Cooking For Engineers

[cookling]

If you make the kind of dish that is "better the next day", and want to freeze it, should you let it sit for a day before freezing? Or just freeze it right away as usual.
I'm thinking of a dense spice cake, but also wonder about casseroles, chili etc.

[kgb1001001]

The only thing that I don't freeze immediately (or at least once it reaches room temperature while covered) is stock, so that I can skim the last bits of fat off before bagging and freezing.

[Dilbert]

there is a (in my opinion) valid theory that many dishes such as chili, stews, casseroles can improve overnight - allowing time for the flavors to blend.

on the other hand, if you start with a canned/commercial sauce, for example, just adding some <meat / whatever> I tend to think the sauce has melded its flavors about as much as will ever happen.

one dish slightly off the casserole list but I know from my own experience does benefit is pork chops buried in sauerkraut. I saute an onion / leek / bacon / mushroom mix that gets layered in with the chops and kraut - it is much better if left over night and reheated.

not sure that a cake would benefit flavor wise, but certainly ensure it has fully cooled. baked goods often have a bit of excessive moisture when "done" and if frozen before that moisture has time to equalize and escape the freezing may trap it making the cake (for example) a bit wet in the middle when thawed.