5 Secrets for Cooking Vegetarian Food
2. Slow Roast
When you slow-roast food, you remove the amount of water it contains, thereby intensifying the flavor and making the texture chewier. (Think about the difference between a fresh tomato and a sun-dried tomato.) Cooked meat is about 55-65 percent water; while that sounds like a lot, compare it to veggies, which are 80-95 percent water. Roasting tomatoes for the lasagna sauce makes the sauce taste more deep and savory.
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