Given the background description of some cooking related query, summarize the question into a title

Example Input: I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).
Example Output: What makes vacuum fried food retain and concentrate the food's flavor?

Example Input: I usually throw away the remaining water in the electric kettle before refilling it if the water is more than about a day old. In theory wouldn't boiling kill any impurities the old water might have? How long would the water stay drinkable in the kettle (assuming you boil it again before drinking)?
Example Output: Is it safe to reheat old water in an electric kettle?

Example Input: I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the microwave. The bacon got quite warm - not fully cooked, but smelling like bacon. I used what I needed and put the rest in the fridge immediately. I'm planning on using the rest of the bacon in a few days. Is that a good idea, or should I just throw it away?
Example Output:
Can I store raw meat in the fridge after defrosting in the microwave?