Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from whole spices have more time to infuse (and larger chunks of vegetables and meat exchange flavors with the sauce base).
However, I think there's more to it than that. Even with a curry without large chunks of food or whole spices, the flavor still seems to improve over time. Is this really so, and if so, why?
Best Answer
It's down to oxidation reactions that are remarkably similar to those that cause meat and fats to go rancid. From Modernist Cuisine (2-98):
...[B]raised and pot roasted meats often develop a richer, more complex flavour if they have been cooled and aged after cooking, then later reheated for service. Surprisingly, the oxidation reactions that cause this flavour-enhancing phenomenon are similar to those that cause meats and fats to go rancid. Although too much oxidation in meat is repulsive, a hint of slowly oxidised aromatic compounds can be quite pleasant.
Also, certain herbs such as thyme and rosemary contain antioxidants that moderate the rate of oxidation thus helping to achieve the right amount of aged flavour, it's reasonable to infer that certain herbs and spices used in Asian cuisine perform a similar function.
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Why does curry taste better the next day?
When curry is stored over an extended period, several reactions happen that intensifies the flavour. Marinading occurs, and starches in your food soak up liquid, making it thicker and tastier. After cooking, proteins in meat also continue to break down, making meat more tender.Why does curry taste better reheated?
\u201cDishes that taste better on reheating are moist (so avoiding the dangers of drying out or going soggy), and they often incorporate a complex range of ingredients. \u201cIn a curry, for example, when it's left overnight in the fridge, flavours disperse more evenly.What makes curry taste like curry?
Curry powder has a unique flavor due to the combination of both savory and sweet spices. Savory spices like cumin, turmeric, and bay leaf give the curry a deep, earthy flavor while sweet spices, like cinnamon and clove, add brightness and pep. The level of heat is determined by the type and amount of pepper used.How do you make curry taste better?
Add yogurt or lemon juice If you are looking for a tangy flavor in your dish you can add some lemon juice or yogurt at the end as well. This will make the curry tangy and make it more flavorful.If I could eat this curry everyday I would. The best curry I’ve made so far. Period
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Answer 2
In addition to oxidation as put forward by @Stefano, you also have
- Slow chemical reactions between compounds. Oxidation is only one chemical reaction that happens, there are many more
- Concentration of flavors due to the evaporation of water will give a more intense flavor
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Images: Julia Volk, Karolina Grabowska, Jacob Moseholt, Piotr Arnoldes