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Now and later food
make a cake, then through chemical means half of it stays unripe until 72 hours later so you automatically save some for later | |
I was going to call this "enforced leftovers" but...
Sometimes when people make food, like cake, they do not want to eat all of it at one sitting. There it is though, and all of it gets eaten.
If the cake mix has a starch that is unusually prone to to enzymatic degradation to sugar then half the
cake would be flavorless bread when first made. then 72 hours later, after the amylase or other chemical did its work then the second half of the cake would taste delicious. Basically half the cake ripens later.
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Annotation:
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// cake, they do not want to eat all of it at one sitting. // |
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We read the words, but the meaning escapes us. |
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The implication seems to be, "Get a cake, but don't eat it all immediately". This is nonsensical; eat the cake you have, then just get another one. Or maybe two. Though actually, often they're cheaper if you buy a case of a dozen ... |
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For tart foods you could use a pH buffer chemical that wears off, giving the sauce a zesty taste a few days later. |
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This is not an entirely stupid idea. |
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You could also consider adding a toxin that degraded over time. |
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//We read the words, but the meaning escapes us.// |
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I think it's pretty straightforward.
They wants to have their cake, and eat it. |
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Yes, but we want your cake too. |
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All your cake are belong to us ... |
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Sooooo, a halfbaked cake then? |
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Baked, of course : any fermented spirits for instance, cheese. Also, decent spaghetti sauce is better after a few days. |
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How few ? Just tell yourself those green flecks are herbs ... |
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Fresh from the pot it's still mostly tomato sauce, with discrete flavour chunks of onions, peppers, veggies, meat, whatever*. Which is fine. |
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But, after a few days to a week in the 'fridge (in sealed mason jars, filled hot), the ingredients have completely released their flavour into the sauce, for an homogenous taste. Get it right and it's a "greater than the sum of its parts" thing. |
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Also, the acidity in the tomatoes and sulphur compounds in the garlic have probably waged war on some other molecules and won. |
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* unless you actually are an Italian nona and have spent the entire weekend cooking the sauce, but that's another level of chefery. |
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