[ergothus]

> And it isn't as though a drop in temperature of 5 degrees changes the flavor.

Leaving aside the rest of the discussion, and not even addressing if throwing it out was good/fine, this line stood out to me.

I often feel that temperature changes the taste. More obvious in ranges > 5 degrees, but still noticeable at that range. Given how subjective taste is, it's hard to prove, though I'm sure some neurologist has hooked a pig or chimp up to try and measure the "taste" reaction. My two questions for you are:

* Do you feel temperature has no real (direct) effect on taste, or only in larger swings than 5 degrees

* Do you have any reason for your above statement than your own experiences? (not a criticism, curiousity)

[Retric]

It's well known that the current temperature changes the taste. http://www.huffingtonpost.com/2012/05/19/temperature-can-eff...

But, I think his comment was changing the temperature is easy, and having food get cold does not change the taste after reheating. However, there is a large food safety issue with how long food stays between 40f and 140f, which is probably the root cause of this policy.

[dragonwriter]

> But, I think his comment was changing the temperature is easy, and having food get cold does not change the taste after reheating

This is as untrue as saying temperature doesn't affect flavor; cooling/reheating cycles affect flavor and texture of food.

[mod]

I don't agree with your assessment of the comment, it seems very clear that he thinks temperature does not affect the flavor.

Also, maybe I'm the only one, but I think (some) food tastes entirely different after a trip through the microwave.

Off-topic: How can HuffPo not know the difference between effect and affect?

[logfromblammo]

Correct. Flavor is an important component of taste and the eating experience. Temperature is a separate component. They are weakly linked, but with the temperature I envision for fresh McDonald's fries left on a tray for 15 minutes before serving the customer, there is no meaningful difference to me in flavor. The change in temperature is obvious, but as I don't value it much in my own eating experience, I have difficulty imagining its importance for others.

In my mouth, flavor is the dominant component. Temperature only matters if the food has fats or volatiles with a phase transition temperature between 25 and 40 degC. If food is too hot, I taste burning heat instead of flavor, and when it's too cold, the ice crystals numb my taste buds. But in between, my perception of the flavor is more affected by chemical composition than temperature. Room-temperature french fries are fine. You can chew them up without burning your mouth. Refrigerated fries aren't quite as good, because the fats solidify and the flavoring volatiles don't vaporize as readily. So pop them in the microwave, and they're good again.

[upvotinglurker]

For many people, texture is a major component of the enjoyment of fries. Room-temperature fries are limp and rubbery, and microwaving them does not restore their original crisp texture. (Though heating them in a toaster over does, and fairly quickly.)

[Retric]

Depends on how you use the microwave and moisture content. But, 5 minutes at 20% is significantly different than 1 minute at 100%.