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On food and cooking the science and lore of the kitchen ( PDFDrive ) 559

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thewatermoleculesthenheatupthecellwall,
starch,andotherplantmolecules(p.786).
Becauseradiationpenetratesintofoodan
inch/2cmorso,itcanbeafairlyrapid
method,andisanexcellentoneforretaining
vitaminsandminerals.However,ithas
severalquirksthatthecookmustanticipate
andcompensatefor.Becausethemicrowaves
penetratealimiteddistanceintothefood,they
willcookevenlyonlyifthefoodiscutinto
similar-sizedthinpieces,andthepieces
arrangedinasinglelayerorveryloosepile.
Energeticwatermoleculesturnintowater
vaporandescapefromthefood:so
microwavestendtodryfoodsout.Vegetables
shouldbeenclosedinanalmoststeam-tight
container,andoftenbenefitfromstartingout
withasmallamountofaddedwatersothat
theirsurfacesdon’tlosetoomuchmoisture
andshrivel.Andbecausethefoodsmustbe
enclosed,theyretainsomevolatilechemicals
thatwouldotherwiseescape—sotheirflavor


canseemstrongandodd.Theinclusionof
otheraromaticscanhelpmaskthiseffect.
Cookscanexploitthedryingqualityof
microwaveradiationtocrispthinslicesof
fruitsandvegetables.Thisisbestdoneata
lowpowersettingsothattheheatingisgentle
andeven,anddoesn’trapidlyprogressto


browningorburning.Whenthere’slittle
waterleftinapatchoftissue,ittakesmore
energytobreakitfree,sothelocalboiling
pointrisestoatemperaturehighenoughto
breakapartcarbohydratesandproteins,and
thiscausesbrowningandthenblackening.
PulverizingandExtracting

Inadditiontopreparingfruitsandvegetables
moreorlessasis,withtheirtissuestructure
intact,cooksoftendeconstructthem
completely.Insomepreparations,weblend
thecontentsoftheplantcellswiththewalls
thatnormallyseparateandcontainthem.In



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