I make some chicken soup and it tastes fine. However I notice that when I reheat it again it taste like sulfur or something other chemicals, not really sure what it is.
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Chemically speaking can anyone tell me what is happening, and what this is?
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I've read that it may be fat oxidizing. Does that mean it, it doesn't matter whether the chicken is reheated, or eaten again when cold, they same chemical will form and be noticeable?
I don't just want to mask the smell, but would prefer to whats going on and how it can be avoided to begin with. Does one really have to cook a fresh batch twice in one day to avoid this?
Also if possible, please tell me chemically speaking what specifically is happening.
Best Answer
I will assume you mean you are microwaving your soup when reheating.
Microwaving effectively boils the water within food, mostly at the surface, and will at a minimum leave it dryer than it was before.
As for the smell, the water removed from the chicken could be unmasking a certain smell in the food or even carrying it out and delivering the smell to your nose.