this post was submitted on 14 Aug 2024
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[–] Kolanaki@yiffit.net 87 points 1 year ago (6 children)

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

[–] LallyLuckFarm@beehaw.org 24 points 1 year ago (4 children)

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 1 year ago (3 children)
[–] chatokun@lemmy.dbzer0.com 3 points 1 year ago (1 children)

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.

[–] itslilith@lemmy.blahaj.zone 2 points 1 year ago

What if you're closer than five meters from what you've been old? /j

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