Baby corn

Glossy salt is the only thing that makes this taste of anything.

Off-heat drizzle; the cob is too bland to survive frying in it.

Clean heat, no sweetness added. The corn has enough already.

Salt and glutamate poured onto a vegetable made of water and snap.

Two sweet things with different textures; the corn keeps its bite.

Sulfur bloomed in the oil first, because the cob adds no aroma.

Velveted thigh and hard cob; the contrast is the reason it is there.

The hollow cob traps sediment. That is where the flavour ends up.

Quick-pickled, it becomes crunch with acid instead of crunch with nothing.

Lactone milk gives a hollow vegetable a body it has never had.