I make some chicken soup and it tastes fine. However I notice that when I reheat it again it taste like sulfur or something other chemicals, not really sure what it is.
Chemically speaking can anyone tell me what is happening, and what this is?
I've read that it may be fat oxidizing. Does that mean it, it doesn't matter whether the chicken is reheated, or eaten again when cold, they same chemical will form and be noticeable?
I don't just want to mask the smell, but would prefer to whats going on and how it can be avoided to begin with. Does one really have to cook a fresh batch twice in one day to avoid this?
Also if possible, please tell me chemically speaking what specifically is happening.