crunchiness and flavor don't really have anything to do with each other.

The more cooked a vegetable, the less flavor that vegetable has when you taste it since the flavor has leaked out of it into the broth.

i guess my question is where do you think the flavor from the cooked vegetables is going? if you feel like there's less flavor when you sautee them at the start, that would mean it has to be going somewhere other than in the food, so where do you think it's escaping to?

Broth

I cooking up some sup ekor now.

ingredients oxtail garlic onion tomatoes spring onion carrot celery parsley parsley root Water

I added No spices, no salt just to see how it tastes.

Washed the oxtail and then cooked it till boil and then cooked it for 20 minutes roughly and drained the water, washed oxtail under water and then boiled it again and cooked it for 2 hours. Meat is falling of the bone when you pull it.

I poured some some broth and the veggies in a plate just to try before adding spices sauces and rest, just to see how much taste the broth and each vegetable has.

Carrot: Nearly no taste of carrot, hardly taste it, big and small pieces. Parsley root: can taste it Spring onion: No taste and I cut it in small bits and large pieces. Onion: melted so could no taste but as expected Garlic: could taste just a little but hardly much Broth: it's as bland as could be no taste bar bit of milky taste but hardly nothing.