I am to generate a bit of discussion on the "theory" of cooking here. What is the difference (in the taste, texture, etc) among the following choices: (the bigger picture here - I am talking about making a tomato based spaghetti sauce)
1. sauteing onions, garlic, mushrooms, green peppers, etc by themselves and then adding them to a meat sauce
2. sauteing onions, garlic and/or mushrooms, green peppers, etc with the meat and then adding them to the sauce
3. browning the meat and then adding the onions, garlic, mushrooms, green peppers, etc to the sauce with the meat and letting it simmer.
1. sauteing onions, garlic, mushrooms, green peppers, etc by themselves and then adding them to a meat sauce
2. sauteing onions, garlic and/or mushrooms, green peppers, etc with the meat and then adding them to the sauce
3. browning the meat and then adding the onions, garlic, mushrooms, green peppers, etc to the sauce with the meat and letting it simmer.