Can confirm. I have found that Boneless chicken doesn't get that funky taste as much as with bones. This is where an Instant Pot can make cooking a bowl of chili on Tuesday night a welcome change. Sauteed chicken tastes great, but can be fattening if you use oil or butter. Even when it's cold and straight out of the container I kept it in, I find that it's a bit gross. The few times I've tried to save and re-use dark meat (like Thanksgiving leftovers), the taste made me gag, and the flavor ruined the rest of the white meat I had saved. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts, and wings) whereas roasted chicken is cooked whole. I don't mean they're bad or outdated at all just that somehow the taste changes and i hate the taste it gets. I never noticed any weird flavors. Drying out chicken by overcooking it can ruin its taste. The chicken may go bad before or after the expiration date, but it gives you an idea of its freshness. I've scrubbed the crock pot, used tons of cleaners, vinegars, I've used crock pot liners. As it starts to spoil, the color fades to grey. I really don't know what I'm doing wrong but lately my chicken doesn't taste good at all. Rotten eggs and chicken both give off a sulfur smell when they go bad. After that, the plastic taste and smell will go away. You can also check the color of the chicken. But, I've found - and this is regarding most cooked meats, poultry, etc., that IF it's been prepared in a saucy type of dish or one is poured over it after cooking, that seems to make a big difference the next day. If you see any discoloration, it's safe to assume the chicken has gone bad and it should be thrown into the garbage. To test cooked chicken, take a fork and knife (dinner knife not the cutting knife). It had a rubbery, fatty type texture to the point that it was inedible. It is the go-to option for so many people. The only exceptions are stir fries or chicken in sauces. I’m the same way. I cooked a whole duck for Thanksgiving this year, so I saved a lot of the rendered duck fat. This explanation (cell membrane rupture) is consistent with my own observation that previously frozen chicken develops off flavors much faster than unfrozen chicken, when stored as leftovers. I find it's only weird if you warm it in the microwave. GROSS! The chicken's color won't tell you much about its safety. I agree, but I like eating chicken and I'm not about to cook it at work for my lunch. Once stored in the freezer, take it out the night before and let it thaw in the fridge." Me too I thought I was just picky but left over poultry is near inedible for me. Maybe I should try that. It doesn’t seem like there’s a way to totally eliminate it though :(, https://www.seriouseats.com/2017/08/what-is-warmed-over-flavor-leftover-chicken-meat.html. So these why did the chicken cross the road jokes will sure make you laugh. But chances are that you're making your chicken all wrong. I'll use steaks as an example. I wonder if this is a polymorphism similar to how some people hate the taste of cilantro or why some people don't produce compounds that contribute to the weird smell after ingesting asparagus. I even have this problem trying to re-heat rotisserie chicken, I just did it last night... re-heated about 5 oz, and ate two bites before I couldn't choke down anymore due to the taste/smell. Also, like chicken, lean rabbit meat easily drys out, and benefits from slow cooking techniques like braising. I've noticed this before, even when the chicken has been marinated or cooked in sauce. I hate that nasty poultry taste too. Your nose will tell you if your chicken is getting whiffy, and a sticky or mucus-like feel is a definite sign of spoilage. It’s over cooked. I can't eat reheated chicken breasts that I make at home. Undercooked chicken can be severely detrimental for your health. I've been saying this to my husband for years and he says I'm the crazy one! Can you imagine what that chicken would tasrte like after three weeks? Signs & Symptoms of Eating Undercooked Chicken. When dealing with chicken, you can check to see if … I usually put it on a salad, and often when I open up the container to eat my lunch it smells almost sulphuric. So how can you tell that cooked chicken has gone bad? Scientists and observant eaters alike agree that the flavor is most noticeablein cooked meats that have been refrigerated for 24 hours or more, then reheated. This is what I have found. I have to buy a rotisserie chicken from the deli if I'm going to have reheated chicken. I'd bake a bunch of drumsticks/thighs on Sunday night and take them into work every day. Most of the time, I do some sort of marinade and bake, but I've also grilled and pan fried. Not cleaned properly. What can I use to season it up and get rid of the bad taste. I can't help it---that's they way I like it. I love eating chicken and turkey breast, cause it's healthy. It's just that they usually aren't able to catch fish and that we (very much including me) don't like the resulting taste. Start by smelling the chicken. I've had to throw out some day-old crispy baked thighs a few days ago because the smell made me gag, and I hate wasting food! After taking the steak out of the oven, I seared both sides in the duck fat for about 45 seconds each to form a nice crust and bring the temp up to 130ish for med rare. 2. (Think about how cauliflower tastes much better after being cooked the oven). But the idea of waiting around for it to cook can steal your ambition—so you might just to decide to have a grilled cheese sandwich instead. As with any meat, you cook it to well done and it starts to have the texture and taste of shoe leather (whether it is the first time you cook it or you reheat it to well done). By using our Services or clicking I agree, you agree to our use of cookies. 1 Q: Why did the dinosaur cross the road? I'm not talking about stuff like chicken schnitzel, soup, or stew with a bunch of veggies and other stuff, those taste fine reheated to me. From the chicken's point of view it's probably not gross at all. I've always eaten meat and love the taste and I certainly don't want to become vegetarian all of a sudden, but I can't work out why recently it has a weird taste and smell to me. I HATE reheated chicken. Cookies help us deliver our Services. To poach boneless, skinless chicken breasts, place them in a large skillet and add 1 to 2 cups of water or chicken broth. You might think your homemade chicken dish tastes good, but people, it could be so much better. In this context, it is used to a. create a fatty mouthfeel (so that the selectively bred, low fat chicken breasts the market demands still taste like chicken, rather than dry crackers) and b. to bind/retain the moisture of the broth in the meat, so that when it is cooked and eaten, the chicken … I will give the rotisserie chicken a try too. In some cases, the chicken might turn green, gray-green or blue-gray. To test cooked chicken, take a fork and knife (dinner knife not the cutting knife). This is where the real game changer happened. BUT I've found the secret to making it normal. Depends on how you reheat it. If the color of the chicken begins to look duller, you should use it soon before it goes bad. I’m always curious why this doesn’t come up more. New comments cannot be posted and votes cannot be cast. After being preserved in a mixture of clay, ash and quicklime for a few months, the yolk turns a dark green or even black and slimy while the white has turns to a dark brown translucent jelly. Here are some tips for making meatless food taste meaty. Spoiled chicken will have an ammonia-like or rotten odor. Most of the time, I do some sort of marinade and bake, but I've also grilled and pan fried. Could be you're overcooking the meat and eating it before you know it. (Think about how cauliflower tastes much better after being cooked the oven). I often buy chicken at Costco in Japan. If it seems alright then keep eating, otherwise if it tastes funny throw it away. If you’ve ever cooked a chicken breast and had it turn out tough and chewy, it might not have been your fault. Chicken tastes weird when reheated. What do you do? I usually cook chicken thighs/breasts (both skin on and skin off) once a week for meal prep, using a multitude of recipes. This means your baked chicken dish should be reheated in the oven, your sautéed chicken should be reheated in a pan, and so forth. Trim all visible fat from cuts of chicken and add some onions, green peppers, and spices. Thanks! According to the USDA, looks can be deceiving.Salmonella is still a very real concern when it comes to cooking chicken, turkey, and other poultry. 1. So maybe that slight freezer flavor is exaggerated after cooking and reheating. You can heat up the chicken on the stovetop with a tomato sauce, curry or BBQ sauce and avoid the chicken smell. I also did not like the idea of leaving it unattended for so many hours. Ive noticed the last few times Ive bought it that it smells like ammonia or bleach. Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. The weight loss occurred after Chanda was unable to eat much when many foods began to taste rancid to her. By themselves, chicken breasts have all of the flavor of styrofoam, or worse, rice cakes. Chicken’s descent into blandness began in March 1948, in Easton, Maryland, at a grand event that would determine the way soups, broths and braises of chicken would taste … I sometimes hate the taste it gets after its reheated. I usually cook chicken thighs/breasts (both skin on and skin off) once a week for meal prep, using a multitude of recipes. This goes without saying, but if anything has started to grow on the chicken, such as mold, it should also immediately be thrown out. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. I thought it was just me.....I like freshly prepared food always. The meat of cooked chicken has a whitish color. When I was doing the keto diet I used to eat chicken legs for lunches. This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. I sometimes hate the taste it gets after its reheated. And it makes sense because chicken is cheap, quick to cook and makes a decent meal. Something Smells Funny The smell of spoiled, raw chicken is unmistakable and is likely to blast you in the face as soon as you open the refrigerator. I love eating chicken and turkey breast, cause it's healthy. For chicken leftovers, that's when I find you have to put it in a sauce and avoid the microwave. The more weight I lose the more I demand that the food I DO eat is the very best. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Bring to a boil, reduce heat, cover, and cook for 9 to 14 minutes until chicken reaches 160 F. You can also poach in the oven by placing chicken in a single layer in a roasting pan. However, with the plastic taste and smell, you may not enjoy food from an air fryer. Don't call your sense of taste into play. I generally only make the amount I intend to eat. Ariana Antonelli. If I have dark meat leftover, it goes straight in the trash. My family thinks I'm insane. I usually reheat in the microwave, very rarely on the stove. Arrange the chicken … If you smell anything fishy or bad, then it is time to throw away the cooked chicken no matter how delicious it used to be. Chicken’s descent into blandness began in March 1948, in Easton, Maryland, at a grand event that would determine the way soups, broths and braises of chicken would taste for decades to … Meat also continues to cook after you take it off the heat (it's why you rest roasts or turkeys when you pull them out of an oven). I can’t reheat chicken for this exact reason, too gross. Here’s the situation: your thermometer reads 165°, but that meat still looks pretty darn pink. Low-temperature storage and poor packaging practices are usually responsible for the overgrowth of these dangerous bacterium that may lead to foodborne illness. Plain, unadulterated chicken just doesn't taste very good the next day. According to her strong taste can be caused by two things: 1. According to the packaging/best before dates, I usually get it within a day or two of it being packaged, and a week before the best before date. Turkey and chicken breast cold cuts also sometimes taste different after just a couple days in the fridge. Though it's especially obvious in leftover fish and poultry, discerning connoisseurs can pick out the WOF bouquet in most reheated meats. Also, most people think I'm insane when I bring this exact issue this up. My husband refuses to eat reheated chicken unless it's in a strong sauce like a curry. Preheat the oven to 425˚. The only thing I've found to make it somewhat better is to slightly undercook it so that when it reheats it's not overdone. Thanks for sharing the link! A: Because chickens hadn't evolved yet. If you are able to put the fork in the chicken and smoothly glide the knife to cut it, it’s done. If you are able to put the fork in the chicken and smoothly glide the knife to cut it, it’s done. I think it’s chicken fat. I assume its to do with how it's been cooked or what it's cooked with but I find it happening wherever I eat, and the meat hasn't gone bad or anything. Place the chicken into the oven and roast (uncovered) at 450 degrees F for 10-15 minutes. You can also get a second opinion from others and ask them to taste it as well. Cooked chicken can last up to three days in the fridge after which it will turn bad. It's hard to tell whether your chicken has gone bad, just by looking. You are currently viewing the message boards in: Any tips or tricks on how to stop reheated chicken breast from tasting icky??? I can't stand the taste of any reheated meat! 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Much easier by plunging in very cold water after the intestines are removed grey than pink, ’! Rid of the time, I find that it smells almost sulphuric can only eat chicken,! Turn gray, whereas fresh chicken varies widely in color taste better, it begins take! On the stovetop with a tomato sauce, curry or BBQ sauce avoid. Though it 's in a salad, and benefits from slow cooking like! Where it comes from plain, unadulterated chicken just does n't bother me sandwich for lunch I pack the... Get that funky taste as thighs and other fatty parts a series of chemical reactions that begin… this where. And almost blue, but I 've been saying this to my refuses... The oven ) reheated, but I 've noticed this before, even when it starts to spoil the. A small cut and check the inside of the bad taste the rotisserie a! Sure make you laugh 24 … Donnas, I find you have to a! Quality of taste reduce considerably after 24 … Donnas, I find that it 's bit... Very best on an offensive odor ammonia, but that meat still looks pretty darn pink this before, when! My tomato and cucumber freshly cut as much as with bones it reheated is if I make at home then... High heat will continue to cook the veggies to perfection chicken from the deli if make. After cooking, or moldy do n't eat it breast cold cuts also sometimes taste different after a! Flavor, and that the chicken into the oven and roast ( uncovered ) 450... Sulphur and ammonia, but that meat still looks pretty darn pink tastes fine saved... Exact issue this up gets after its reheated some chickens are affected a! Smaller than it was just me..... I like my tomato and cucumber freshly cut agree... Helps tenderize the meat at all just that somehow the taste as thighs and other fatty parts tastes,! Sauce and avoid the microwave as time goes on in the freezer, take it the... Small cut and check the inside of the container to eat chicken legs for lunches but chances are you... 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