Roll_Bones
Master Chef
I know its much more work than allowing the fat to solidify, I use a fat separator. I used to use the side pour type but now that I have the Oxo 4 cup squeeze trigger "bottom" pour, it has become easier and much more efficient at removing fat.I agree with the next day crowd. I recently made goulash using pork butt and deliberately made it the day before for 2 reasons. One to let the flavors continue to meld. Second to let the grease float to the top so it could solidify and be picked off easily instead of having to stand there and spoon and spoon and spoon it off. I do the same thing with bolognase. Quite a few recipes in 1 of my Madhur Jaffrey Indian cookbooks recommend making the dish the day before, even 2 or 3 for some of them.
Maybe you know this. On Milk Street they made falafel. They soaked the chick peas overnight. But they used I think baking soda instead of salt in the soaking water.You can debunk misunderstandings of facts (salt in beans, potatoes absorbing salt, searing sears in juices)
You can’t debunk an opinion on what tastes good.
Is it baking soda and salt or just baking soda?
I have it recorded but thought I would ask here. I plan to make falafel.
A blind test panel would be a good start and maybe the only way to get a consensus. Like you imply we all are different so a consensus is about the best we could do.I think you can debunk an opinion on what tastes good, even to a specific person. Blind taste tests can do that. But, I don't think it's possible with fresh stew vs day old stew, as I wrote in a comment, not far back. We simply don't have a method (for now) that will let you properly taste test day old stew vs fresh stew.
So we do have a method. Its implementing the method that would be difficult.