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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1101

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anattractiveappearance.Manysaucesare
nondescript,butothershavethevibrantcolor
oftheirparentfruitorvegetable,orthedepth
oftonethatcomeswithroastingandlong
cooking.Somehaveanattractivesheen,and
someareintriguinglytransparent.Thevisual
beautyofasauceisasignofthecarewith
whichitwasmade,asuggestionofintensity
andclarityofflavorandofpresenceonthe
tongue:ananticipationofpleasurestocome.
Thereareseveralbasicwaysofmaking
sauces.Manyoftheminvolvedisrupting
organizedplantandanimaltissuesandfreeing
thejuicesthatcarrytheirflavor.Once
extractedfromtheirsource,thejuicescanbe
combinedwithotherflavorfulmaterials,and
thenoftenbenefitfromthickeningtohelp
themlingeronthefoodandinthemouth.The
cookthickensjuicesbyfillingthemwitha
varietyoflargemoleculesorparticlesthat
obstructtheflowofthewatermolecules.
Mostofthischapterdealswithdifferent


thickeningmethodsandtheirapplications.
Saucesarecloselyrelatedtotwoother
basicpreparations.Soupsarealsoliquidfoods
ofvariousconsistencies,andmaydifferfrom
saucesonlyinbeingsomewhatless
concentratedinflavor,sothattheycanbe
eatenasafoodinthemselves,notanaccent.


Andjelliesarethickenedliquidswithenough
gelatininthemtosetatroomtemperature,
thusbecomingatemporarilysolidfoodthat
meltsintoasauceinthemouth.
TheHistoryofSauces
Ineurope

Europeisjustoneofseveralregionsinthe
worldthathaveevolvedsauceswithbroad
appealinmoderntimes.Manysaucesarenow
popularfarfromtheirbirthplaces,among
themChinesesoy-basedsauces,Indiansauces
thickenedandflavoredwithspices,and
Mexicansalsasandchillithickenedmoles.But



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