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this post was submitted on 07 Mar 2024
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Cooking
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Flavors will always deepen after a few days but textures may worsen. Some things, like traditional fish and chips batter, will degrade in cold temperatures due to condensation... other things may survive cooling but be difficult to reheat without destroying the texture... and then most things that can be reheated still won't reheat gracefully in a microwave.
Stew/Chili is often held up as "better the next day" but if you're willing to use the oven or stove top to reheat things there's a lot of other food that reheats well. There are also a few things that you can transform during reheating, fried rice is a classic example here but pan fried pasta can also be excellent as well.
Probably should have mentioned I use the air fryer to reheat most things. I have a microwave, but it doesn't get a lot of use anymore. I don't actually have a proper range/oven anymore.
Airfryers are pretty awesome for reheating especially to preserve crispness!