On food and cooking the science and lore of the kitchen ( PDFDrive ) 800

the surfaces of oil droplets and thus stabilize such sauce emulsions as mayonnaise and vinaigrette (p 628) The seedcoat of white mustard is especially rich in mucilage (up to 5% of the seed weight), and ground white mustard is used in sausages to help bind the meat particles together Mustard oil is a traditional cooking oil in Pakistan and in Northern India, where it lends a distinctive flavor to Bengali fish dishes, pickles, and other preparations In much of the West, the sale of mustard oil for food use is illegal, for two reasons: it contains large quantities of an unusual fatty acid, erucic acid; and it contains irritating isothiocyanates Erucic acid causes heart damage in laboratory animals; its significance for human health isn’t known Though our mustard condiments contain the same isothiocyanates as mustard oil, it’s possible that daily exposure through foods cooked in the oil could have harmful long-term effects So far, medical studies are inconclusive In Asia, it’s thought that preheating the oil to the smoking point reduces isothiocyanate content Horseradish Horseradish is a west Asian cabbage relative, Armoracia rusticana, remarkable for large fleshy white roots rich in sinigrin and its volatile pungent compound Horseradish pungency develops when the raw root is grated, or when the ground dried root is rehydrated Horseradish doesn’t seem to have been cultivated in Europe until the Middle Ages; today it’s used as a relish or dressing for meats and seafood, often in the company of cream to take the edge off its strong flavor Wasabi Wasabi is the enlarged stem of an East Asian cabbage relative that also accumulates sinigrin as a chemical defense Wasabia japonica is a native of Japan and Sakhalin Island, where it grows alongside cool mountain streams Wasabi is now cultivated in several countries and is occasionally ... until the Middle Ages; today it’s used as a relish or dressing for meats and seafood, often in the company of cream to take the edge off its strong flavor Wasabi Wasabi is the enlarged stem of an... defense Wasabia japonica is a native of Japan and Sakhalin Island, where it grows alongside cool mountain streams Wasabi is now cultivated in several countries and is occasionally ...inconclusive In Asia, it’s thought that preheating the oil to the smoking point reduces isothiocyanate content Horseradish Horseradish is a west Asian