It is currently Tue Dec 23, 2014 4:34 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 7 posts ] 
Author Message
 Post subject: Kitchen Khemistry Kwestion
PostPosted: Tue Jul 10, 2012 7:42 pm 
User avatar

Joined: Sun Apr 22, 2012 11:20 pm
Posts: 125
Location: VA, USA
OK, marinated some pork in mango chutney, had a piece left, went into fridge a couple of days, freed from fridge confines and reheated in microwave. Tasted awful, as if it had soured.

Did the same thing the other day with some chicken and peach preserves.

Is it a chemical reaction or is it The Nuker or what?

Inquiring minds and all that.......................



_________________
"The best way to get better is to leave your ego in the parking lot."----Eddie Wood, 1994

We discovered that he had been educated beyond his intelligence........

Student of Rigonomics & Gizmology
Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Tue Jul 10, 2012 8:44 pm 

Joined: Tue May 01, 2012 10:29 pm
Posts: 46
I'n no Khemist, but probably a little of both. The acid and sugar from the chutney/preserves is still breaking down/brining the meat. And the microwave? Heating by radiation, um yuck. Sounds like something I would stay away from as much as possble.


Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Fri Jul 13, 2012 1:22 pm 

Joined: Mon May 07, 2012 9:15 pm
Posts: 10
My best guess is neither peach preserves or mango chutney are particularly acidic, and both have fairly high water activity levels so they are extremely bacteria friendly. take some meat, add sugar, let sit a couple days, it's going to go bad on you. any small populations of bacteria are going to explode. I would recommend not storing uncooked, marinated protein for more than the amount of time it must marinate for. I would also not recommend using a microwave to COOK raw protein. (or really for anything, for that matter.) I'm sure that didn't help the case, but wasn't the culprit

considering that your fridge has now had (at least) two proteins go bad, would certainly give it a good scrubbing and bleaching. with a consistent food source bacteria can colonize and will shorten the shelf life of everything you put in there because it's already present.


Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Mon Jul 16, 2012 11:50 pm 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
how long was it in the fridge and another thing is was the meat cooled down properly. sometimes when left out first before cooling down allows for bacteria to multiply rapidly which can ruin the taste as well as the quality of any meat


Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Mon Jul 30, 2012 6:09 pm 
User avatar

Joined: Thu May 24, 2012 1:37 am
Posts: 47
Bit late to this party, but mangos contain a chemical similar to bromelaine or papain, natural meat tenderizers. Extended soaking in it will turn your meat to mush. (as will papaya or pineapple)


Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Fri Aug 03, 2012 1:36 am 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7897
Location: Madison Wisconsin
Sounds delicious. ;)



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo New Arrivals
Offline
 Profile  
 
 Post subject: Re: Kitchen Khemistry Kwestion
PostPosted: Wed Aug 22, 2012 3:47 am 
User avatar

Joined: Sun Aug 12, 2012 1:11 am
Posts: 8
a mango chutney should have been made with a considerable amount of vinegar, in addition to sugar of course, and then reduced for about an hour. My guess is that by leaving it in the fridge, and in the nuke (!?) more water has been evaporated and resulted in a more acid/potent in the wrong way product thus intensifying the vinegar profile. Maybe some sort of weird ceviche type process has occurred.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 7 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred