start cookin' murrican, yer gonna gain weight...
(and start thinkin' strange an stuff)
I am soooooo out of it.
Published September 1, 2008. From Cook's Illustrated.
Why do soups and stews taste better the next day?
To get to the bottom of why the flavor of soups and stews improve when made in advance, we had a conversation with our science editor. He explained that even after cooking ceases, many chemical reactions continue to take place in foods. In the case of a soup or stew containing milk or cream, the lactose breaks down into sweeter-tasting glucose. Similarly, the carbohydrates in onions develop into sugars such as fructose and glucose. Proteins in meat turn into individual amino acids that act as flavor enhancers. Finally, starches in potatoes and flour break down into flavorful compounds.
To verify this, we made batches of Best French Onion Soup, Simple Beef Chili, Ultimate Cream of Tomato Soup, and Black Bean Soup and refrigerated them. Two days later, fresh batches of each recipe were served hot alongside the reheated soups and stews. Tasters unanimously preferred the onion, tomato, and black bean soups that had been held for two days, calling them “sweeter,” “more robust-tasting,” and “well rounded.” When it came to the chili, most tasters made the same comments, but some preferred the fresh sample"as it sat, the chile flavors became sweeter and less sharp. If you like vibrant chile flavor, it’s best to serve chili the same day you make it.