the best advice we can give you on leftovers is to know thyself
February 8, 2019 8:42 AM Subscribe
A powerful foe exists in kitchens the world over —a force so strong it can render even a famous chef's roast chicken cardboard-y, stale, and faintly rancid. It's called warmed-over flavor, or WOF for short, and we most recently met when I reheated some chicken I'd braised for a dinner party the night before. One bite in, I panicked—had I really served my guests a bird tainted with that much funk? But I distinctly recalled that dinner had been delightful, the chicken perfectly cooked. The truth was, warmed-over flavor had struck again (SL Serious Eats).
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