Part 4/9:
A common complaint is that vegetables don’t taste appealing. This sentiment often stems from childhood experiences with plain, steamed vegetables. However, cooking techniques can dramatically change flavor profiles. The Maillard reaction, which occurs when vegetables are exposed to high heat, enhances their flavors immeasurably. Roasted or charred vegetables develop a nutty, sweet taste that far surpasses their steamed counterparts. Techniques such as roasting or pan-frying can elevate simple veggies like broccoli or Brussels sprouts into taste sensations.