Post AwCj62nO2reazypla4 by dys_morphia@sfba.social
 (DIR) More posts by dys_morphia@sfba.social
 (DIR) Post #AwCj62nO2reazypla4 by dys_morphia@sfba.social
       2025-07-16T22:05:59Z
       
       0 likes, 1 repeats
       
       Why does soup taste better on the second day, when you reheat it? Tomato soup is most famous for this effect, but I had lentil soup for lunch and it was way better than it was at dinner.
       
 (DIR) Post #AwCjAVKvs8TufweSBc by futurebird@sauropods.win
       2025-07-16T22:07:13Z
       
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       @dys_morphia I think it has to do with caramelization if you keep it cooking on low heat for longer, or it's a light fermentation if you chill it down. Similar to an overnight pickle.
       
 (DIR) Post #AwCjJ1QsQMxsXHUeky by kevinriggle@ioc.exchange
       2025-07-16T22:08:42Z
       
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       @futurebird @dys_morphia this is a much better explanation than my previous best, which was, “it gives the flavors time to blend”
       
 (DIR) Post #AwCqDwH6s7FOlsRr4C by dys_morphia@sfba.social
       2025-07-16T23:26:14Z
       
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       @futurebird ooh, I hadn’t thought about light fermentation as one of the possibilities—it would go a long way to explaining why tomato soup is particularly good since it has acidity and dairy, basically ready to start a fermentation.