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They All Rule Different. (lemmy.dbzer0.com)

submitted 3 months ago by Martineski@lemmy.dbzer0.com to c/196@lemmy.blahaj.zone

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[-] Kolanaki@yiffit.net 87 points 3 months ago

Texture plays a huge part in taste, and different cuts have different textures.

[-] Lowpast@lemmy.world 42 points 3 months ago* (last edited 3 months ago)

But also onions release oils when the cell walls are cut so the more cut ones have a stronger flavor

[-] LallyLuckFarm@beehaw.org 24 points 3 months ago

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.

[-] refurbishedrefurbisher@lemmy.sdf.org 8 points 3 months ago

What about chewing?

[-] LallyLuckFarm@beehaw.org 16 points 3 months ago

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

[-] chatokun@lemmy.dbzer0.com 3 points 3 months ago

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.