Your stew recipe from last year says to put it in the fridge and serve twelve hours later. Does this detectably improve the flavor, or is there some more abstruse reason?
(With reference to this post here.)
Flavour-wise, it’s really a matter of preference; letting a stew rest for half a day before serving lets some of the starches in the vegetables break down into simple sugars, resulting a sweeter, mellower flavour, which can be a plus or a minus depending on your palate.
The real reason that recipe calls for letting the stew rest is that it assumes you’re using the cheapest stewing beef you can get your hands on; if you are, and you don’t give it the extra time, the meat may still be unpleasantly tough by the time you serve it, even with the lengthy cooking. It’s not so essential if you’re using the good stuff.
















