chrisp
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We find with a lot of sauces and stews they get better the next day. Normally we make big batches so the left overs can be used for meals when people are at work etc
She won’t approve.
I have not yet cooked it up.
I might have a crack next Friday.
As you have probably seen, there are a couple of themes emerging. Firstly, everyone has their own preferences for ingredients - and that’s absolutely fine and is all personal preference. The other thing is (as @Immortality mentioned), is that it gets better with time. I find the ‘slow cooking’ does much the same. The longer, and slower, it is cooked, the better it is.
I often do a slow cooked roast lamb. I start it at about 9am for dinner that same day, so about a 9 hours in the oven. What is amazing is that the leftovers are just as good the next day. I find that lamb roasted the normal way (i.e. not slow cooked) is absolutely crap the next day as leftovers.