考研英语水平的进步，不仅要记单词，还需要阅读外语文献等资料。接下来，小编为2024考研者们，整理出——2024考研英语同源外刊:为什么有些剩菜隔夜更好吃?供考生参考。
2024考研英语同源外刊:为什么有些剩菜隔夜更好吃?
As for the food, just because you take something out of the oven or off the stove doesn't mean the flavors of that dish stop evolving.
当你把食物从烤箱或锅里取出来后，它的味道不是一成不变的。
One of the main differences people cite with leftovers is a mellowing of spices. Taking curries as an example, when you taste it that very day, even though you cook it well, it still feels a bit harsh on the palate. But when you have it the next day, it sort of blends and matures and is not so strong.
人们通常感觉剩菜的调料味道更香醇。以咖喱为例，即使你在当天做得很成功，它的味道入口仍然会有些强烈，但如果放到第二天再吃，就会更加温和，不会那么强烈了。
There's also a transference of flavor that can happen with ingredients suspended in a liquid or sauce, similar to the process of marinating.
另外，汤汁或酱汁中配料的味道也会转移到食物上，类似于腌制的过程。
One thing that happens is the flavor molecules of many spices are able to seek out the fats in a dish over time, which results in the flavor molecules being more accessible to our senses. Fat can convey aromas — and enhance flavors — to our palates that would otherwise go unnoticed.
许多香料的味道分子随着时间的推移能够溶入到菜肴的脂肪中，使得味道分子更容易为我们的感官所感受。脂肪可以传递香气，让我们的味蕾发现原本被忽略的味道。
Fat coats the tongue, allowing various aromatic compounds to stay in contact with our taste buds for longer periods of time, intensifying and prolonging our experience of various flavors. The composition of leftovers' tastes can also shift — becoming sweeter, decreasing in bitterness or developing more umami.
这些浸满香气的油脂覆盖在舌头上，使各种芳香化合物能够长时间我们的味蕾保持接触，加强并延长我们对各种味道的体验。此外，剩菜的味道成分也可能发生变化——变得更甜、苦味减少或者鲜味增加。
"Sugars can break down further and be released from foods," Dalton said. "Particularly, starchy foods will liberate more glucose and sucrose." This additional sweetness can have the potentially adverse effect of dampening spice and acidity.
道尔顿说：“糖可以进一步分解并从食物中释放出来，淀粉类食物会释放出更多的葡萄糖和蔗糖。”这种额外的甜味可能对香料和酸度有抑制作用。
Oxidation is primarily associated with the browning of cut apples or potatoes, but it can affect flavor, too. With produce high in sulfur, such as alliums and cruciferous vegetables, exposure to oxygen will help them to become less bitter over time.
虽然像苹果、土豆等食材的氧化会影响口感，但对于含硫量较大的蔬菜(如葱和十字花科蔬菜)，暴露在氧气中会使它们变得不那么苦。
When it comes to meat, the proteins in meats will break down more and it'll become softer. As a result of this breakdown, amino acids are released that can enhance the umami of a dish.
肉类会随着蛋白质的继续分解而变得更软，因为蛋白质分解会释放出可以增强菜肴鲜味的氨基酸。
重难点词汇：
mellow [ˈmeloʊ] adj. 柔和的;可口的;松软的;稳健的 v. 变柔和;变芳醇
marinate [ˈmɛrəˌneɪt] v. 用调料腌渍;浸泡
umami [uˌmɑmi] n. 鲜味
starchy [ˈstɑrtʃi] adj. 含淀粉多的;古板的;拘谨的
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