We've been sharing a lot of inspo on meal planning solutions these past couple months and have much more to share in that department.
For a moment, though, let's examine some intriguing thoughts about the science of leftovers. Perhaps such an examination may convert even the most firm haters of leftovers into leftover lovers with a new found appreciation for what actually happens to leftover food.
Let's start by imagining you've got a complex meat and veggie stew on the stove. You've thrown in tons of aromatic vegetables (especially onion and garlic), some peppers, and some starchy potatoes. The recipe says simmer it on low for 40 minutes or so. Once 40 minutes is up, you turn off your stove and get ready to serve your stew with some freshly baked bread.
Is that all? Has the entire cooking process stopped there?
Hardly! Reactions are still happening, even in the fridge! The proteins are reacting with the starches. The starches are reacting with and absorbing or infusing more of the aromatics and herbs. The aromatics are reacting with the proteins. Sure, it's 40 degrees or below in your fridge but just picture these happening reactions are happening in an ultra slow manner, despite the cold temperature.1
The lesson here is if you want great leftovers, make sure to cook with plenty of harmonious aromatic vegetables, herbs, and spices to give these overnight chemical processes something to work with and enhance your leftovers even after cooking has stopped. 1
Going back to our stew we introduced at the beginning of this article we can also take into consideration how the sauce may firm up in the fridge overnight as some gelatin releases from the bones of the meat cooked in the stew. As the gelatin firms up and the sauce thickens, more flavor is trapped into these firming structures.
Flavors are blending. You may initially taste most of the individual ingredients separately. However, give your stew, curry, or saucy dish a few days and those flavors start to blend into each other producing a whole new depth of flavor.
Reheating
Reheating foods (whether on the stove or in the oven) can also contribute to new flavors. For example, if you end up slightly browning some of the ingredients while reheating on the stove, proteins are reacting with sugars in the foods in a process called Maillard reaction, producing new layers of flavor. 1
Reheating may also further reduce the water content of the food. When this occurs, there is less dilution of flavors. Flavors intensify!
So, are leftovers still intimidating or unappealing to you? Perhaps it may help to start with the foods high on the list of leftover-friendly foods and prove this all to yourself. Go ahead an make a chili or stew and pay close attention to the flavor on day one versus day three.
References
1. Got leftovers? Tips for Safely SAVORING foods a second time around. (n.d.). Retrieved March 04, 2021, from https://www.ift.org/career-development/learn-about-food-science/food-facts/tips-for-safely-savoring-foods-a-second-time-around