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    Are pasta dishes like spaghetti even better-tasting the next day?

    Question #84357. Asked by famous71. (Aug 09 07 3:42 PM)


    zbeckabee

    		This applys to "Daubes," but, I suspect it would (at least in part) also apply to Chili, Pasta dishes, etc.

    1. Meat reabsorbs liquid from the sauce, making it more tender. This reabsorbtion is repeated each time the daube is reheated.

    2. Some evaporation occurs concentrating the sauce's flavors. With each reheating further evaporation occurs.

    3. Browning of the stock/sauce during each reheating also enhances the flavors. The sauce sticks to the sides of the pot as it gets hot, when stirred the browned bits fall back into the sauce to give it more flavor.


    http://frenchfood.about.com/cs/fc101/qt/daubeday2.htm

    Aug 09 07, 3:48 PM
    MonkeyOnALeash

    		In my experience, Pasta and especially PIZZA tastes best once the cheese has settled, cooled and been reheated.

    This is an opinion.

    Aug 09 07, 5:14 PM

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