In cooking, what does it mean that flavors “meld” and why does letting them sit in a fridge for hours make this process taste better?
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Cooking is science and chemistry. Reactions take place sometimes and need time to happen depending on what it is.
Answer: spices and seasonings can “bloom” in a dish overnight, soaking up liquid and developing a more pronounced flavor.
Additionally, aromatics like garlic, onion, celery, etc will release a little more liquid (and flavor) into a dish as it sits- making broth or sauce more flavorful than when you eat pieces of the veggies individually.
These passive reactions combine to create a more “full” or “ developed” flavor in dishes that sit after cooking.
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