DOES CHOPPING GREATLY IMPACTS THE OUT COME OF THE DISH IN EVERY WAY ?

  

Experts suggests  - "The more finely you cut, the more compounds are produced. So you really do need to follow a recipe's directions to precisely cut produce because the cut really does affect not only the cooking process but the flavor, texture and aroma."

Here comes the need to know the importance of chopping, how chopping impacts cooking, let see:

* The smaller the vegetable, the more the cooking method will sink in. A finely diced onion will react stronger with oil or butter, for example, than one cut into large hunks.

* If a recipe calls for slicing a carrot into long, flat pieces instead of little cubes, follow the instructions. "The charred taste is enhanced by the increase in surface area created by the lengthwise cut," Leslie Brenner of cooking blog Cooks Without Borders tells NPR.

* Smaller cuts, like a brunoise, will cook much faster than larger ones. This will affect the texture of the vegetable itself—those chopped carrots will get mushy fast if they're tiny—as well as how quickly it will infuse flavor into the dish.

* Vegetables react differently with each cut. A tomato releases certain enzymes and aromas when sliced, while a head of broccoli emits sulfur compounds when it's chopped.

* It's OK to judge a book by its cover, or, here, a vegetable based on its shape. As Brendan Walsh, dean of culinary arts at the Culinary Institute of America, explains it, a round piece of food may prime people to react differently than a square cut.

Apart these we all very well know that each recipe demands a different size, shape and  length of the vegetable, spices and condiments . The style of chopping majorly depends and highly influenced by   the cuisines and culture from which the recipe is evolved.

Here is a detail writeup on how to cut vegetables for Indian cooking. Read it here

It is to understand  that Cutting affects the cooking process, aroma, and texture of the vegetable, which in turn can definitely influence our own perception of how it tastes. When you cut or cook a vegetable, it releases enzymes which kick off a series of chemical reactions that bring out its aroma and flavor.

More over Cutting food into uniform shapes and sizes is important for two reasons. The first is that it ensures even cooking. The second is that it enhances the appearance of the dish.

Because of these  factors chopping is considered an essential technique for most successful cooking is to cut up food into pieces that are about the same size. The food then cooks evenly so you don't end up with some pieces overcooked and others undercooked.

Finally Choosing the right material for your cutting board is essential as well. The healthiest cutting board material is typically glass/stone or wood (hardwood, not softwood). These materials are either nonporous or have antimicrobial properties that make them more resistant to bacterial growth.

Do chop vegetables as per the instructions given in the recipe and see the dish coming out well.