On food and cooking the science and lore of the kitchen ( PDFDrive ) 565
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andthealcoholinvodka(whoseownneutral
flavormakesitagoodmediumforflavor
extraction),soflavoredvinegars,syrups,and
alcoholsarerelativelytrouble-free
preparations.However,flavoredoilsrequire
specialcare.Theair-freeenvironmentwithin
theoilcanencouragethegrowthofbotulism
bacteria,whichliveinthesoil,arefoundon
mostfield-grownfoods,andhavesporesthat
surviveordinarycookingtemperatures.Cold
temperaturesinhibittheirgrowth.Uncooked
oilsflavoredwithgarlicorherbsaresafest
whenmadeintherefrigerator,andboth
uncookedandcookedflavoredoilsshouldbe
storedintherefrigerator.
“Chlorophyll” A somewhat arcane but
fascinating vegetable extract is culinary
chlorophyll,anintenselygreencoloringagent
that is not identical to biochemical
chlorophyll, but is certainly a concentrated
source of it. Culinary chlorophyll is made by
finely grinding dark green leaf vegetables to
isolateandbreakopencells;soakingthemin
water to dilute pigment-damaging enzymes
and acids, and separate off solid fibers and
cell-wall debris; gently simmering the water
toinactivateenzymesandcausethecellsand
free chloroplasts to rise to the surface; and
straining off and draining the green mass.
Though the chemical chlorophyll in culinary
chlorophyllwillstillturndrabwhenheatedin
anacidfood,itcanbeaddedatthelastminute
to acid and other sauces and maintain its
vibrantgreenthroughthemeal.
PreservingFruits
andVegetables
Fruitsandvegetablescanbepreserved
indefinitelybykillingthelivingtissueand
thusinactivatingitsenzymes,andthen
makingiteitherinhospitableorunavailableto
microbes.Someofthesetechniquesare
