Beef Stew Better Th Second Day
Some Meals Only Taste Ameliorate The Adjacent Day - How Come up?
I'k certain all of y'all take prepared a stew or lasagna and idea it tasted ameliorate the next 24-hour interval. I know I have and some meals like braised brusque ribs, I will purposely ready them one day to eat the next so all the fat rises to the tiptop and solidifies while in the refrigerator. I scoop out the fat with a spoon the next day for a delicious, less fatty sauce.
I received this email from Diane where she says, "About your posole tasting improve the next day - lots of stews and soups taste better the next twenty-four hours. I discovered accidentally it isn't actually the length of time and so much as an event of temperature. In the winter, I will put a pot of something in the snow to absurd it off, and then heat it up once more - voila! Information technology tastes like the next day. Definitely this is truthful for beefiness stew and curries." - Diane
When I emailed Diane and asked her why she thought this was truthful, she wrote back,
"Oh, just a stab at a reason here.... perchance all the flavors have time to mix together - if the dish is cold, the molecules get closer together. In the case of cooking, so many dishes "mellow" with either time or cooling. I don't know the verbal reason, simply it definitely is a phenomenon. One thing'due south for certain, cooked eggplant really tastes better the adjacent twenty-four hour period. Btw, in that location's a skillful book called "How to Read a French Fry" that talks about the scientific aspects of cooking. One thing I learned is why information technology'south good to throw in some sometime oil from a previously frying to new oil. Stuff similar that." - Diane
A Professional Chef's Point of View
Hmmm, interesting answer and makes sense but I thought I would inquire my friend Chef Jenni Field, a graduate Orlando Culinary University, Le Cordon Bleu Culinary Arts School. She is a wealth of information and frequent contributor at the Reluctant Gourmet Cooking Customs and Culinary Forum. Hither is what she had to say,
"Most people swear that their soups and stews taste better the next twenty-four hours. But why? I accept a couple of theories well-nigh this:
Theory 1: The flavors in your stew/soup/braise/curry do good from concentration or reduction. This happens with long, boring cooking and cooling. During these processes, some of the water in the dish evaporates leaving more concentrated flavors behind. Simply, Diane brings upwardly a good bespeak. Ofttimes the food tastes improve afterwards a menstruum of refrigeration and reheating.
Then, hither is Theory 2: it's kind of similar tempering chocolate. I know; work with me here. The cocoa butter in chocolate is made up of several unlike fats that all have slightly unlike melting points. The purpose of tempering is to get the fats to crystallize at the aforementioned time, providing that snap, sheen and resistance to melting that ascertain chocolate in good temper.
So, to temper chocolate, yous go through a process of heating, cooling and reheating the chocolate to a good "working temperature." Now, this might exist a bit of a stretch, just think of all of your ingredients equally the different compounds in cocoa butter. Each one releases its flavors at slightly different temperatures and under slightly different weather (this is why adding some alcohol in the form of beer, wine or fifty-fifty spirits to a dish oftentimes rewards yous with a more than circuitous end production--some flavor compounds are not water soluble, but alcohol is soluble and won't develop unless you innovate alcohol to the mix).
In one case you've cooked your stew/soup/braise/curry to doneness, the cooling and reheating "tempers" those disparate flavors; they "marry" into one harmonious and complex overarching flavour profile with all sorts of nuances. And that is why I (most) always exercise supreme restraint when making a braised/stewed dish and wait and serve it the next twenty-four hour period."
What's Your Thoughts On Why Food Often Tastes Ameliorate The Next Day
Both Diane & Chef Jenni have excellent points of view and if yous have a unlike theory please let u.s.a. know below. Whether you are a home melt or a food scientist, I would similar to hear what y'all remember about this subject field.
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Source: https://www.reluctantgourmet.com/why-do-some-meals-taste-better-the-next-day/
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