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Kitchen Khemistry Kwestion

Tue Jul 10, 2012 1:42 pm

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.......................

Re: Kitchen Khemistry Kwestion

Tue Jul 10, 2012 2:44 pm

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.

Re: Kitchen Khemistry Kwestion

Fri Jul 13, 2012 7:22 am

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.

Re: Kitchen Khemistry Kwestion

Mon Jul 16, 2012 5:50 pm

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

Re: Kitchen Khemistry Kwestion

Mon Jul 30, 2012 12:09 pm

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)

Re: Kitchen Khemistry Kwestion

Thu Aug 02, 2012 7:36 pm

Sounds delicious. ;)

Re: Kitchen Khemistry Kwestion

Tue Aug 21, 2012 9:47 pm

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.
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