Why are a restaurant's vegetables so much better than homemade ones?

Summary by Krater

This video covers seven tips and experiments for making better roasted vegetables at home, concluding that proper salting, fat usage, high heat, space, parboiling, frozen vegetables, and flavor enhancers significantly improve taste and texture.

From the video

Answers: How do I make roasted vegetables taste as good as restaurant vegetables?

• Roasted vegetables
• Cooking techniques
• Salting vegetables
• Fat distribution in cooking
• High heat roasting
• Parboiling vegetables
• Using frozen vegetables

Ingredients

• brussels sprouts
• carrot
• red onion
• sweet potato
• potatoes
• olive oil
• salt
• cumin
• cayenne pepper
• turmeric
• rosemary
• garlic
• soy sauce
• fish sauce
• MSG
• parmesan
• gochujang
• 15 to 30 g oil
• frozen broccoli
• black pepper
• cheese
• lemon
• non-fat plain Greek yogurt
• harissa paste
• lemon juice
• cilantro

What it concludes

• Salt has a greater impact on flavor than any other ingredient.
• Oil is not only a better heat-distribution medium than naked air, but it also keeps vegetables from turning shriveled or leathery.
• Fat coats the tongue, allowing various aromatic compounds to stay in contact with taste buds for longer periods.
• Boiled up potatoes actually yield a better, crisper, and brownier one.