Eti kuna mtu anajifanya kumnanga mtoa mada kama vile bado ni mtot sana kwa kuongelea kiporo. Hivi watanzania wengi ndivyo vilivyotulea sisi wengine. Familia watu 12, hivi hiyo mikate na blueband itakuwa mingapi, kama ni keki utanunua ngapi, vitumbua labda ulete 50. Ila linashushwa sinia la kiporo cha wali au pilau na maharagwe, unaambiwa ngoma mpaka saa 10 mchana husikii njaaUmenikumbusha mbali mno kipindi hicho...
Tanzania tuna namna yetu maisha yanakuwa raha mno. Mpo likizo, mpo wengi, asubuhi kuna sufuria limejaa kiporo na chai mnakula.
Mkitoka hapo matumbo yamejaa ni mpira wa gozi au kufuma na wanawake wanacheza sijui ni mdako ule kitu kama hicho.Eti kuna mtu anajifanya kumnanga mtoa mada kama vile bado ni mtot sana kwa kuongelea kiporo. Hivi watanzania wengi ndivyo vilivyotulea sisi wengine. Familia watu 12, hivi hiyo mikate na blueband itakuwa mingapi, kama ni keki utanunua ngapi, vitumbua labda ulete 50. Ila linashushwa sinia la kiporo cha wali au pilau na maharagwe, unaambiwa ngoma mpaka saa 10 mchana husikii njaa
Umesahaj maji ya baridi mkuuumesahau
kiambatane na chai ya rangi ulie kwenye sufuria tena ya maharage tia humo ubwabwa chaganya ukitoka hapobsubiri usingizi wake
Thank you very much for detailed explanation. I like the most this part of your introduction "Some foods taste better the next day due to a process called flavor development or flavor melding" , Conversely, you nailed it in your conclusion remarks that "not all foods taste better the next day, as some dishes are best enjoyed fresh" which make your statement, so your case balanced. BRAVONimeichukua toka Quora kwa mchangiaji mmojawapo:
Some foods taste better the next day due to a process called flavor development or flavor melding. There are several reasons why this phenomenon occurs:
It's important to note that not all foods taste better the next day, as some dishes are best enjoyed fresh. However, for many dishes, the flavors can indeed improve with time, leading to a more delicious eating experience.
- Time for Flavors to Blend: Many dishes contain a variety of ingredients with different flavors. Allowing the dish to sit overnight gives these flavors time to meld together, creating a more harmonious and balanced taste.
- Marination: Marinating meats or vegetables allows the flavors of the marinade to penetrate the food. Allowing the food to sit in the marinade overnight can enhance the depth and complexity of the flavors.
- Seasoning Absorption: Some foods, especially stews, soups, and curries, absorb seasonings better over time. The extended period allows the ingredients to soak up the flavors of herbs, spices, and other seasonings, resulting in a more flavorful dish.
- Breakdown of Starches and Proteins: The breakdown of starches and proteins in certain foods over time can lead to a change in texture and flavor. For example, the starches in rice can retrograde, leading to a firmer texture and a more pronounced flavor.
- Enhanced Umami: Umami, the savory taste, can intensify as certain ingredients break down and release more glutamates over time. This can contribute to a richer and more satisfying flavor profile.
- Resting Period: Allowing cooked foods to rest in the refrigerator overnight can also allow the flavors to settle and develop. This resting period can help the dish reach its full flavor potential.
- Reduction of Harsh Notes: Some dishes may have certain harsh or overpowering flavors when freshly cooked. Allowing the dish to sit overnight can mellow out these strong flavors, resulting in a more balanced taste.
Kitimoto kikilala asubuh ni kitamu zaidi ya janaHalafu kuna nguruwe kwa kujifanya wa kishua hapa wanataka wabishe😁😁.
Anyway,nadhani kuna reaction huwa zinaendelea baada kuachwa peke yake kikiishapikwa,kisamvu,kabichi pia ni mboga nzuri zaidi zikilala.
Ushawah kula wali na kisamvu Cha nazi kilicholala ?Jamani, mimi sina la kuongeza hapa. Normal physiology na human taste inakubaliana na philosophy ya binadamu kwamba chakula fresh from the kitchen lazima kiwe kitamu kuliko kiporo. Ila linapokuja suala la kiporo cha wali na maharagwe tena kilichopikwa kwa nazi original ni kitamu kuliko chakula hicho hicho fresh from the kitchen.
Najua utabisha ila karibu asilimia 95% ya watu niliowauliza kuhusu hii unique and unexplainable scenario wamekubali tena wengine wakasema "unaweza kumaliza sufuria nzima", wengine wakaongezea "ni hatari, kinakuwa kitamu zaidi kikipashwa na kuliwa kwenye sefuria yake ileile ikiwa na ukoko wake", "just changanya kiporo cha maharagwe humohumo kwenye sefuria"
Je wewe unafikiri hii scernario ni kweli? nini experience yako? je wewe ulijisikiaje ukiwa mdogo enzi zile au hata sasa? ni kitafunio bora zaidi, huitaji msosi wa mchana kama ukisindikizia na chai nzito ya maziwa iliyo na Tangawizi kwa mbali?
Swali gumu ni je kuna njia yeyote ya kibiologia, kiphysiologia, kimila na kiutamaduni inaweza kuelezea mabadiliko ya utamu ndani ya kiporo cha wali na maharagwe ya nazi contrary to the nature kwamba kiporo hakiwezi kuzidi chakula fresh kwa utamu
Hata pilau likilala ni tamuNilikuwa na tabia ya kubakiza kwa makusudi ili nikile kama kiporo asubuhi.
Na kwa pilau pia. Nikila iliyotoka jikoni nakinai haraka tofauti nikila kesho yake.
Ahaaaaa tena umenikumbusha mchanganyiko huo unatengeneza kitu kama keki tamu sana ila inakuwa haina sukari kwa hiyo utamu wake hahukinahishi. Unaweza kuvimbewa husipokuwa makiniUshawah kula wali na kisamvu Cha nazi kilicholala ?
Sawa kabisa ila wewe utakuwa among outlayer kwenye statistics ambao ndio wale 5% ya waliobaki kwenye research ya mtoa mada. Ebu pitia random responses za wachangiaji utagundua niko sahihi. Ila si vibaya kuna watu wanajitengenzea standard zao kwa hilo si vibaya kuona kiporo ni kibaya. Infact hatukutakiwa kula kiporo kwa hali ya kawaida nisijifanye kusifia sanaaaaa, ila sasa ndio hivyo tena uafrika na njaa. Ila jamani na utamu unachangiaHuu ni mtizamo wako. Mimi nikiwa Bongo hakuna kitu nachukia kama kiporo. Tena bora wali, ukikutana na kiporo kama cha ndizi ni kibaya kweli kweli.
Ahhaaaaaaa, dogo kasafisha kiporo na kuondoa ushahidi kabisaTulikua na mchezo wa kugombania kiporo na mdogo wangu,Kuna siku nikawahi alfajiri Nile nimuwahi dogo, niondoke kanisani,nikakuta muhuni anaosha vyombo,..
Kwakweli Yani nikipikaga makande Huwa nawaza kiporo aisee😀sufahamu ila pia hua nabugia kiporo hicho vizuri tu na maziwa fresh,
na nimeona pia utofauti wa ladha nzuri sana kwenye kiporo cha makande, na kwenye mboga inaitwa kisamvu
huenda kuna vibacteria vya utamu vinaingiaga kwenye kiporo kikipoa vizuri usiku
Imeisha hiyo.Jamani, mimi sina la kuongeza hapa. Normal physiology na human taste inakubaliana na philosophy ya binadamu kwamba chakula fresh from the kitchen lazima kiwe kitamu kuliko kiporo. Ila linapokuja suala la kiporo cha wali na maharagwe tena kilichopikwa kwa nazi original ni kitamu kuliko chakula hicho hicho fresh from the kitchen.
Najua utabisha ila karibu asilimia 95% ya watu niliowauliza kuhusu hii unique and unexplainable scenario wamekubali tena wengine wakasema "unaweza kumaliza sufuria nzima", wengine wakaongezea "ni hatari, kinakuwa kitamu zaidi kikipashwa na kuliwa kwenye sefuria yake ileile ikiwa na ukoko wake", "just changanya kiporo cha maharagwe humohumo kwenye sefuria"
Je wewe unafikiri hii scernario ni kweli? nini experience yako? je wewe ulijisikiaje ukiwa mdogo enzi zile au hata sasa? ni kitafunio bora zaidi, huitaji msosi wa mchana kama ukisindikizia na chai nzito ya maziwa iliyo na Tangawizi kwa mbali?
Swali gumu ni je kuna njia yeyote ya kibiologia, kiphysiologia, kimila na kiutamaduni inaweza kuelezea mabadiliko ya utamu ndani ya kiporo cha wali na maharagwe ya nazi contrary to the nature kwamba kiporo hakiwezi kuzidi chakula fresh kwa utamu
😂😂😂Mm na mdogowangu ni sufuria la uji wenye karanga Yani ugomvi wake sio wa kitotoTulikua na mchezo wa kugombania kiporo na mdogo wangu,Kuna siku nikawahi alfajiri Nile nimuwahi dogo, niondoke kanisani,nikakuta muhuni anaosha vyombo,..
Haha utoto raha sana,alietafuta Hana hata hamu ya kula stress tu anawaza nyie mle,😂😂😂Mm na mdogowangu ni sufuria la uji wenye karanga Yani ugomvi wake sio wa kitoto