The Way You Cut Vegetables Changes Their Taste.
I’m the type of person who throws vegetables into a food processor, checks my pulse, and writes off everything as ready-made. (This is why I’m not a cook.) However, how you cut vegetables can really affect their aroma and taste. That’s why.
First, food chemistry is very complex. Slicing influences the cooking process, aroma and texture of a vegetable, which in turn can definitely affect our own perception of its taste. When you cut or cook a vegetable, it releases enzymes that trigger a series of chemical reactions that reveal its aroma and flavor. This is why onions and garlic taste and smell differently depending on whether you grind them in a skillet, cut them into slices, or brown them.
For example, even how you cut a humble tomato can affect its flavor. A slice of tomato may not be as delicious as a slice of tomato, Bill Fuller, corporate chef for the large Burrito Restaurant Group, told NPR. Think of it: chopped vegetables will improve as you cook, making them cook faster or more easily absorb the flavor of, for example, butter.
If you put a rounder vegetable in your mouth, your mind will usually think of something juicier, Walsh says. “Something cut into squares will be a little more attractive, with jagged edges and give the impression of being rough or rough. Your mind will think something is fragrant if it is smoother.
So, if you want more flavor from your vegetables, try chopping them into smaller pieces. If you want a richer, more explosive flavor, cut everything into circles or, roughly, and so on. More examples at the link below.