456 reputation
27
bio website joepairman.com
location Taipei
age
visits member for 1 year, 6 months
seen Jul 15 at 20:20

A Brit in Taiwan. A home cook since before I left home, a fan of interesting vegetable dishes, and a lover of thoughtfully prepared food of all kinds, whether served in dripping chunks at the night market or in minimalist swirls in a nice restaurant.


Mar
2
awarded  Yearling
Mar
9
comment Frying with Induction Stovetop
From the description, it certainly sounds as if the temperature's too low.
Mar
9
awarded  Scholar
Mar
9
accepted Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Mar
9
comment Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Marking this as the answer for now. @Stefano rightly got many up-votes for his well-researched answer, including one from me. However, I feel this answer by GdD is actually the more complete in scope, though less detailed. As I mentioned, for a vegetable or lentil curry it doesn't seem possible that the improvement in flavor is mostly due to fat oxidation. GdD or anyone else, if you get time to provide more details on the various chemical processes, that would be very interesting.
Mar
7
awarded  Nice Answer
Mar
6
comment Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Thanks, GdD. It certainly seems there's more going on than just the oxidation of meat and fats; otherwise you might expect a similar taste from freshly cooked dal prepared with oil that had oxidized overnight! That doesn't seem to be the case. (Also, the kind of blending and mellowing of flavors I'm describing isn't just a concentration from evaporation.) Could you give an example of the other chemical reactions you mention?
Mar
6
comment Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Thanks for the info, Stefano. Is this only for meats, or also non-meat dishes? I've noticed overnight improvements in dals and vegetable curries, but I'm not sure if that's due to the same process. I also wonder why this effect seems particularly noticeable in curries.
Mar
6
awarded  Student
Mar
6
awarded  Editor
Mar
6
revised Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
added 17 characters in body
Mar
6
asked Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Mar
5
answered Why would IQF shrimp say “do not force thaw under running water”?
Mar
5
awarded  Necromancer
Mar
5
awarded  Revival
Mar
5
answered Tan ho, a salad green?
Mar
4
answered Can I substitute marmalade for peach preserves?
Mar
3
awarded  Supporter
Mar
3
answered What can I do to help prevent flatulence from beans?
Mar
2
awarded  Teacher