Why is it soups, stews, sauces, etc. taste better the next day? I know we all say it’s give time for the “flavors to meld,” but what is actually happening?
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Great question! Can’t want to hear the answer (hopefully it’s not something gross like the food starts rotting and so it gives off stronger flavors or the like)
A report from BBC Science Focus says that when your bolognese, stew or curry is sitting on the shelf in your fridge, it’s getting more flavoursome by the minute even though it’s no longer on the stove, because the ingredients are still marinating and breaking down like they would in a super slow cook.
The gelatin in meat (the stuff that makes it taste great) also continues to break down for about half an hour after it’s taken off the heat – which means it’s still cooking even after you’ve wolfed your first serving down.
“In the fridge, this will set to a firm jelly and when you reheat it, the gelatine melts to create a silky feel in the mouth,” the study says.
I’ve actually played to this phenomenon by cooking pasta specifically to eat it the following day.
It has to do with amino acids reacting to sugars. See [here](https://www.atlasobscura.com/articles/food-better-leftovers-next-day#:~:text=According%20to%20the%20Institute%20of,when%20the%20leftovers%20are%20reheated.%E2%80%9D) for the long-worded explanation.
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