Why do flavors need time to meld?

I think it is just chemistry. Some types of ingredients need to penetrate other ingredients, or break then down to release their flavors, or alter them in some other way, like with brining a turkey or marinating meat for BBQ. Some of it is just time. Some ingredients need time to fully mingle and get spread throughout a dish. This seems to be especially true with dairy based dips such as onion dip or raita, or tzaziki sauce. With other dishes, it’s the heat applied over a long period of time that changes the way the dish started, to the way it ends up, like with chili or spaghetti sauce. Sometimes it’s the change of temperature, plus time, for example pasta salad, which usually tastes better the next day, but is not quite as flavorful immediately after it is prepared.

Read through some recipes of things that you like to make, and you will learn by reading the recipes which types of dishes need time and which ones do not.

Here is some interesting information about Brines and Marinades for BBQ

Here are some things that taste better The Next Day

On the other hand, some dishes need to be eaten almost immediately, lest they become soggy. Regular old green salad with a vinaigrette dressing comes to mind.

Then there are other dishes which taste fantastic when eaten right away, but then become something entirely different, and differently delicious the next day, when eaten cold. Fried chicken and pizza are two of these things.

I have noticed something odd too. Good old Kraft macaroni and cheese, the stuff from the blue box tastes fantastic, when it’s hot off the stove, but most of the flavor disappears and seems to actually change quite dramatically when you refrigerate it and reheat it the next day. On the other hand, homemade macaroni and cheese, that you bake in the oven is just as good, reheated the next day.

Here is a very good Explanation based on the actual science of food ingredients. Enjoy!

A fantastic answer, @Kardamom. I’m saving this for future reference!

@2davidc8 Thanks! I actually did not know the scientific answer to this question until I came across that last link. I just saved it on my computer too : )

I pondered this question for about 20 minutes before actually to try to answer it. My first thought was simply, “I don’t know, they just do” but I didn’t think that was a good enough answer, so I went on the hunt.

No, it depends on the mix of ingredients.

@Kardamom Thanks for doing some research! I was actually thinking this question was perfect for you when I asked it but… I wasn’t sure you had the time or interest in answering it. I am so glad you did.

I especially liked the explanation however bbq and brine bit was the most complete; less hodge podge of assortedness I have ever viewed or heard.

Also the vinegar salt sugar preps benefits and drawbacks should be able to be applied to anything.

Everyone chipping in their favorite meld concoctions put me into brainstorm mode. I had forgotten how much I preferred refrgierated lemon bars as opposed to out of the oven and that I now can’t wait to use some real lemon.. not just lemon basil or what not in todays batch for the beginning of the week..Another note have never precooked my lasagna noodles and always attributed this to laziness. Why make extra steps where one will do. But I have always preferred the al dente noodle and love leftovers so now I actually have a reason for this. Though making vegan or esp non dairy lasagna is simply abhorrent to me.

So I much agree with @2davidc8.

@marinelife I generally agree I am usually the wing it type. Rarely will I follow instructions no matter what type to the letter. But after a particulary abhorrently oversweetened mess I thought was one of my finest creations upon first taste I decided I could use a little more background info going into the next round.