On Food and Cooking

The Influence of Other Ingredients Because
aroma chemicals are generally more soluble
in oils, fats, and alcohol than in water, the
ingredients in the dish will also influence the
speed and degree of flavor extraction, as well
as the release of flavor during eating. Oils and
fats dissolve more aroma molecules than
water during cooking, but also hang on to
them during eating, so that their flavor
appears more gradually and persists longer.
Alcohol also extracts aromas more efficiently,
but because it too is volatile, it releases them
relatively quickly.
Two methods of flavor extraction that take
advantage of the volatility of aroma
molecules are steaming and smoking. Herbs
and spices can be immersed in the steaming
water, or can form a bed on which the food
sits above the steam; either way, heat drives
aroma molecules into the steam, which then
condenses onto the cooler surface of the food,
and flavors it. If placed on smoldering coals,