http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/ You Have To Eat, So Learn To Cook & Eat Well Sun, 08 Nov 2009 02:24:34 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/comment-page-1/#comment-86141 Silvertail Fri, 16 Oct 2009 07:49:25 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/#comment-86141 I wonder if oxidization has an effect on this. That is why some wines benefit from "breathing." Anyway I made wat, think of it as the Ethiopian version of curry, and it was good the first day, but far more flavorful the day after. I wonder if oxidization has an effect on this. That is why some wines benefit from “breathing.” Anyway I made wat, think of it as the Ethiopian version of curry, and it was good the first day, but far more flavorful the day after.

]]> http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/comment-page-1/#comment-76308 Merlin Wed, 18 Mar 2009 07:58:19 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/#comment-76308 what about the invasion of microorganisms? I know we're talking about putting it in the fridge, but possibly at certain points during the cooling down and reheating, there is an optimum temperature for the growth of friendly bacteria which add a delicious flavour? Just a thought. what about the invasion of microorganisms? I know we’re talking about putting it in the fridge, but possibly at certain points during the cooling down and reheating, there is an optimum temperature for the growth of friendly bacteria which add a delicious flavour? Just a thought.

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