More of a GQ I guess, but I’m past caring about propriety. Plus I enjoy & encourage nonGQ comments, non sequiturs, and general banter.
Made chili last week (another thread, Texans). Soaked beans (black, navy, kidney) overnight, bison, jalapeno, tomatoes & sauce, onion, some other spices & such. Usually comes out with a nasty bitter finish. But leave it in the fridge for close to a week and it takes on an entirely different character (at this point I typically freeze smallish portions) and is absolutely fabulous.
What’s up with that? Seems like there is some oddball flavor component that is getting broken down into something good–anyone know the science on that?
You got a recipe that is edible right away but is much better after aging?
Liquids redistribute in foods over time, and fats separate out. The food keeps cooking until it cools down, and ingredients in the food may continue to break down over time even at low temperature. Plus you have been waiting a week to have some more chili and anticipation enhances flavor.
I only make the stuff maybe once a year, so I don’t know if anticipation is part of it. It is distinctly different after sitting–flavor, texture, everything. In fact, it’s so disappointing right after cooking I get really discouraged. So discouraged I can’t bring myself to try again for a long time despite the ultimately good result.
Definitely lasagna. Mine is always too runny just out of the oven. After sitting in the fridge overnight and having some time to soak up the excess liquid, it is perfect!
You’re supposed to assemble the lasagna in the morning and let it sit out on the counter all day before cooking it for dinner in the evening. The belief is that the magic of the tomato sauce will protect the other ingredients from spoilage while it sits out. I don’t do that, I let it sit in the fridge all day. But it will cut down on the runniness right after cooking.
My banana pudding can be eaten after a few hours in the fridge, but give it 24 hours in the fridge and it’s all gooshy and the flavor has permeated everything. Drop by; I’ll make you some–give me a day’s head-start.
I’d love to know the science behind what’s going on with soups. Flavors permeating everything is surely part of it, but I suspect there’s some mild decomposition going on, some chemicals breaking down/forming other chemicals that are extra-tasty. Ima do some research…
My hot and sour soup benefits from at least a few days in the pot; that way all those complex spices work their way into the chunks of tofu, bamboo shoots, and mushrooms. Also the broth becomes more complex as the pork and mushrooms release their deeper flavor notes into it.
