How and why the flavor of food changes over time, sometimes for the better.
Some people are averse to leftovers because they attach a stigma to them, associating them with a lower socioeconomic status. Others are guided by the notion that freshly prepared is always superior in taste and texture to anything refrigerated and reheated. For the first group, it’s up to the individual — and maybe their therapist — to work through their preconceptions. But perhaps I can persuade the latter segment with a bit of information.
It’s true, the textural difference can’t be ignored. It’s easy for the busy home cook to struggle with restoring dishes that were once crispy and crunchy to their original state. But let’s focus on soups, stews and other saucy dishes. All are prime candidates for leftovers because they’ll never dry out and the texture isn’t likely to be compromised.
As for the food, just because you take something out of the oven or off the stove doesn’t mean the flavors of that dish stop evolving. “We think that when we stop actively cooking food, it just stays in that static state,” Dalton said. “But, of course, there are changes happening all the time.”
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