In the past I’ve noticed that a curry made at home often tastes better the day after it is made.
I wondered why this was the case and carried out some research on the Internet to discover why this happens.
One explanation was that the spices and flavors have more time to infuse themselves with the main ingredient.
Another reason that I found said that the flavor changes because the curry is frozen and then later defrosted.
The most compelling reason that I found was that you’re cooking the curry twice and so all of the ingredients have more of a chance to blend together (than when they are only cooked once) and that the effects of reducing the liquid causes the flavour to be more concentrated.
The most common reason that I found was that the spices have a second opportunity to pass their flavors into the curry.
I didn’t find any scientific explanation for the better taste but most people, including chefs, confirm that curries really do taste better if they are cooked for a second time and that freezing, defrosting and cooking a curry again produces an even better tasting curry.
I always freeze any leftover curry that I make and enjoy a tasty curry lunch at work.
If you’ve got an explanation for curries tasting better the next day, then why not post a comment against this article and share your wisdom with everyone?