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Why does food taste better when left to cook longer?

Discussion in 'science, nature and environment' started by Fez909, Sep 13, 2017.

  1. EastEnder

    EastEnder Brixton Barnacle

    On a more scientific note, cooking breaks down cellulose, softens fibres & caramelises sugars. All of these things make food less yucky, more yummy. The more you cook it, the yummier it gets. If it turns black & starts smoking, that means you've burnt all the yummyness out & need to order a takeaway.
     
  2. TruXta

    TruXta tired

    You just contradicted yourself you numpty.
     
  3. EastEnder

    EastEnder Brixton Barnacle

    Not really, here's a handy chart to consult:

    Raw => Super minging.
    Slightly cooked => Minging.
    Moderately cooked => Passable.
    Well cooked => Nice.
    Super properly cooked => Well nice.
    On fire => A step too far.
     
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  4. littlebabyjesus

    littlebabyjesus one of Maxwell's demons

    If you can still count em, they ain't cooked yet.

    /EE on cooking sprouts
     
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  5. Fez909

    Fez909 toilet expert

    Yep, I specifically mentioned stews in my OP. Cook for longer = taste better. Leave until next day = also taste better.

    "flavour to be absorbed" - into what? The meat? That's what I'm asking.
    Yep, and assuming two stews cooked with all the fibres etc sufficiently broken down. Eat one today. One tomorrow. Tomorrow's is better...why?
     
  6. EastEnder

    EastEnder Brixton Barnacle

    Because you did all the cooking yesterday therefore can chillax more with the second stew. :thumbs:
     
    farmerbarleymow likes this.
  7. TruXta

    TruXta tired

    I'd appreciate it if you spared us these gruesome signs of a mental breakdown.
     
    farmerbarleymow likes this.
  8. NoXion

    NoXion Give me space communism or give me death

    Well why couldn't it have something to do with the sauce being absorbed into the meat? After all, marinades exist and they'd all be crap if it didn't work.
     
    pug and mather like this.
  9. farmerbarleymow

    farmerbarleymow daft apeth

    The flavours certainly do which makes slow cooking worthwhile for some stuff, but obviously not everything.
     
  10. farmerbarleymow

    farmerbarleymow daft apeth

    As long as you don't play Russian Roulette with week old reheated rice. :hmm:
     
  11. EastEnder

    EastEnder Brixton Barnacle

    I would definitely consult urban75 first.
     
  12. pug

    pug Well-Known Member

    Its a lot to do with acids, not so much being absorbed but more that the acids from the tomatoes or whatever are doing work to break down cell structures and reacting with various molecules etc
     

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