Why do cooked foods typically taste better warm (right after cooked) than cool
In: Chemistry
Coffee actually gets more acidic as it cools due to the ongoing degradation of one of the acids produced when it’s made. I imagine that there are similar chemical reactions that occur in other foods. Reactions involving fats, for example, often begin during cooking and continue as time goes on.
In this sense, it’s better to think of these changes as results of the cooking rather than the cooling.
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