Why does left over food tastes better than freshly made? This has been a question in our mind whenever mom reheats last night's left over curries. While dining out, we often ask the waiter to pack the leftover food. The next day we would reheat it have it for breakfast or in lunch. Have you ever noticed it tastes better than last night? Isn't it strange? Do you know why it tastes so good overnight? So read it further to know more:
Why does leftover tastes better?
There's a lot of scientific fundamentals involved in cooking, plating and tasting food. As we cook, there are lots of chemical reactions going on in the pan, some of which we are unaware of. Those reactions does not stop as you turn off the flame. They would continue till the food is utilized by our body. These reactions develop the taste in our food. While the fresh food we eat undergoes lesser reactions than the leftover ones, the leftover tastes better than freshly prepared. Please note that this does not include all the dishes. I am talking about the food which we can and we have been eating as leftovers i.e. Punjabi curries, soups, chinese, dals, vegetables etc. It does not mean you throw anything into the fridge and reheat the next day!Indian Kitchens and leftovers...
Majority of us have once in a lifetime tasted left over rice preparations like biryani and punjabi subzis we get packed after dinner. So talking particular about Indian food, here is the science applicable to our food and why does leftover Indian curries and other dishes tastes better than freshly prepared.Indian food consists of dairy and a lots of spices. There may not be dairy in each of our recipes, but we have no main recipes without masalas a.k.a. spices! So here are the reasons which make leftovers tastier:
- The breakdown of lactose in dairy products form glucose with time which tastes sweeter. So the Punjabi curries having milk or cream or paneer in it would develop a natural sweet taste when kept overnight in the fridge.
- The starch present in flour and vegetables break down into compounds which tastes more flavorful.
- Another reason for taste enhancement in Indian curries and dals is spices! Yes, the use of whole spices, garam masalas and ginger garlic develop its unique aroma when left overnight in a cool place. And the food with great aroma always tastes better to most of the people (Human psychology :-D).
- Cooling the food also impacts the taste. When we put vegetables with gravy into the fridge, the oils and spices present in the curry would tenderize the vegetables or paneer or meat pieces in it. By passing time, the protein breakdown in it would enhance a savory taste. The reaction between sugars and amino acids would also create new flavor molecules on reheating it.
I've tried explaining a very silly looking topic in a logical and easily understandable way. Hope you know now why Biryani from last night would tastes great the next day!