What culinary effect does applying heat generally have on the flavor of onion grass parts?
Answer
When heat is applied, the flavor mellows significantly, becoming sweeter and less aggressive.
Applying heat through methods like sautéing or roasting causes a chemical alteration in the aromatic compounds within the onion grass. Unlike their raw state, which is characterized by sharpness and pungency, cooking causes these flavors to soften and mellow considerably. The intense, aggressive notes dissipate, resulting in a profile that leans towards sweetness, particularly noticeable when the stronger root bulbs are roasted, becoming sweet and slightly smoky, which is a transformation desired when incorporating them into cooked dishes.
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