This fast method of cooking doesn't allow time for flavors to develop and meld
like other cooking methods do.
Not exact matches
This soup exemplifies one of the best lessons I've learned from Italian food: namely, that
cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works
like no
other method to draw out their intrinsic sweetness and deepest, fullest flavor.
One big advantage of a pressure
cooker is that it can
cook foods much more quickly and energy efficiently than
other methods like stove top, the oven, or even a slow -
cooker.
Like other dry - heat
cooking methods, sautéing browns the food's surface as it
cooks and develops complex flavors and aromas.