If I am making a stew say, does it matter if I dump in onions, garlic, bell pepper, tomato all at once or one by one?
My speculated reasons are:
- Giving enough space for each ingredient will allow it to dry out and the maillard reaction or caramelization to take place
- Ingredients have different 'hardness' so will take shorter or longer to break down. To get a similar consistency, each ingredient needs to be added at the right time