The Science Behind the Good Taste of Leftovers

Not all leftovers were made equal. Sandwiches, for example, get soggy and salads can wilt, but other foods seem to only get better with time. Foods like soups and casseroles actually seem to have a richer flavor after sitting in the fridge for a day or two. If you happen to enjoy certain foods even more as leftovers, it’s not just in your head. There are a few scientific reasons why foods change their flavor over time. Read on to find out why it happens, and which foods taste even better when reheated.

Why do foods change their flavor over time? According to the Institute of Food Technologies, flavors can be enhanced overnight due to chemical reactions, which continue to take place after cooking and generate more, or new, flavor molecules in different ingredients. Oxidation, for example, occurs when foods come into contact with oxygen. Depending on the food and how it’s stored, oxidation could go both ways - it can turn the food mushy or rancid, like a sliced apple that turns brown, or it could alter the flavor for the better. Cooked onions, potatoes, and broccoli are a few examples of ingredients that will taste better after a night in the fridge. 

Refrigerating food slows down these natural chemical reactions, which is why we can still eat them safely the next day. Left at room temperature, the process would happen much faster, leading the food to spoil. It is generally recommended to avoid food that has been left at room temperature for more than two hours. If the food was left at a temperature over 90 degrees Fahrenheit (32 Celsius), the USDA suggests throwing it away after an hour. 

Which foods pass the leftover test? 

In general, time and oxidation aren’t kind to many foods, and a lot of it comes down to personal preferences too. However, there are a few varieties that are generally considered to age well. 

 

Cruciferous vegetables like kale, broccoli, cauliflower and cabbage, and allium vegetables, including onions, leeks, and garlic, are good examples. These vegetables, which can taste bitter and harsh when raw or cooked lightly, contain an abundance of sulfur compounds. These compounds oxidize easily, taming the flavors and making them more mellow. 

 

Starchy vegetables, like potatoes, may get a little sweeter over time too, because the starch slowly breaks down the sugars, or glucose, in them.

Another group that may taste better with time is protein-rich foods like fish, poultry, and lean meats. When proteins break down they release amino acids such as glutamate, which enhance savory flavor, or those known as umami. 

 

 If you don’t like your food very spicy, you might be happy to know that the flavor of peppers becomes more delicate over time. The oxidation reduces the amount of the compound capsaicin in the peppers, which makes them less spicy. Other spices like turmeric black pepper and coriander are also sensitive to air and may lose their intensity over time. 

What about reheating?  

When it comes to reheating, it all depends on how you do it. The reheating process can liberate some of the flavor molecules that may be trapped in fats or inside starch. “While it's the easiest, avoid the microwave," advises chef Nick Evans. "It's a killer to flavor,” he told Eat This Not That. The best way to reheat food is gently, either in a skillet or over low heat. 

 

Still, there are some dishes that do not react to reheating as well as others. Some of the big no-nos according to culinary experts are shellfish and hamburgers. For the latter, it’s largely about the texture. In a good burger, there is a contrast between the crisp exterior and the softer rarer interior. After being refrigerated, however, a burger tends to take on a pebbly gray consistency and color, which can’t be undone.

In general, the foods that will best stand reheating are liquid-based ones - soups, stews, and casseroles. The liquids prevent the dish from drying out and creates fewer textural changes. Moreover, the above-mentioned dishes tend to include ingredients like onions, garlic, and spices, which make them appetizing the next day. 

 

The bottom line is, don’t shy away from leftovers! Knowing the basics behind food aging can be really helpful when you want to meal-prep and try to decide on a dish that will last longer.

Other than these, among the South Indian foods, vathak kulambu tastes better next day. Especially, if you make thick onion vathak kulambu, it stays good even for a week, if handled with care. Idli, when soaked in milagai podi ( gun powder as some call it) and oil, tastes good even the next day, i.e. why people traveling prefer to take it as it lasts for 1-2 days.

 

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Jackfruit seed vathak kulambu

Normally when we make jack fruit vege, there will be seeds, which if many, can be used to make a sweet like I had put earlier or I love to make vathak kulambu with it.

Pressure cook the seeds ( no. as many as u like) for 3 whistles.

tamarind juice 1 cup thick

sambar pdr. 1 - 1 1/2 tsp

salt to taste

turmeric pdr. 1/4 tsp

hing 1/8 tsp.

curry leaves & coriander leaves

mustard seeds 1 tsp

methi seeds 1/4 tsp

red chili 1

coconut grated 1 tbsp

oil 2 tsp

Method

In 1 tsp oil, add mustard seeds, once it crackles, add methi seeds, curry leaves cut fine, hing,  red chili saute.

Add tamarind juice, sambar pdr. turmeric pdr., salt & 1 cup more water. Tamarind juice quantity can be increased or reduced as per your taste & the quantity you require.

Let this boil for about 5 minutes, add the cooked seeds, if they're big, you can cut into desired size. Add some finely chopped coriander leaves, after another 5 minutes, add 1 tsp atta with little water, add it to the boiling mixture, mix well, let it boil for 2 minutes. In case, the mixture is too thick, add more water, as per your requirement.

last in a kadai, add 1 tsp oil, add some curry leaves, coconut, fry till the coconut gives a nice aroma, add to the kulambu, mix well, serve with hot rice. 

ps- this tastes good with curd rice too.

Omam ( Ajwain) Vathak Kulambu

Ingredients
mustard seeds 1 tsp
fenugreek seeds 1/4 tsp
omam 1 tsp
red chilies 1
curry leaves 1 sprig
papad 1 broken into small bits
oil 1 tbsp
tamarind juice thick 1 cup
atta 1 tsp
salt 1 tsp
sambar pdr 1 tsp
hing 1/2 tsp

Method
In a heavy pan, heat oil, add mustard seeds, once it crackles, add fenugreek, chili, curry leaves, hing.
Then add the broken papad/ appalam, fry it well, add omam/ ajwain, saute, pour the tamarind juice, salt, sambar pdr, simmer let it boil for about 8 minutes.
Mix atta with little water, add to the boiling mixture, mix well, once it boils well, remove.
Serve with hot rice & til oil.

ps- this is very healthy to have once a week, as omam/ ajwain is good for the stomach, also when you don't have sambar, it gives some rest to your tummy, as our stomach doesn't have the enzymes to digest the dal protein, so we bloat. So this helps to keep our tummy safe & healthy. I just love this, can have this with curd rice too !