On Food and Cooking

used to crush the tissue. Mashing by hand leaves large cell aggregates intact; the screens in food mills and ...

and change rapidly. Apple and pear juices turn brown, for example, thanks to the action of browning ...

make a foam or mousse that lasts long enough to be savored; foams from juice are especially ethere ...

sorbetto from the Arabic sharab, or “syrup”). Its flavor is essentially that of the fruit (sometimes an ...

a cool mouthful and as a surprise. The Texture of Frozen Purees and Juices Ice texture can vary from r ...

by weight. Sweet fruits require less added sugar to reach this proportion, and purees rich in pectins ...

can serve as a flavorful base for soups, sauces, and other preparations. By simmering the vegetables until ...

concentration) for no more than an hour, after which it’s generally agreed that the stock flavor ce ...

and the alcohol in vodka (whose own neutral flavor makes it a good medium for flavor extraction), so flavored ...

finely grinding dark green leaf vegetables to isolate and break open cells; soaking them in water to d ...

ancient, some a product of the industrial age. Drying and Freeze-Drying Drying Drying preserves foods by reduc ...

hot air-drying is now widely used because it is more predictable. Home and restaurant cooks can use the oven ...

Peru have been freeze-drying potatoes in the Andes for millennia. To make chuño, which can be stor ...

camping foods. Fermentation and Pickling: Sauerkraut and Kimchi, Cucumber Pickles, Olives Fermentation is one of ...

sauerkraut and olives include North African preserved lemons, the pickled plums, radishes, and other vegetables of J ...

generate); they often add significant amounts of B vitamins; and they generate new volatile substances that ...

dominate and the substances they produce. Low salt concentrations and temperatures f a v o r Leuconos ...

temperatures, or exposure to the air, all conditions that favor the growth of undesirable microbes. ...

is much faster than fermentation and allows greater control over texture and salt content, but it produc ...

rind pickles are made by adding alum (aluminum hydroxide), whose aluminum ions cross-link cell-wall p ...