I've often heard that some dishes (stew, curry, cassoulet) can be 'better the next day'. So the sequence is: cook, rest (cool and covered), re-heat, serve.
What surprised me recently was that the same seemed true of some pork chops. Only half got eaten, and the next day the 'leftovers' were actually better (more integrated taste, better texture), both cold and briefly re-heated.
Can anyone advise on this practice and its scope? E.g. I guess that with pasta it might work for the sauce but not the spaghetti. With miso soup it might work with the dashi but not the miso itself. I'll try it, e.g. re. resting temperature.
The model I'm used to is that you get the ingredients, cook the dish, and serve --- but cooking-for-tomorrow could be interesting, and convenient for dinner parties.
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