Some things just seem to taste better and have (for me at least) a better consistency when reheated.
Stew is indeed one along with many pasta dishes as I prefer the latter to have a more ‘gloopy’ texture 👍🏻😃
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"Some things just seem to taste better and have (for me at least) a better consistency when reheated.
Stew is indeed one along with many pasta dishes as I prefer the latter to have a more ‘gloopy’ texture 👍🏻😃
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Thread drift, but time seems to add the blessing more than the reheating. A chicken parfait made earlier in the week has improved with each passing January day. Which brings me neatly back to my New Year resolution of terrine making...
Agree that stews and curries benefit from reheating. Roast potatoes, in my view, don't, and the modern fad for eating them cold is a horror that deserves to be kink shamed. |
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