It always tastes more blended and flavourful the night after it's been cooked. Is it something to do with the sauce resting or stewing overnight?
2007-02-05 07:50:56 · 11 answers · asked by Brad Wright 2 in Food & Drink ➔ Cooking & Recipes
It's rather like marinading something. Time allows the ingredients to blend together more fully. Always cook more than you need (if you can) as not only do you get the benefits you've already noticed but it's also more cost effective.
2007-02-09 23:09:15 · answer #1 · answered by michael w 3 · 1⤊ 0⤋
Yes The pasta asorbs the flavours by what is known as marinating. Stews also taste better the next day.It is just a question of the many flavours developing over time
2007-02-10 07:30:38 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Yes it is, the flavours in the sauce have a chance to come out fully making it taste better.
2007-02-12 19:57:47 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Sometimes I make enough sauce for pastas, and place some in a freezing container for another session, and always find it tastes stronger, and better than the first time.
You can store some in a jar, as long as you remember, to seal the jar in boiling water.
2007-02-09 10:44:53 · answer #4 · answered by archaeologia 6 · 0⤊ 0⤋
Yes i think so, i make all my own sauces and soups and chili's and they all taste better after being in the fridge overnight, i think the herbs and spices have time to infuse into the liquid when left for a while ?.
2007-02-05 21:52:03 · answer #5 · answered by Richard 6 · 0⤊ 0⤋
Anything like soups, stews even curry seem to taste better the next day, I think it's because the flavours have time to intensify.
2007-02-11 19:18:21 · answer #6 · answered by Anonymous · 0⤊ 0⤋
my mother in law( she is italian) makes sauce and can use it for up to a week in various dishes and it always tastes better the day after add a nob of garlic butter into the completed sauce for an even nicer taste
2007-02-06 02:23:12 · answer #7 · answered by sylvie c 4 · 0⤊ 0⤋
Pasta sauce, tomato sauce, etc has alot of herbs and spices in it. Those flavors combine with each other and over time they develop a more robust yet rounded flavor.
2007-02-10 14:46:57 · answer #8 · answered by lexisk 1 · 0⤊ 0⤋
d starch of d pasta dies off after its been cooked,the pasta hence absorbs the sauce better as time goes by,it gets a better "blend" with time
2007-02-11 05:57:53 · answer #9 · answered by moonat9 2 · 0⤊ 0⤋
yeah, the time allowing the sauce to set lets the sauces and herbs mix together.
2007-02-11 06:02:34 · answer #10 · answered by 2legit2quit 1 · 0⤊ 0⤋