Every vegetable has its own anatomy, and when you take your knife think twice. Many not all vegetables require some thought before you tackle them. I adore endive, a bitter vegetable when cut correctly can provide expansive taste and diffusivity. The pieces of endive that are just too big block the flavors inside and they don’t to make their way out. Think of this the next time you make a salad.

See Post: http://mesubim.com/2013/12/17/mirepoix-stock/

I hadn’t mentioned Fick’s law which says something interesting about how extraction and the smaller the pieces of food extract flavor faster. The difference in the speed of extraction depends roughly on the square of the smallest dimension of the pieces. The taste molecules migrate through and out of the food as you masticate them. Think about this the next time you make a salad, and think smaller is better.