A grilled steak will taste more or less the same the next day, but a beef stew has noticeably more flavour (particularly in the umami dept). Why is this?
In: Chemistry
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Their flavors have more time to meld and develop. As the dish sits, chemical reactions continue to break down proteins, fats, and starches, enhancing the depth and complexity of flavors. Spices and seasonings also have more time to permeate the ingredients.
Also, cooling and reheating can further concentrate flavors by reducing moisture, resulting in a richer taste. It’s why leftovers can seem more flavorful than freshly cooked meals.
When you put a billion cube in water for 1 minute, how much of the cube has dissolved in the water? Not a lot. Put that same cube in water over night? It’s all gone!
Now this applies almost the same to the meats, vegetables, fruits and spices you put in your stew. Over time the broth dissolves the yummy tasting nutrients into the watery bit, where it’s got easy access and a large tongue surface area,
bro it’s like flavors just chill together and get to know eachother overnight. stews are like friendship in a bowl. grilled steak is more of a lone wolf ya know?
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