Love that you tell us to let the sauce "steep" first, to let the flavours blend and deepen ☺️. Not many recipes stress this aspect enough. Time really does work magic for sauces and stews. One reason we always make double or triple batches is that the taste gets so much more complex and intense after a day or two.
Certainly, @N Leana. I completely concur you. Stews, in particular, don’t reach their full flavor on the first day, and the same goes for many baked goods.
As it happens, we're tucking into some rolls right now that we baked yesterday with onions and nigella seeds. Bread fresh out of the oven is always nice, but today, the nigella has really permeated every bite 😋. Overnight dough also makes much tastier bread/pizza.
Love that you tell us to let the sauce "steep" first, to let the flavours blend and deepen ☺️. Not many recipes stress this aspect enough. Time really does work magic for sauces and stews. One reason we always make double or triple batches is that the taste gets so much more complex and intense after a day or two.
Certainly, @N Leana. I completely concur you. Stews, in particular, don’t reach their full flavor on the first day, and the same goes for many baked goods.
As it happens, we're tucking into some rolls right now that we baked yesterday with onions and nigella seeds. Bread fresh out of the oven is always nice, but today, the nigella has really permeated every bite 😋. Overnight dough also makes much tastier bread/pizza.