Some of the most delicious sauces we eat,
including tomato sauces and applesauce,
are made simply by crushing fruits and
vegetables. Crushing, or pureeing, frees the
juices from the cells of the fruit or vegetable,
and breaks the cell walls into ments that become suspended in the juices
and block their flow, so giving them some
thickness. Crushed nuts and spices have
no juices of their own, but they thicken a
liquid to which they’re added by absorbing
some of its water and providing dry cell
particles that obstruct the liquid’s flow.
Some of the most delicious sauces we eat,including tomato sauces and applesauce,are made simply by crushing fruits andvegetables. Crushing, or pureeing, frees thejuices from the cells of the fruit or vegetable,and breaks the cell walls into ments that become suspended in the juicesand block their flow, so giving them somethickness. Crushed nuts and spices haveno juices of their own, but they thicken aliquid to which they’re added by absorbingsome of its water and providing dry cellparticles that obstruct the liquid’s flow.
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