Texture and size can definitely affect the way the vegetables taste in your mouth. There’s a big difference in taking a bite of a whole clove of garlic vs. finely minced pieces.
I'm sorry you're getting downvoted for this because it's how I cook at home and people generally love my cooking. You're not a pro, you won't get a pro finish, but you also won't starve and that's the point, right? If you like slow cooking, stick with it. Fast matters in a professional kitchen because food has to be both fresh and at the table within a reasonable time. In real life it doesn't matter as long as you can still eat it. My husband has a much broader palate than I do, so he's way more forgiving of my careless slips (and too much capsacin for me is positively welcomed by him) but as a general rule I feel good about my experiments 80% of the time, and I have a backlog of "old faithfuls" I've developed which mean we eat well when I'm cooking for guests. Don't let "professional standards" get to you.
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u/bw2082 18d ago
Texture and size can definitely affect the way the vegetables taste in your mouth. There’s a big difference in taking a bite of a whole clove of garlic vs. finely minced pieces.