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Could "better the next day" be a myth?

I've long believed -- and I think I've experienced -- the conventional wisdom that dishes such as chili, stews and lasagna taste better when reheated, after "the flavors have had a chance to meld."

But has anyone put that theory to a blind test? It occurs to me that maybe the second-day version tastes better because I'm not tasting it right off the heat and burning my mouth in the process.

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  1. I've never put it to a taste test with chili. But I have with a shrimp dip recipe. It's really missing something the first day and wonderful the next.

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        1. Lasagna, definitely best warm from the oven.

          I learned from experience that pot roast is usually better the next day, so whenever possible I make it a day ahead.

          1. I make shrimp/catfish/chicken creole a fair amount. There is absolutely no doubt it's better then next day. So much so that I'll make it as early as possible so it's had time to sit before dinner.

            It seems to me that a common belief is that a custard tastes better as it matures. I'll swear up and down that my banana pudding tastes better the next day. Even with day old meringue.

            DT