When I refer to “cold meals”, I’m talking about temperature (Cold, cooked meals).
To me, cold meals taste much better compared to hot meals. With chili, for example, the flavor becomes more rich after it has cooled down.
Additionally, cold meals are less messy than hot meals. For instance, melted cheese and grease from meats will harden when refrigerated, thus no longer dirtying the hands.
Finally, consuming hot meals can put you at risk of burning your mouth, causing prolonged pain (which sucks BTW). Cold meals do not have this issue.
IMO, the only benefit hot meals have over cold meals is warming you up and (for some meals) being ready to consume immediately after preparing it.
Wow, I hate this.
Hot things must be hot. Fats must be above room temp or the taste is muted.
Fridge temp anything meant to be eaten warm is depression on a plate.
…though, chocolate belongs in the freezer.
Disagree on chocolate. Texture and taste are improved at room temp.
I prefer my chocolate at mouth temp.
Doesn’t it melt at mouth temperature?
Cold for snap and cleanliness, then you melt it in your mouth and savor it, not just cronch and swallow as quickly as possible
It has a wonderful crunch when frozen, and cheap chocolate bars dont taste quite so sickly sweet - I really wish all brands sold a dark chocolate version that was readily available.
True.
The modern dairy milks fold.Tony’s has had the fridged these past few weeks but just get the clean to break
Lol. I actually love eating chocolate bars and m&ms from the freezer. Not even fridge cold. Freezer.
Frozen m&ms are great. I guess I mostly mean like nice dark chocolate, mainly
I have mixed feelings, here.
Voting up because this opinion is so unpopular to me it’s revolting
Wow, an actually unpopular opinion. You get an upvote ya psycho
Hey a real live psychopath 👋
COLD chili??
Chilli, curries et al become more flavourful with time. Days later reheated chilli still beats days later cold chilli, even if days later cold chilli beats immediate warm chilli.
Warm food just is more flavourful. Fridge chocolate is objectively less flavourful than room temperature chocolate, for example.
Fridge chocolate is awesome, it has a crunch! And the flavors still come out, because chocolate melts on the tongue. It just takes longer to melt than at room temperature, which extends the chocolate experience. (Of course if you swallow it immediately, fridge chocolate is worse)
the flavor becomes more rich after it has cooled down.
The opposite is true. Cold mutes flavors.
The richness is due to time, not temperature!
This is why Coors is “best served ice cold” so it hides the piss flavor 🤣
Yes, this is also true of any beer. It’s just that Coors, and most American pilsners, have no redeeming flavor of their own.
Yes, I agree pretty much any beer is bad when warm. But as you say, those macros aren’t good at all
To me, cold meals taste much better compared to hot meals.
Cold foods and drinks actually limit the flavors you can taste in food. The temperature of foods change the sensitivity of taste receptors (primarily for sweet, salty, and umami flavors), the amount of/intensity of aromatics released by the food, and the textures of fats, gels, and syrups.
It is all down to preference, of course. But if you prefer the flavor experience of chilled foods that are normally served hot, then you likely prefer foods that are less/more subtly sweet, salty, and savory, and more sour and bitter. You likely do not care as much to the aromatic smells of food that accompany and enhance/alter the flavors of food. And you probably prefer the firmer, thicker textures of foods that would usually be softer and thinner with heat.
The downside with foods being cold, health-wise, if you do like things to be sweeter, for example, is that you need far more sugar to get the same sensation of sweetness from a cold food (like ice cream) than a warm food (like pie). Same with saltiness. A cold soup needs more salt than a hot one, usually.
Alternatively, warm fatty foods spread fat-soluble flavors across the tongue while cold fatty foods usually block taste receptors more while providing little flavor itself. So if you’re cooking for the purpose of eating the food cold, maybe you’ll use less fats and save yourself some calories/cholesterol and also get more flavor in that form factor at the same time.
I have to upvote as this is definitely an unpopular opinion
I’m ambivalent about the warmth of food. I don’t really care if it’s warm or cold for the majority of things and as such usually eat things cold right out of the fridge if they’re leftovers. Cold chicken, cold noodles, cold soup. Doesn’t bother me, but it does bother my family that I couldn’t care less.
I cook a decent amount of the time though and absolutely love roasted chicken and veggies, which mostly gets eaten fresh out of the oven. In event of leftovers, yup, cold limp carrots and slightly stodgy roast potato chunks( though I will put some sauce on that last one)
There’s certain things that I will never eat cold, like nachos. Eating cold shredded cheese is a deal breaker in my house
I have to upvote as this is definitely an unpopular opinion
That feels wrong, but sadly, you’re right
Hear, hear.
I feel soiled, but know it is true.
Yeah, nachos is another meal I don’t think works well cold. At that point, it’s just cheese on tortillas.
Beef foods where the melted beef fat has congealed into waxy chunks of tallow, no thank you. But cooled melted cheese has a nice chew whether it’s on pizza or “just cheese on tortillas.” Maybe not straight from the fridge though. Closer to room temp.
For instance, melted cheese and grease from meats will harden when refrigerated, thus no longer dirtying the hands.
If you think your hands are still clean after touching cold greasy food I’m not shaking your hand or taking your opinions seriously
This is a true unpopular opinion and not just a DAE [popular thing].
What’s a DAE?
“Does anyone else,” a common karma-farming opener on sites like reddit.
Oh, thanks for the info! I don’t use Reddit, so I’ve never heard of this.
Temperature is actually an important part of culinary art. Serving something at the right time to be at peak flavor, texture, and Temperature is important.
That being said many foods can and are appreciated at different Temps. Some foods containing those fats thinned by heat are meant to be enjoyed cool (cookies and cakes with a high butter content fornexample) in other contexts.
As a consumate omnivore, eater, and foodie please by all means enjoy.
To those who haven’t tried give it a shot. Brisket and it’s fat hit different cold and is enjoyable in a new way. For those that like cold foods try warm sweets.
As a final comment you do you boo boo, but when someone prepares and serves you food try and appreciate it the way they intended, they’ve worked hard on it. They’re trying to share something special with you and it’s worth a shot if you care (restuarants are not necessarily held to this, if you’re paying you have every right to say no fucking way) and try to share your experiences if you can.
Hear, hear!
I appreciate you posting this.
The real content we need on Lemmy
Reading this with a minor education in culinary studies makes me feel sad
Wow. Upvoting because, on the whole, I disagree.
I love a fresh, cold salad. But maybe the only other things I like cold are… the milk in a bowl of cereal? Cheese and salami or prosciutto on a charcuterie board? That’s about it.
But then again, the vast majority of my meals are in the rice + veg + protein + sauce form. Those would be really sad without the heat.
I agree with you but I feel like you’re forgetting…sandwiches
Hot sandwiches are almost always better than cold sandwiches, in all fairness. I’m just too lazy to make hot sandwiches most of the time.
C’mon you can’t tell me a cold italian sub sandwich isn’t delicious
Eh, I’d never order one. Cold cuts are for throwing together in the kitchen at 10pm. A Reuben though, that’s a damn fine sandwich.
Truly unpopular and disgusting
