Why do some food taste better on the second day (after it's been cooked)? Please give scientific reasons.?

Answer 1

1. Meat reabsorbs liquid from the sauce, making it more tender. This reabsorbtion is repeated each time the daube is reheated.

2. Some evaporation occurs concentrating the sauce's flavors. With each reheating further evaporation occurs.

3. Browning of the stock/sauce during each reheating also enhances the flavors. The sauce sticks to the sides of the pot as it gets hot, when stirred the browned bits fall back into the sauce to give it more flavor.

Answer 2

For some foods, like 'Dillweed dip' (mayo, sour cream, onion powder, and dillweed) taste better the next day because the herbs / spices have a chance to marinate (in a sense). Just like a raw steak that is marinated in sauce, the longer it marintes, the better. Same thing with our food (some,not all).

-angela

Answer 3

Since you have to ask for a scientific reason so here it goes:
CCl4 + H2CO3 + HCO3- + H2O + NaClO

Answer 4

i love my beef and noodles the next day it has a better flavor the broth soaks in the noodles and just tastes so much better and probly becacuse its already to eat yum

Answer 5

We think this is true with chili and stew. I think it has to do with the flavours all melding together as they sit and stew in the fridge, then they get all excited once they are reheated.

Answer 6

all of the sesoning blends together when its in the frige over night, the coldnest of your fridge will do that to food thats why its called leftovers!!!