Have you wondered why we are told by all chefs and cooking sessions to cut vegetable in certain size and shape.Its science or just tried and tested habitual way of cooking certain dish.Well if u ask a chemistry student they might say surface area philosophy that is smaller the size and better quicker cooking.What I have come up with is that cutting vegetable in certain way brings a distinct taste to that particular dish and hence we are doing that for years eg.shredded carrots for noodles.Well may be we try to bring the veggie similar to the core dish that is noodles, that might be enhancing the taste.Why not try cutting on your way and cook the dish.I did that and I tell u the taste changes.
-Instead of cutting Ladyfinger in usual roundlets try cutting it straight slit and cook.
-I tried cutting Onions in dices and chopped ones and sauteed the taste is different.
-Well change of taste we are aware and evident to us is of Potato(square,long,circle,mashed)
-How about trying this thoery of mine in salad cutting thats practical and immediate tasting.
-Salsa is yummy when we have veggies in tiny form in tomatoes
-Chopping coriander and adding is another evidence of particular taste imparted.
-Chillies cut or slit are different.
-Grating brings different flavours to cucumber and carrots
-Ginger is tasting different in all forms.
-Minced,chopped,diced Garlic all impart different taste .Well once I was watching a cookery show in which chefs had to cut certain size veggies and there was a certain measurement done to mark their success,bringing on the idea forward that size and shape does matter in cooking.I suppose thats one reason of molecular gastronomy coming in scene and getting its space in coming of age restaurants.
I hope my shapes and taste theory does have a relevance to all readers and you would do your experiments to check that out!!!Do share your fundamentals here and make my scientific approach gain relevance.
Why would we like lettuce cut in certain shreds in our burgers??????
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