# Food getting better after it sits a while **URL:** \ **Category:** Cafe Society\ **Created:** [June 4, 2018, 6:40pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423 "2018-06-04T18:40:05Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Inigo\_Montoya](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inigo_montoya/32/124_2.png) [@Inigo\_Montoya](https://boards.straightdope.com/u/Inigo_Montoya)\ **Post date:** [June 4, 2018, 6:40pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/1 "2018-06-04T18:40:05Z")
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? ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [June 4, 2018, 6:46pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/2 "2018-06-04T18:46:11Z")
> [@Inigo\_Montoya](#): > > 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? Lots of soups, stews, casseroles, etc. taste much better after they’ve had a day or so for the flavors to blend a bit. Ditto chili, spaghetti sauce. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 4, 2018, 6:47pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/3 "2018-06-04T18:47:06Z")
Some like it in the pot, nine days old. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [June 4, 2018, 6:48pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/4 "2018-06-04T18:48:16Z")
Most cheeses taste best at room temperature. So if they’ve been in the fridge, they’ll be best after they sit on the counter for an hour or so. ---
**Author:** ![Elendil\_s\_Heir](https://avatars.discourse-cdn.com/v4/letter/e/7cd45c/32.png) [@Elendil\_s\_Heir](https://boards.straightdope.com/u/Elendil_s_Heir)\ **Post date:** [June 4, 2018, 7:06pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/5 "2018-06-04T19:06:21Z")
Takeout pizza and spaghetti in tomato sauce. Also, my wife’s famous Lemon Ahead Cake (more time for the lemon juice to seep through). ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [June 4, 2018, 7:29pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/6 "2018-06-04T19:29:09Z")
I wonder if there’s some tweak you could make to your cooking method that would eliminate most of the bitterness from the start. ---
**Author:** ![buddha\_david](https://avatars.discourse-cdn.com/v4/letter/b/ee7513/32.png) [@buddha\_david](https://boards.straightdope.com/u/buddha_david)\ **Post date:** [June 4, 2018, 7:35pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/7 "2018-06-04T19:35:41Z")
Grape juice. 😛 ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 4, 2018, 7:38pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/8 "2018-06-04T19:38:40Z")
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. ---
**Author:** ![Tired\_and\_Cranky](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@Tired\_and\_Cranky](https://boards.straightdope.com/u/Tired_and_Cranky)\ **Post date:** [June 4, 2018, 7:42pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/9 "2018-06-04T19:42:43Z")
Murg makhani, also known as butter chicken. I always wish I had made some yesterday. My recipe is similar to the one below. > **[Murgh Makhani - Moghul Butter Chicken Recipe - Food.com](https://www.food.com/recipe/murgh-makhani-moghul-butter-chicken-422848)** > > A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 4, 2018, 7:54pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/10 "2018-06-04T19:54:31Z")
My ‘Zoop’ tastes better the 2nd day. Its a type of stew with tomato sauce in it. There’s never any left after about the 3rd day. ---
**Author:** ![Inigo\_Montoya](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inigo_montoya/32/124_2.png) [@Inigo\_Montoya](https://boards.straightdope.com/u/Inigo_Montoya)\ **Post date:** [June 4, 2018, 7:59pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/11 "2018-06-04T19:59:44Z")
> [@buddha\_david](#): > > Grape juice. 😛 I never know with you… 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. ---
**Author:** ![Shoeless](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shoeless/32/7099_2.png) [@Shoeless](https://boards.straightdope.com/u/Shoeless)\ **Post date:** [June 4, 2018, 8:17pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/12 "2018-06-04T20:17:28Z")
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! ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 4, 2018, 8:35pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/13 "2018-06-04T20:35:27Z")
> [@Shoeless](#): > > 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. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 4, 2018, 8:53pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/14 "2018-06-04T20:53:46Z")
> [@RTFirefly](#): > > Lots of soups, stews, casseroles, etc. taste much better after they’ve had a day or so for the flavors to blend a bit. Ditto chili, spaghetti sauce. > [@RTFirefly](#): > > Most cheeses taste best at room temperature. So if they’ve been in the fridge, they’ll be best after they sit on the counter for an hour or so. What you said, both times! “Wedding Cheese” (been sitting out for an hour or so) is always the best. ---
**Author:** ![zoog](https://avatars.discourse-cdn.com/v4/letter/z/7ea924/32.png) [@zoog](https://boards.straightdope.com/u/zoog)\ **Post date:** [June 4, 2018, 9:11pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/15 "2018-06-04T21:11:01Z")
I like to make fresh salsa from time to time, and I always let it sit in the fridge at least a day before I tear into it. It peaks about 3-4 days in. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [June 4, 2018, 9:25pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/16 "2018-06-04T21:25:01Z")
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. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 4, 2018, 11:14pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/17 "2018-06-04T23:14:51Z")
> [@burpo\_the\_wonder\_mutt](#): > > Drop by; I’ll make you some– I’ll bring some home-brew! ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 4, 2018, 11:20pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/18 "2018-06-04T23:20:12Z")
I am on my way. Start slicing bananas! ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [June 4, 2018, 11:37pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/19 "2018-06-04T23:37:18Z")
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… ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [June 4, 2018, 11:42pm UTC](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423/20 "2018-06-04T23:42:19Z")
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. [Next page](https://boards.straightdope.com/t/food-getting-better-after-it-sits-a-while/815423.md?page=2)