On food and cooking the science and lore of the kitchen ( PDFDrive ) 564
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canserveasaflavorfulbaseforsoups,sauces,
and other preparations. By simmering the
vegetables until soft, the cook breaks down
their cell walls and releases the cell contents
into the water. These contents include salts,
sugars,acids,andsavoryaminoacids,aswell
as aromatic molecules. Carrots, celery, and
onions are almost always included for their
aromatics, and mushrooms and tomatoes are
therichestsourceofsavoryaminoacids.The
vegetables are finely chopped to maximize
their surface area for extraction. Precooking
some or all of the vegetables in a small
amount of fat or oil has two advantages: it
addsnewflavors,andthefatitcontributesisa
better solvent than water for many aromatic
molecules. It’s important not to dilute the
extracted flavors in too much water; good
proportionsbyweight(volumevariesbypiece
size) are 1 part vegetables to 1.5 or 2 parts
water.Thevegetablesandwateraresimmered
uncovered (to allow evaporation and
concentration)fornomorethananhour,after
which it’s generally agreed that the stock
flavor ceases to improve and even
deteriorates. Once the vegetables are strained
out, the stock can be concentrated by boiling
itdown.
Flavored Oils, Vinegars, Syrups, Alcohols
Cooks extract the characteristic aroma
chemicals of fruits and vegetables, herbs and
spices,intoavarietyofliquidsthatthenserve
as convenient ready-made flavorings for
sauces, dressings, and other preparations. In
general, the freshest-tasting extracts come
fromslowlysteepingintactrawfruitsorherbs
at room or refrigerator temperature for days
or weeks. The flavors of dried herbs and
spices are less altered by heat, and can be
extractedmorerapidlyinhotliquids.
Thegrowthofmicrobesthatcause
spoilageorillnessisinhibitedbytheacidity
ofvinegar,theconcentratedsugarinsyrups,
