Texture plays a huge part in taste, and different cuts have different textures.
this post was submitted on 14 Aug 2024
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It's not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.
What about chewing?
Chewing will cause them to mix as well, but there's less time for the compounds to catalyze and "mature" to change the flavor very much
Building on what Lally mentions, when cutting onions for food you're supposed to let them sit a whole so said reactions can occur. About 5m from what I've been old.
What if you're closer than five meters from what you've been old? /j
just like pasta shapes
Mmmm. On-yons.
I've never seen a man cut such a massive on-yon before that video.
I used to tell my parents that they don't dice salad vegetables enough and as a result it tastes really bad and they've always given me the "ur a weirdo about it" stare but it's true.
Diced Is better most of the time unless you know what you're doing, specially with vegetables
I like the powder flavor best.
I love onions! What I don't love is not really paying attention and grabbing an onion labeled Vidalia and making a salad only to find it was a yellow onion.
Mmmmmm. Burning. Lol