The Black Vault

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.

Funny thing is not all leftovers will fall into this senerio. Some things are just horrible it you try it, like warming up a big mac or something. It definatly is common in your cassoroles dishes, multi ingredient things like mrs. G2's Paella, and most of the Pasta dishes. Couldn't think of the right words Bionic, but you got it the flavors "permeate" into the other things. Funny that other things baked, like a pie,cake or cookies do not change in flavor, they just stay the same from the oven.

I guess the factor involved is time. Makes me wonder how the flavor really travels, and what chemical changes occur to the rice or pasta, or even the meats? Obviously the juices are how the flavor flows, but in the case of the paella, would think the juices would make the rice glucky overnight, but they don't.

I know chemically, I can't figure it out, but I know its going to taste better next night.

My wifes Father was the kind of person who would never ever eat leftovers. I think he changed a bit when he got older, but when he was younger, no way would be eat them. He expected something brand new every dinner. He doesn't know what he was missing. The thought of a doggy bag was just undignified for him. Not me thats for sure!