On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
> Janet B wrote:
> >
>
> > I never reheat meat either. Except if making a sandwich like hot beef
> > or turkey, then I drop the sliced meat into the hot gravy for just a
> > few seconds before putting it on the bread. That way the meat doesn't
> > taste reheated.
>
> Interesting. How does meat taste different reheated unless you heat it
> too long and overcook it.

It's hard to describe. A little plastic-y? Or maybe a little gamy?

I thought I was nuts until I read about it in McGee's "On Food and Cooking".
Let's see if this link works:

<https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>

Cindy Hamilton