I am (at least I would like to think) a better than average home cook but I still can’t wrap my head around why vegetables shrink when they are cooked. I know some like kale let out water but what about ones like onions and mushrooms that seemingly don’t let out water?
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If you’re cooking vegetables to the point where you’re notice a lot of volume loss, you’re also losing a lot of nutrients because they’re water soluble and they’re coming out with the water, assuming you’re not roasting them in which case it’s just water escaping as steam (not saying you shouldn’t ever cook them a lot because, you know, caramelized onions!)
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