Good Lifestyle

The remains often have a bad name, thanks to foods that do not warming too (looking at you, Sandwiches Soggy). However, there are many dishes that really taste after attending the refrigerator for a day or two. And there is ascientific reason why.

According toInstitute of Food TechnologistsThe flavors can be improved during the night thanks to chemical reactions, which continue to occur after cooking and producing more and more flavor molecules in a variety of ingredients, which is why the remains can taste so well .

How can you taste good your remains?

Molecules on the side, all this food science leads to more tender food, judicice, tastier products, if you know how to prepare it correctly, that is to say. Arow begins by seasoning the first time.

"The food that is well seasoned can better taste because as in a curry or marinated beets, the seasonings have had some time soaking in meats, beans or carrier vegetables," says Sara Dickerman, author ofSecret Secret Meal Secrets.

But that does not mean that a rush would not benefit from some fresh herbs. "Currys sometimes still need a kick of something fresh, such as chopped Cilantro or a plague of lime, just to wake them up", advises Dickerman.

Its additional heating tips include the addition of a small water to the second day spaghetti for more moisture, warm vegetables from yesterday in a steam, snow potatoes or a sausage with a little fat in a frying pan or brown remnants.

What should you avoid when warming remnants?

Nick Evans, author ofLove your remains, agrees that take time in warming account. "Although it's the easiest, avoid microwave," he warns. "It's a flavor killer. Try to gently heat food in a low heat pan or in a very low oven (like 250-300 F˚)."

What foods do not do good remains?

Yet there are dishes that will never give it back to your plate in a better state. Evans says that crustaceans are "pretty terrible" as a highly, so you should therefore buy and prepare enough for a portion at a time.

And despite his master to transformations, Dickerman says that his non-no remains are hamburgers. "It's largely a textual thing," she explains. "A good hamburger is all about the contrast between the crisp outdoors and the rare juicy interior; [after it's refrigerated, it takes a hard-haulous fatty color, and I really have trouble working in some something new. "

Of course, there are things you should not even try, like old food. You shouldthrow all the remains after three to four days, or three to four months for frozen foods, according to the USDA - and it is regardless of the quality of this gain of stew or lasagna.

What foods can they taste better like remnants?

Now, here are some ingredients that will taste even better the second time, as well as some tips to keep your remains as tasty as possible.

Spices and aromatic

Foods such as garlic, onion and peppers react with protein and starch during cooking, and they will continue to do it when it is left in your refrigerator during the night, which helps to taste the taste of your remains. When you go for two of your sausages and your pepper stir fry, the result is even better flavor. The main reason? Time.

Of course, on occasion, you can make a stew or a chili that simmer all day, but for most of us, dinner looks like a hasty of the house of work and throwing a fast curry. After spreading out, you will taste ingredients individually, but after a night curry at rest in a storage container, the flavor profile becomes more robust and well rounded over time. Yum!

RELATED: The easy way to make comfortable foods healthier.

Meat

Associate meat with a sauce or broth made for a winner of the next day. "When cooked meat cools, the gelatinous material of collagen and tendons, etc. that melted during cooking begins with gel in and around pieces of meat," Dr. Kantha Shelke, member of the Institute of Technologists. Food and founder of Corvus Blue LLC, a chicago-based food research firm,Save Forbes. The result is aroma compounds trapped in the gel, which is even more important in the meat.

In addition, giving your meat a good soaking in oils and spices will help tender meat,Atlas obscura to explain. So, if you have already wondered why your meatballs tempered with red sauce are the next day, you know now.

Potatoes and other starches

With regard to potatoes, it is a process similar to the meat gelicator. When you cook with starch, he gelsizes, and as he cools, he falls. "The molecules begin to reorganize and reoccate in a crystalline structure again," Shelleke said forbes. "As this point, these aroma compounds of the surrounding sauce are trapped inside the structure."