Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

+
General Discussion 16

2nd Day Soup/Always Better

samthechef | Oct 17, 201101:21 PM

Made a big old bean soup yesterday. Tastes better today. But why? Surely there's a simple explanation as to why virtually all soups, stews, and tomato based sauces are better the second day. What happened overnight to the molecules? Somehow this even sounds backwards as yesterday the kitchen was filled with the heady smells of onions and garlic browning, ham hocks a-stewing where as today it just smells like over cleaner. But the soup STILL tastes way better!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound