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Art n Science behind vegetable cutting

Most of the work we do has a common attribute that it is both 'art n science'.
But I learnt it post marriage that even cutting of vegetables involves art and science.
Before marriage my visits to the land of vegetables and spices was limited to demanding mom to make something to satisfy my taste buds. Then there were some days when mom was not well, so me and dad took over her department. But instead of kitchen, it ended up becoming a laboratory with all sorts of combination of spices and vegetables. I guess instead of getting better, my mom must have felt insecure leaving her kingdom in hands of paupers.
Cutting of vegetables was never a big deal for us. It was quick and we considered it to be a no brainer task.

Post marriage my MIL asked me to cut vegetables. So here I was, cutting the vegetables. My MIL must have seen it more like slaughter. She saw my work and simply smiled and went back to work. Mothers are born teachers. My MIL is no different. She taught me that the shape of the vegetable cut determines the time it takes to get saute and if cut unequally, distribution of salt and thus the taste would vary. I was like...wow!! There is sooo much about cutting. As she terms, the way you cut vegetables is an art and cutting by knowing what you are making and how you want the food to taste is the science behind it.
The next lesson was about the sequence of adding vegetables and spices.
My learning still continues and when it comes to cooking I'm an average student. Whenever possible, I still cheat my teacher and break the rules ;). If the final product tastes good, person at the other end is definitely lucky :)

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