26 Recipes That Are Even Better as Leftovers (2024)

FAQs

26 Recipes That Are Even Better as Leftovers? ›

But let's focus on soups, stews and other saucy dishes. All are prime candidates for leftovers because they'll never dry out and the texture isn't likely to be compromised.

But let's focus on soups, stews and other saucy dishes. All are prime candidates for leftovers because they'll never dry out and the texture isn't likely to be compromised.

“Or, if you're in a hurry, reheat leftovers on an Induction cooktop for fast and precise reheating to ensure your leftovers don't have any cold spots, and for easy cleanup.” What foods are the best leftovers? Soups top the list at 79%, followed by pizza (63%), meat (62%), pasta (60%) and rice (55%).

I like to make chili and stews also and refreeze them. Also pasta and sauces reheat well. I usually used any of the ground meats like beef, sausage, turkey and chicken. Cooked with sauces they really reheat nicely for a lunch at work.

Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia.

What is the first food ever cooked? ›

The detailed study of fish teeth unearthed at the Gesher Benot Ya'aqov site, situated on the edge of the ancient lake Hula, revealed that some of our early ancestors — most likely hom*o erectus — were able to cook fish, said study author Dr.

Soups and stewed/braised dishes are easy to reheat with little loss of quality; many fried dishes are not because you'll never get the coating to be as crisp as it originally was, unless you re-fry it. At Chinese restaurants, stir-fries reheat better than the more delicate steamed dishes.

Food develops new flavour molecules, and for us, that means it tastes better. According to the study, proteins may further breakdown when the leftovers are reheated, producing new flavours which wouldn't have been there when the food was freshly cooked.

Here's why, according to a Cook's Illustrated experiment on “better-tasting” leftovers: Soups and stews age particularly well because “many chemical reactions that produce flavor enhancers continue to take place during the cooling process.” Cold leftovers still accrue lip-smacking levels of amino acids like glutamate, ...