I happened across a cooking discussion where they were talking about getting a pot of soup or stew to that "next day" flavor, sound familiar? 
Someone mentioned that he'd had that discussion with a lady he knew, and she swore that by taking the pot outside and placing it in the snow then taking it back in the house and reheating it, she was able to achieve it. Something about the theory that when we cool a liquid the molecules get closer together which would allow the flavors to combine.
I DIY, and use flavors that are vapable right away, but I thought I would mention this for people that chase faster steeping times. Try heating your liquid in a cup of hot water, then sitting it in a cup of ice water, and finally heating it back up again in the hot water. Shaking between steps could possibly be appropriate. Any reports back as to the results on this would be appreciated.
Someone mentioned that he'd had that discussion with a lady he knew, and she swore that by taking the pot outside and placing it in the snow then taking it back in the house and reheating it, she was able to achieve it. Something about the theory that when we cool a liquid the molecules get closer together which would allow the flavors to combine.
I DIY, and use flavors that are vapable right away, but I thought I would mention this for people that chase faster steeping times. Try heating your liquid in a cup of hot water, then sitting it in a cup of ice water, and finally heating it back up again in the hot water. Shaking between steps could possibly be appropriate. Any reports back as to the results on this would be appreciated.