Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
Thanking all in advance, Big Al
General fitness, health and nutrition · Public discussion
=mmmmm...SOUP!=
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- General fitness, health and nutrition
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- 12 January 2004
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- 22 January 2004
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- Anthony Ritter
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On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter"
<[email hidden]> arranged random neurons, so they
looked like this:Quoted message said:
Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
My mother always said that it took 24 hours + for the "flavors to meld," whateverinhell *that*
means. Empircally, it would seem to be true, not only of soups, but some sauces (such as marinara)
and, FWIW, deviled eggs. <shrug> I'm sure we have a kitchen chemist around here someplace!Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the
bird's breasts had been as full as the waitress', it would have been a very good dinner." Anonymous.To reply, remove "gotcha"
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Terry Pulliam Burd said:
On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter" <[email hidden]> arranged
random neurons, so they looked like this:Quoted message said:
Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
My mother always said that it took 24 hours + for the "flavors to meld," whateverinhell *that*
means. Empircally, it would seem to be true, not only of soups, but some sauces (such as marinara)
and, FWIW, deviled eggs. <shrug> I'm sure we have a kitchen chemist around here someplace!will a physicist do?
Seriously, the reason the flavors "meld" probably has something to do with either diffusion or
osmosis... Lena -
"Terry Pulliam Burd" <[email hidden]> wrote in message
Quoted message said:
Quoted message said:
Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
My mother always said that it took 24 hours + for the "flavors to meld," whateverinhell *that*
means. Empircally, it would seem to be true, not only of soups, but some sauces (such as marinara)
and, FWIW, deviled eggs. <shrug> I'm sure we have a kitchen chemist around here someplace!The flavors and seasoning blend together and permeate the main ingredients. Sort of like adding 2 +
2 and getting 5 Ed [email hidden] pages.cthome.netedhomeOpen ↗ -
In article <[email hidden]>,
Lena B Katz said:
Terry Pulliam Burd said:
On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter" <[email hidden]> arranged
random neurons, so they looked like this:Quoted message said:
Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
My mother always said that it took 24 hours + for the "flavors to meld," whateverinhell *that*
means. Empircally, it would seem to be true, not only of soups, but some sauces (such as
marinara) and, FWIW, deviled eggs. <shrug> I'm sure we have a kitchen chemist around here
someplace!will a physicist do?
Seriously, the reason the flavors "meld" probably has something to do with either diffusion or
osmosis... LenaOr both, depending on the gradient. ;-)
K.
--
Quoted message said:
,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<
-
In article <[email hidden]>,
Edwin Pawlowski said:
"Terry Pulliam Burd" <[email hidden]> wrote in message
Quoted message said:
Quoted message said:
Mr. Al Bon Gusto writes from the Catskills:
Why do soups taste better the next day?
My mother always said that it took 24 hours + for the "flavors to meld," whateverinhell *that*
means. Empircally, it would seem to be true, not only of soups, but some sauces (such as
marinara) and, FWIW, deviled eggs. <shrug> I'm sure we have a kitchen chemist around here
someplace!The flavors and seasoning blend together and permeate the main ingredients. Sort of like adding 2
+ 2 and getting 5 EdROFL!!! that was funny! Thanks! ;-D
Are you a George Orwell fan??? (1984)
2+2=5 Thought police...
K.
--
Quoted message said:
,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<
-
Katra quoted and replied:
Quoted message said:
Quoted message said:
The flavors and seasoning blend together and permeate the main
ingredients.Quoted message said:
Quoted message said:
Sort of like adding 2 + 2 and getting 5 Ed
ROFL!!! that was funny! Thanks! ;-D
Are you a George Orwell fan??? (1984)
2+2=5 Thought police...
Hey, chemistry can be weird sometimes. Try this:
Carefully measure out a quart of alcohol, as pure as you can find. Carefully measure out a quart of
water, likewise as pure as you can find.Mix the two fluids together and note that you've got noticeably LESS than two quarts of the mixture.
In this case, 1 + 1 = ~1.8Bob
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