The flavors in those meals need time. When you put that sauce on hold for a few hours to get to room temp, then into a plastic tub and into the fridge overnight, you are helping that flavor reach it's final delicious destination. Obviously, the molecules are all slowed down (that's how the food is being preserved overnight) but there is still some action going on in there. Much like after midnight on New Year's Eve!
We often make dinners with leftovers in mind. We make "enough for two nights" so that our whole cooking production (and it IS a production) doesn't have to be repeated nightly, and we can get extra pleasure out of the hard work we put into the cooking process. Often we'll have something scheduled for that 2nd night - gym, tennis, run, shopping, late meeting, etc. - and when we get home late, dinner's ready in 10 minutes. Plan ahead!
We enjoyed the leftover fruits of our labor last night - the leftover Braised Chicken and Mashed Sweet Potatoes. Warmed in the microwave on it's wonderful "Dinner Plate Reheat" setting (ours says "Sensing" as if there are magical little microwaves feeling out the size and texture of the food) along with some frozen spinach (heated, also, in the 'wave), we thoroughly enjoyed the remainder of the meal we made two nights ago.
And tonight it's New Year's Eve all over again!
More leftover advice and tips can be found here and here.
2 comments:
Hey -- it's another Boston food blog! That's excellent. Welcome to the food blogging world, Boston Chefs. I loved reading about your cooking adventures. Seared tuna with braised cabbage sounds wonderful.
Thanks Helen! We love your Beyond Salmon blog, as well!
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