I condemn snobbery, but there is something that... not something that infuriates me, but incredibly surprises me. This is a disrespectful attitude to food, its taste, and also to those who will consume this food.
It is understandable - if a person doesn’t care what is in his plate, if he doesn’t care that good products are mediocre, then nothing can be done with him.
However, when such people begin to resent the fact that someone would have a different opinion, then... I get lost. Actually, I get lost.
Today I wanted to tell you about the wonderful history of "borrowing" from kitchen to kitchen, how an Italian dish became popular in Russia in ancient times (one of the readers told me), but... leafing through the comments, I came across such statements:
And I thought for a long time - how to answer, and then decided that it was necessary to speak in a language understandable to the authors. And therefore ...
Yes! Religion does not allow me to heat such dishes. Because in the kitchen I have a cult of delicious food. Let it be not always, let’s say, useful, but one that you can enjoy.
And this cult tells me (like most people, I think): there are dishes that you can reheat, but there are those that you can't.
Cabbage soup, borscht, stew, goulash of all kinds (but without the use of cream or sour cream), potted vegetables - with or without meat, everything that is not implies the preservation of a certain, layered, for example, structure (like the same meat in French), but on the contrary, in the process of short-term storage (I emphasize, short, because storing cooked food for a week is a perversion), on the contrary, it acquires a richer taste, reheat - with sweet soul. This is fine.
But steaks - whether from red or white fish, whether from meat, to reheat - this, excuse me, is sacrilege. And there is cold - too little pleasure. The product has already become tough, there is practically no juice left in it, does it make sense and, moreover, does it make sense to pay money for it if you are in a catering establishment? Even if it is warmed up for you, it will be a heated, dry piece of... protein substance that has lost its tenderness. It's not a steak already. This... and don't get it.
There is no point in reheating fried meat at all. Cutlets - you can, a piece of meat - not. The structure is different, the product behaves differently, cooling and being heated!
And if we are talking about complex dishes - with the use of cheese, for example, when it cools down, the cheese will harden. Reheating this will never get the flavor and consistency of the cheese you want. It will be rubber-rubber.
If a tomato is hidden under the cheese, it will turn into porridge.
If meat is hidden under the tomato and cheese, then the edges of the piece will additionally dry out. Or crunching a meat crouton under a rubber cheese crust - is it a separate thrill? I do not know…
Even chicken - baked or fried - makes no sense to heat it. Get dry meat that you can eat without any pleasure. It's better to put it cold on a chicken sandwich or salads.
And to heat potatoes in French, French fries or fried potatoes - and in general, you know, it's wild. Fried potatoes will be saturated with oil during storage, if there is a lot of it. And if a little, then after heating it will have a not very pleasant starchy-mealy structure. You can fry cold boiled potatoes - but you cannot reheat baked ones, especially under cheese, so that they remain delicious!
And therefore, when I see such comments, I am very surprised. When these comments also apply to catering products, I am doubly surprised. It looks like this, you know:
- What is the problem with paying a lot of money for bad food?
Yes, it’s that I don’t want to support with my finances those who cannot compose a reasonable menu - from those dishes that are warming up do not lose their qualities or can be kept warm in special equipment and also do not taste lose…
And at home, even more so there is no taste that is not tasty.