There has been more time for the flavors of the soup ingredients to meld, creating a different tasting soup than if it were fresh. Some may think it taste better, some may think it worse, but reheating soup is a great thing during winter months.
There’s not really a scientific answer to this. Simply, the longer soup sits, the more each ingredient can soak it’s flavor into the broth. Some soups idealy sit for 2 to 3 days before consumption.
I never really noticed that before. I think soup tastes great both fresh and left over. Maybe it’s because the spices have seeped in a little longer? It’s probably just a taste preference thing.
It depends, but if you’re using a blend of spices, it takes longer for those spices to meld properly. The same goes for certain dips and sauces where it may take a few days for the flavors to sink in. Garlic, for example, tastes much different in a dip the second you make it than it does two days later or even overnight. Generally, it tastes better after permeating the soup or dip for a day, but that should be left up for debate.
Click here to cancel reply.
Sorry,At this time user registration is disabled. We will open registration soon!
Don't have an account? Click Here to Signup
© Copyright GreenAnswers.com LLC