>>21771046
Two reasons in my experience. The first is that you experience olfactory fatigue while cooking it - this is also why food other people cooked for you can taste better than food you cooked yourself. The second reason is that you can taste food better after it's cooled down a bit.

>>21771046
actual cookfaggots have a term for this i cant remember but basically letting all the shit settle and juice out into itself and kinda homogenize makes it taste better, also when food cools a bit the volatile amines n shit that make stuff taste like anything at all settle down and you can taste the food better. i have a bad habit of cooking food, not eating it, throwing in in the fridge, and just eating it cold a day later because it tastes so much better.

same with sourdough bread and pot roast pork, they areb oth better enjoyed the day after

>>21771046
food tastes better cold because the salt got a chance to rise to the surface.
you avoid this by salting at the table, as you're supposed to do.

>>21771046
a lot of flavour comes from your sense of smell, you get desensitized to the smell as you're cooking it. spend some time away, and it's fresh to your senses again.

>>21771046
the hit of weed taken within that 20 minutes

>>21771046
it's called time, and it's the most OP ingredient

>>21774166
>>21771046
to expand
I remember once eating like some lamb or chicken or whatever it was that my ex's mom cooked, I tasted it and I was overwhelmed with the amazing flavor of it, shocked I asked what were the ingredients, onion, garlic and peppers, aka the same ingredients I always use and everyone uses in my country, the trick was that she probably let it cook for 3 hours

>>21774170
I guess low and slow isn’t just a meme

the flavours have had a chance to get married

>>21771046
a lot can go on chemically while you let it "settle"

>>21774188
I think so yeah, that was grandma's secret ingredient all along

>>21771046
some of you are really cooklets
>starch gelatinization
>and retrogradation
as dishes cool
>acidity tenderizes with time
>flavors from maillard reaction need time to get dissolved in fat
>osmosis for salt absorption into ingredients needs time

with most sauces you get 90% of the results by just letting it cool down once for 30min then reheat it

>>21771046
Sounds like OP never chose to
>just leave the sauce in the fridge overnight so the flavors can meet each other on Tinder and be mutually filled with all their essences

>>21774578
*grindr

>>21774219
They also got desensitized to it while cooking.
>>21771046
Also you can't taste things as well when they are very hot, but hot things FEEL better to eat.

>>21771046
>licking the spoon

Indian behavior

>>21771046
https://en.wikipedia.org/wiki/Olfactory_fatigue

>>21771046
room temp is the best

>>21771046
One word: maceration.

>>21771046
That is just the dab pen effect