Thread: does it really Taste Better the next day?

marco wrote:
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.
>
> The first time I tasted strawberry rhubarb pie,
> I couldn't belive how good it tasted.
> But later, after I had had it a few times,
> it just didn't live up to my expectations.
>
> marc

I don't think anyone says pies are better the next day. Soups,
stews, and things like that are frequently better though.

--
Jean B.

On 3/1/2012 2:08 PM, Jean B. wrote:
> marco wrote:
>> I often read at the end of a recipe, or an opinion about a recipe,
>> that a food dish tastes better the next day.
>>
>> I wonder if this is [many times] a fallacy?
>> Not in all cases of course.
>>
>> I believe, that most of the time,
>> it may be physiological [I think that's the word].
>>
>> For example, a cup of coffe, made the same way, can taste different,
>> from day to day.
>>
>> The first time I tasted strawberry rhubarb pie,
>> I couldn't belive how good it tasted.
>> But later, after I had had it a few times,
>> it just didn't live up to my expectations.
>>
>> marc
>
> I don't think anyone says pies are better the next day. Soups, stews,
> and things like that are frequently better though.
>
Cold blueberry and apple pies are excellent, IMHO and last several days
in the fridge (unless I get to hear about them :-)

--
Jim Silverton

Extraneous "not" in Reply To.

"marco" <[email protected]> wrote in message
news:[email protected]...
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
The word you're looking for is psychological.

> The first time I tasted strawberry rhubarb pie,
> I couldn't belive how good it tasted.
> But later, after I had had it a few times,
> it just didn't live up to my expectations.
>
> marc

I've never heard of pie allegedy tasting better the next day. Tomato sauce,
stews, soups, sure. Sometimes when you give the ingredients a chance to
blend, then yes, they taste better the next day. The recent chatter about
macaroni & cheese prompts me to mention mac & cheese doesn't reheat well the
next day. The cheese tends to break down. Then you're left with lightly
flavoured and slighty greasy reheated macaroni. I've found that's true
whether you use real cheddar or processed cheese. YMMV.

Jill

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <[email protected]>
wrote:

>I often read at the end of a recipe,
>or an opinion about a recipe,
>that a food dish tastes better the next day.
>
>I wonder if this is [many times] a fallacy?
>Not in all cases of course.
>
>I believe, that most of the time,
>it may be physiological [I think that's the word].
>
>For example, a cup of coffe,
>made the same way, can taste different,
>from day to day.
>
>The first time I tasted strawberry rhubarb pie,
>I couldn't belive how good it tasted.
>But later, after I had had it a few times,
>it just didn't live up to my expectations.
>
>marc

Across the board, I don't believe that anything tastes better the next
day. Yuck! Any development of flavor that is necessary to enhance
the dish can be achieved on the day that it is made. This is an old
wives' tale meant to improve the image of leftovers.
Janet US

On Thu, 01 Mar 2012 12:28:22 -0700, Janet Bostwick
<[email protected]> wrote:

>On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <[email protected]>
>wrote:
>
>>I often read at the end of a recipe,
>>or an opinion about a recipe,
>>that a food dish tastes better the next day.
>>
>>I wonder if this is [many times] a fallacy?
>>Not in all cases of course.
>>
>>I believe, that most of the time,
>>it may be physiological [I think that's the word].
>>
>>For example, a cup of coffe,
>>made the same way, can taste different,
>>from day to day.
>>
>>The first time I tasted strawberry rhubarb pie,
>>I couldn't belive how good it tasted.
>>But later, after I had had it a few times,
>>it just didn't live up to my expectations.
>>
>>marc
>
>Across the board, I don't believe that anything tastes better the next
>day. Yuck! Any development of flavor that is necessary to enhance
>the dish can be achieved on the day that it is made. This is an old
>wives' tale meant to improve the image of leftovers.
>Janet US

I always knew that wine doesn't age in the bottle.... if anything wine
deteriorates due to faulty bottling... wine ages like people, the
older the more the stink.

"jmcquown" <[email protected]> wrote:

> The recent chatter about
> macaroni & cheese prompts me to mention mac & cheese doesn't reheat
> well the next day. The cheese tends to break down. Then you're left
> with lightly flavoured and slighty greasy reheated macaroni. I've
> found that's true whether you use real cheddar or processed cheese.
> YMMV.


Mac'n'cheese reheats just fine. Somebody shared this magic a long time
ago..

Put the pot of remaining Mac'n'cheese over medium heat and add a
tablespoon or two of water to it, stirring constantly. The Mac'n'cheese
will quickly steam back to life.

Any remainder can be re-refrigerated and the process repeated.

I won't say it tastes better but as good as yesterday.

Andy

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <[email protected]>
wrote:

> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.

I think they're talking about the way flavors have married in certain
leftovers when you eat them the next day... not your daily cup of
coffee.
>
> The first time I tasted strawberry rhubarb pie,
> I couldn't belive how good it tasted.
> But later, after I had had it a few times,
> it just didn't live up to my expectations.
>
They aren't talking about separate instances of the same recipe. I've
seen recipes that call for making it the day before and reheating it
the following day to serve guests.

--
Food is an important part of a balanced diet.

On Thu, 01 Mar 2012 14:22:20 -0500, James Silverton
<[email protected]> wrote:

> Cold blueberry and apple pies are excellent, IMHO and last several days
> in the fridge (unless I get to hear about them :-)

The crust often loses it's crispiness as the pies age.... IMO, of
course.

--
Food is an important part of a balanced diet.

On Thu, 01 Mar 2012 12:28:22 -0700, Janet Bostwick
<[email protected]> wrote:

> Across the board, I don't believe that anything tastes better the next
> day. Yuck! Any development of flavor that is necessary to enhance
> the dish can be achieved on the day that it is made. This is an old
> wives' tale meant to improve the image of leftovers.

I think (dried) bean dishes taste better the next day at least 80% of
the time. The first time I really noticed it was the first time I
made (my version of) cassoulet.

--
Food is an important part of a balanced diet.

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <[email protected]>
wrote:

>I often read at the end of a recipe,
>or an opinion about a recipe,
>that a food dish tastes better the next day.
>
>I wonder if this is [many times] a fallacy?
>Not in all cases of course.
....

My brother and I used to have a running argumebnt abouty chili. He
said his chili was not finished until it took a ride through the
freezer. He used to make large batches and freeze it before he'd eat
any.

I also used to make large batches of chili, and while I'd freeze most
I'd always have a bowl of what I called "neuveau chili", which was
after the cook finished but before it was frozen. And I discovered
from doibng this that the "neuveau chili" had a sharper hotter flavor,
which a ride through the freezer mellowed out.

So yes there are differences. But to each their own, yano?

John Kuthe...

On 01/03/2012 12:40 PM, marco wrote:

>
> The first time I tasted strawberry rhubarb pie,
> I couldn't belive how good it tasted.
> But later, after I had had it a few times,
> it just didn't live up to my expectations.
>


Sorry, but I like rhubarb pie too much to bastardize it with
strawberries or any other fruit. AFAIAC, strawberry is the worst of all
contaminants. I love fresh strawberries and other than jam, don't have
much interest in cooked strawberries.

On 01/03/2012 3:00 PM, sf wrote:

>> The first time I tasted strawberry rhubarb pie,
>> I couldn't belive how good it tasted.
>> But later, after I had had it a few times,
>> it just didn't live up to my expectations.
>>
> They aren't talking about separate instances of the same recipe. I've
> seen recipes that call for making it the day before and reheating it
> the following day to serve guests.


There are some people who like pies warm out of the oven. Personally, I
prefer them cold, and even better then next day.

On Mar 1, 9:40*am, marco <markph...@gmail.com> wrote:
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.
>
> The first time I tasted strawberry rhubarb pie,
> I couldn't belive how good it tasted.
> But later, after I had had it a few times,
> it just didn't live up to my expectations.
>
> marc

This is very subjective and depends entirely on what dish is being
discussed.

There are things like seared or broiled meats and fish that are not as
good as leftovers and there are things like spaghetti sauces and
lasagna that are even better the next day.

It depends on the dish and how it is prepared. Some things are meant
to be eaten entirely immediately after they are cooked, like chicken
cutlets or veal scallopini. Stews, soups and some casseroles are
actually more flavorful after they have had a chance to "meld" the
flavors.

I think some of you are automatically responding,
without really giving it much thought.

My contention is, it's not the food,
it's you/me that are in a different psychological
state, and the food tastes different. Maybe better,
but [again] it's not necessarily the food.

We've all heard "it tastes better the next day"
and sort of go along with it, and say it.
Not many of you seem to be absorbing this idea,
and responding to this concept.

Sure, I could be totally wrong,
but I'd like to follow through with this idea,
and get thoughts on it, specifically.

marc

On Thu, 1 Mar 2012 13:18:32 -0800 (PST), marco <[email protected]>
wrote:

>I think some of you are automatically responding,
>without really giving it much thought.
>
>My contention is, it's not the food,
>it's you/me that are in a different psychological
>state, and the food tastes different. Maybe better,
>but [again] it's not necessarily the food.
>
>We've all heard "it tastes better the next day"
>and sort of go along with it, and say it.
>Not many of you seem to be absorbing this idea,
>and responding to this concept.
>
>Sure, I could be totally wrong,
>but I'd like to follow through with this idea,
>and get thoughts on it, specifically.
>
>marc

Another important aspect is after cooking a dish and being around the
ingredients and their scents, one can become habituated to the
subtlety of scents and flavors. So the next day when they are no
longer habituated to them, those same scents and flavors can be
perceived as more intense and complex.

This is not "psychological", it is very real!

John Kuthe...

In article <5649022.16.1330636712554.JavaMail.geo-discussion-
forums@vblo18>, [email protected] says...
>
> I think some of you are automatically responding,
> without really giving it much thought.
>
> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.
>
> We've all heard "it tastes better the next day"
> and sort of go along with it, and say it.
> Not many of you seem to be absorbing this idea,
> and responding to this concept.
>
> Sure, I could be totally wrong,
> but I'd like to follow through with this idea,
> and get thoughts on it, specifically.

You're totally wrong. Happy now?

Janet

On Mar 1, 2:10*pm, John Kuthe <JohnKu...@gmail.com> wrote:
> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <markph...@gmail.com>
> wrote:
>
> >I often read at the end of a recipe,
> >or an opinion about a recipe,
> >that a food dish tastes better the next day.
>
> >I wonder if this is [many times] a fallacy?
> >Not in all cases of course.
>
> ...
>
> My brother and I used to have a running argumebnt abouty chili. He
> said his chili was not finished until it took a ride through the
> freezer. He used to make large batches and freeze it before he'd eat
> any.
>
> I also used to make large batches of chili, and while I'd freeze most
> I'd always have a bowl of what I called "neuveau chili", which was
> after the cook finished but before it was frozen. And I discovered
> from doibng this that the "neuveau chili" had a sharper hotter flavor,
> which a ride through the freezer mellowed out.
>
> So yes there are differences. But to each their own, yano?

Freezing the beans makes them softer, not freezing them leaves them
firmer. That certainly is a matter of personal preference.
>
> John Kuthe...

--Bryan

On Thu, 1 Mar 2012 14:04:10 -0800 (PST), Bryan
<[email protected]> wrote:

>On Mar 1, 2:10*pm, John Kuthe <JohnKu...@gmail.com> wrote:
>> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco <markph...@gmail.com>
>> wrote:
>>
>> >I often read at the end of a recipe,
>> >or an opinion about a recipe,
>> >that a food dish tastes better the next day.
>>
>> >I wonder if this is [many times] a fallacy?
>> >Not in all cases of course.
>>
>> ...
>>
>> My brother and I used to have a running argumebnt abouty chili. He
>> said his chili was not finished until it took a ride through the
>> freezer. He used to make large batches and freeze it before he'd eat
>> any.
>>
>> I also used to make large batches of chili, and while I'd freeze most
>> I'd always have a bowl of what I called "neuveau chili", which was
>> after the cook finished but before it was frozen. And I discovered
>> from doibng this that the "neuveau chili" had a sharper hotter flavor,
>> which a ride through the freezer mellowed out.
>>
>> So yes there are differences. But to each their own, yano?
>
>Freezing the beans makes them softer, not freezing them leaves them
>firmer.

How can that be... last time I checked frozen is harder than thawed.

On Thu, 1 Mar 2012 13:18:32 -0800 (PST), marco <[email protected]>
wrote:

>I think some of you are automatically responding,
>without really giving it much thought.
>
>My contention is, it's not the food,
>it's you/me that are in a different psychological
>state, and the food tastes different. Maybe better,
>but [again] it's not necessarily the food.

i agree with you on ziti or lasagna. It is great fresh from the
oven. But I'm tired then & it was a lot of work.

The next day, cut a piece, nuke it, and gobble with my feet up. I
like that experience better.

On meatloaf, I'll disagree. my family like meatloaf. I can take
it or leave it. But meatloaf sandwiches? Sign me up! Big
couple of hunks of homemade bread-- 3/4" slice of meatloaf- 1/4" of
sweet onion- a glob of mayo- a couple leaves of romaine. BBQ sauce
or horseradish if I'm in the mood. Good for a week of lunches- and
better [to me] than the meatloaf we had for supper.

Stew gets better with time. Eat a little, add a little . . .

Jim