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
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.
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