Seafood is an extreme food. It is very delicious when fresh. However, the taste and flavor may be lost after being heated between meals. Heating it in a microwave oven will destroy the taste of the seafood faster. Although microwave ovens are convenient, the problem is that the protein is easily overheated in the microwave oven, and it will also fill the house with a fishy smell. When heating seafood, it is recommended to seal it with greaseproof paper or aluminum foil and heat it in the oven or stove to avoid destroying the taste of the food and maintain a pleasant indoor smell.
The Takeout reported that the texture and taste of seafood depend on gentle and controlled heating. Uneven temperatures when heated in a microwave can cause shrimps to taste like rubber, fish to taste dry and woody, and scallops to become chewy. It is recommended that seafood be heated in the correct way to enjoy the wonderful taste and texture of seafood.
{9 99}The report pointed out that food is heated unevenly during microwave heating, so the center of the salmon fillets may be hot and the sides are overcooked. Once the seafood is overcooked, it cannot be returned. Because of the loss of water, the taste becomes poor and the umami taste is lost. Even a small piece of crab meat will change from soft and tender to dry and hard after being heated in the microwave for one minute. Because microwaves heat food directly at high temperatures, it is more harmful to thin or small portions of food.
If you use a gentler heating method such as a stove or oven, you can heat the protein without having to cook it a second time. When using an oven to heat, you can first sprinkle some liquid on the seafood, including stock, wine, and water. The purpose is to lock in the moisture, and then simply wrap the seafood in aluminum foil before heating it. If you use a stove, you can heat the seafood in a covered pot over low heat to ensure that the seafood is thoroughly heated without becoming dry. Although the stove and oven heat slowly, it is better than heating it and not even wanting to eat it.
If you are in a hurry, be sure to heat the seafood in the shortest possible time. Turning down the power of the microwave oven can save some flavor and texture, but even so, there will still be problems with uneven heating, and the heated food may still not be satisfactory.
Another problem with microwave heating of seafood is the fishy smell. When seafood is heated rapidly, the concentration of certain compounds will increase, making the seafood smell strong in a short period of time. In restaurant kitchens, ventilation equipment can be used to solve the problem. However, at home, especially in smaller places, the smell will not dissipate for a long time, which makes people regret it. If you are in a space shared with other people, such as an office, the smell will become a headache. The fishy smell of seafood may spread quickly and far, making you the object of everyone's respect.
If you want to reheat seafood perfectly, it is recommended to seal the seafood with grease-proof paper or aluminum foil to lock in the umami flavor of the seafood and retain the fishy smell after heating the seafood, and then heat it with a stove or oven. This way you can get seafood with both taste and texture, and avoid the kitchen smelling like a beach.