offal, or Organ Meats Animals have muscles because they nourish themselves on other living things and must move around to find them And they have innards — livers, kidneys, intestines, and other organs — to break down these complex foods and separate the useful building blocks from waste materials, to distribute nourishment throughout the body, and to ... Offal, or Organ Meats Animals have muscles because they nourish themselves on other living things and must move around to find them And they have innards — livers, kidneys, intestines, and other organs — to break down these complex... or two, fresh out of the refrigerator If in doubt, it’s best to heat the meat thoroughly, and compensate for the adverse effects on taste and texture by shredding the meat and moistening it with a flavorful liquid... hours of the end of cooking, and reheated quickly to at least 150ºF/65ºC before serving a second time To be served cold, the meat should be well cooked to begin with, refrigerated quickly, and