I’m late to this, I know, but came here from another post on bread matters, and just wanted to say that for bread (not small bread-like things such as pizza etc) it is my impression that eating it warm is preferable only when the quality of ingredients and process is not of the highest. With better quality bread, I find it much tastier—eaten plain, no melting butter to muddy the waters—when it has fully cooled.
I also disagree that “most cooked food is best when still very warm from it’s original cook”. Depends on what you mean by “most” obviously, but slow-cooked stews are often better reheated because the flavours become more integrated. I don’t know of any experimental tests with trained tasters. Maybe it is just cooks’ lore, but I find it to be true.
I’m late to this, I know, but came here from another post on bread matters, and just wanted to say that for bread (not small bread-like things such as pizza etc) it is my impression that eating it warm is preferable only when the quality of ingredients and process is not of the highest. With better quality bread, I find it much tastier—eaten plain, no melting butter to muddy the waters—when it has fully cooled.
I also disagree that “most cooked food is best when still very warm from it’s original cook”. Depends on what you mean by “most” obviously, but slow-cooked stews are often better reheated because the flavours become more integrated. I don’t know of any experimental tests with trained tasters. Maybe it is just cooks’ lore, but I find it to be true.