Ever have leftovers that are even better the next day warmed up? Why is that? Some dishes are really fantastic when they are first done, but 24 hours later, they are even better. It isn't like they are undercooked, or not completely cooked, they were cooked just right to begin with. Masterpieces right off the stove.
What is the physical interaction of flavor, in certain things that get better overnight in the refrigerator. Yet nobody thinks to make it the day before, and leave it until next day to eat, when it better. A few things Mrs. G2 makes are like this. When she makes Paella, it just gets more flavorful next day. She also makes a califlower pasta dish, that the next day its even better tasting. I always thought the flavor was just a product of heat and cooking on the stove, but time seems to be a big factor and its not related to heat, since it occurs in the refrigerator.
Why does flavors in a cassarole travel through a dish, and become more flavorful. With her Paella, you have rice, chicken, shrimp, fish, lots of garlic, saffron, other vegtables, so the flavor all migrate into the rice overnight. Usually its enough for 2-3 nights, and the 3rd night is even better yet. You would think, once it leaves the stove, its cooked and done, the cooking may stop, but the flavoring continues even at refrigerator temperature.
Any theories, or anything you make like this? I'm sure we all have stories. The other thread someone mentioned leftover Pizza, and italian food, next day pizza is great IMHO.