This has been so interesting reading the responses given. I made a chicken curry tonight and the chicken cook great tonight on a low simmer for three hours. I am just trying to figure out my thresholds on timing. I agree on the overnight fridge time especially with chili. Thank you all for the...
My question is referring to simmering and slow cooking. Is the old term "the longer it sits the better it gets" true? I grew up hearing it so I always cooking chilis and tomato sauces over hours assuming that all the flavors are morphing into something wonderful. Granted I never try otherwise...