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On food and cooking the science and lore of the kitchen ( PDFDrive ) 711

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duetoanumberoforganicacids,notably
oxalicacid,whichcontributesaboutatenthof
thetotalacidityof2–2.5%.(Thisisdoubleor
tripletheoxalatecontentofspinachand
beets.)Rhubarbleavesaresaidtobetoxicin
partduetotheirhighoxalatecontent,asmuch
as1%oftheleafweight,butotherchemicals
areprobablyalsoresponsible.Todayrhubarb
isavailablemuchoftheyearthanksto
greenhouseproduction,thoughsomecooks
preferthemoreintenseflavorandcolorofthe
field-growncropoflatespring.Thecolorof
redstalksisbestpreservedbyminimizing
boththecookingtimeandthequantityof
addedliquid,whichdilutesthepigments.
FruitsFromWarm
Climates:Melons,Citrus
Fruits,TropicalFruits,
andOthers

Melons


Exceptforthewatermelon,melonsarefruits
ofCucumismelo,acloserelativeofthe
cucumber(C.sativus)andanativeofthe
semiaridsubtropicsofAsia.Themelonplant
wasdomesticatedincentralAsiaorIndiaand
arrivedintheMediterraneanatthebeginning
ofthe1stcenturyCE,wheretheirlargesize
andrapidgrowthmadethemacommon


symboloffertility,abundance,andluxury.
Therearemanymelonvarietieswith
distinctiverinds,fleshcolors(orangetypes
areanexcellentsourceofbeta-carotene),
textures,aromas,sizes,andkeepingqualities.
Melonsaregenerallyusedfresh,either
slicedorpureed.Theycontainaproteindigestingenzyme,cucumisin,andthuswill
preventgelatingelsfromsettingunlessthe
enzymeisdenaturedbycookingoranexcess
ofgelatinisused.Themelonsurfacecan
becomecontaminatedwithmicrobesinthe
fieldandcausefoodpoisoningwhenthe
microbesareintroducedintothefleshduring



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