Cooking Produces Flavor Changes

Cooked vegetables do not taste like raw vegetables because cooking produces certain chemical changes. As long as the vegetables are not overcooked, this change is desirable. It produces the flavors one looks for in vegetable dishes.

Overcooking produces undesirable changes in members of the cabbage family. They develop a strong, unpleasant flavor. Cabbage and its relatives, as well as strong root vegetables such as rutabaga and turnip, should be cooked quickly, uncovered.