5 foods you should avoid reheating
We are all accustomed to heating food in the microwave or oven for a long time. But, unfortunately, not all products are suitable for re-cooking: some are better to eat immediately after cooking or leave them cold. Here are some foods you shouldn’t reheat.
Garlic, of course, gives a special aroma and taste to many dishes and has many beneficial properties. However, it is better not to reheat this product, since in this case, it will lose some of its benefits and acquire an unpleasant bitter taste.
If you still had cooked chicken breast after dinner yesterday, it’s best to eat it cold. Lean meat is always quite dry, but after repeated heat treatment, it loses even more liquid and becomes simply unpleasant: such meat is difficult to chew, and it is difficult to digest. If you do not feel like eating large and cold cuts of meat, the leftover chicken can be finely chopped and added to a vegetable salad or put on sandwiches.
Reheating leafy vegetables (spinach, arugula, Chinese cabbage, etc. ) greatly softens them and turns them into a green porridge that does not cause appetite. In addition, heat treatment, especially repeated heat treatment, deprives vegetables of many useful qualities. Therefore, it is better to eat them fresh or add them to dishes after cooking to not heat up.
It is better to subject broccoli to minimal heat treatment (for example, steam it) and not reheat. After heating, this vegetable can lose most of the vitamins and minerals important for our body, making it a meaningless product that takes up space on the plate.
Mushrooms are difficult to digest products, and this property only increases after reheating since the structure of the vegetable protein contained in their changes. Also, after the subsequent heating, they become dry, rubbery, and simply tasteless.