Going to different ways of doing things also makes different flavors

Cut pieces, finely chopped or split fibers will make the onions have different flavors. The next time you see your mother cooking better than you, try to pay attention to how your mom is going!

Brenda Walsh, head of the Culinary Arts Department at the American Culinary Institute, said: "From the beginning we taught that different cut-offs of food will create different tastes."

Different slices will give different flavors.

But the reason for the effect of slices on the taste is quite complicated, sometimes it's a mystery to chefs, food critics or food scientists.

According to Leslie Brenner, food critic for The Dallas Morning News, cooks and blog owners Cooks Without Borders cut the surface area of ​​vegetables.

Leslie gave an example of okra, "I split the okra vertically and baked both sides, which made their taste wonderful."

She thought that the taste of baked goods increased due to the increase in the surface area of ​​the slices. The more carefully the vegetables are, the more they will react to other ingredients in the dish such as salt, butter, and marinated spices.

The smell of baked goods increases due to the increase in the surface area of ​​the slice.

However, Pete Snaith, a lecturer and co-founder of the Culinaria cooking school in Vienna, objected to this, saying that the cut doesn't affect the taste much by cooking time.

"If you diced carrots, ie the cube has an edge of 1/8 of 1/8 of 1/8 of 1 inch and adds them to the pot when it's almost done, the carrots will be cooked very quickly." , Snaith explained.

Some culinary experts believe that texture affects taste or at least our sense of food.

Taste is what is in your mouth, but it is also part of the texture.

Brenda Walsh said : "If you eat a round piece of vegetables, your brain often thinks of something more ripe than that vegetable. The food cut into a neat square will create a better appetite. things that are jagged ".

Bill Fullers, chef and manager of the bBRG culinary business (Pittsburgh-based big Burrito Restaurant Group) agrees.

"Taste is what is in your mouth, but it is also part of the texture. If you cut the radish into very thin slices, you just feel the radish flavor without seeing the crispness and explosion. Its taste in your mouth, it's an important part of radish. "

The smell also contributes to the taste of food, Fullers believes that different slices can make certain vegetables and fruits taste different.

The thinner your tomato slice, the more enzymes are released.

He said : "With a tomato, if you sliced ​​and spread those slices on a plate, you would have more tomato smell than adding and stacking."

Food scientists who study this phenomenon are correct. Charles Forney, a physiologist at the Canadian Agricultural and Food Center, said:

" Different foods have different chemical properties, allowing them to react to cutting or grinding."

Forney explained that when you cut a tomato, you broke the cells and released an enzyme. This enzyme causes a chemical reaction that creates a scent when tomatoes are cut, the same reaction occurs when mowing the grass.

The thinner your tomato slice, the more enzymes are released, the more tomato scent you get.

We also start chemical processes when cutting cauliflower or cabbage. The released enzymes perform a chemical reaction to form a sulfur-containing compound. This compound is the reason why the cabbage has a strong taste. The smaller you are, the more intense the taste of the cabbage.

Without enzymes, onions or garlic have almost no flavor at all. Forney added: " When you have onion or garlic, you release a type of emzym called alliinase, the origin of the characteristic spicy garlic onions."

Thus, for many vegetables and fruits, cutting techniques create flavors. It looks like you need to follow detailed instructions on recipes, if you want the food to be right.