liter) can also improve the texture of frozen
fruit by being absorbed into the cell-wall
cement, which becomes stiffer. Frozen
produce should be wrapped as air- and
watertight as possible. Surfaces left exposed
to the relatively dry atmosphere of the freezer
will develop freezer burn, the slow, patchy
drying out caused by the evaporation of frozen
water molecules directly into vapor (this is
called “sublimation”). Freezer-burned patches
develop a tough texture and stale flavor.
Cooking Fresh Fruits
and Vegetables
Compared to meats, eggs, and dairy products,
vegetables and fruits are easy to cook. Animal
tissues and secretions are mainly protein, and
proteins are sensitive molecules; moderate
heat (140ºF/60ºC) causes them to cling tightly
to each other and expel water, and they
quickly become hard and dry. Vegetables and