We all know that slow cooking has many benefits, among them the fact that slow cookers use less energy. Another benefit is that slow cooking requires less time spent over the stove in the kitchen, and therefore frees us to complete other tasks. There is an added benefit, however, that’s not often considered, and that’s the fact that the flavors of slow-cooked foods often improve on the second day.
Beef bourguignon, lamb stew, posole, chili — there are lots of soups, stews and slow-cooked braises that really do taste better after they’ve had a cooling stay in the fridge followed by reheating and second-day service (Chicago Tribune).
This isn’t just in our heads, either. According to Forbes, there’s an actual science behind why certain foods taste better as leftovers. Factors that make food taste better on the second day range from the types of ingredients used (onion, garlic, and other aromatic herbs fare especially well) to the types of chemical reactions the dish undergoes when it’s cooked and then reheated.
For those of us who slow cook, this news is doubly welcome. Not only can we save time and energy in the kitchen by putting our food on low heat and letting it simmer all day; but if we choose our recipes carefully, we can also cook several meals in advance, getting a jump start on a busy week.
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