an attractive appearance Many sauces are nondescript, but others have the vibrant color of their parent fruit or vegetable, or the depth of tone that comes with roasting and long cooking Some have an attractive sheen, and some are intriguingly transparent The visual beauty of a sauce is a sign of the care with which it was made, a suggestion of intensity and clarity of flavor and of presence on the tongue: an anticipation of pleasures to come There are several basic ways of making sauces Many of them involve disrupting organized plant and animal tissues and freeing the juices that carry their flavor Once extracted from their source, the juices can be combined with other flavorful materials, and then often benefit from thickening to help them linger on the food and in the mouth The cook thickens juices by filling them with a variety of large molecules or particles that obstruct the flow of the water molecules Most of this chapter deals with different thickening methods and their applications Sauces are closely related to two other basic preparations Soups are also liquid foods of various consistencies, and may differ from sauces only in being somewhat less concentrated in flavor, so that they can be eaten as a food in themselves, not an accent And jellies are thickened liquids with enough gelatin in them to set at room temperature, thus becoming a temporarily solid food that melts into a sauce in the mouth The History of Sauces In europe Europe is just one of several regions in the world that have evolved sauces with broad appeal in modern times Many sauces are now popular far from their birthplaces, among them Chinese soy-based sauces, Indian sauces thickened and flavored with spices, and Mexican salsas and chillithickened moles But ...thickening methods and their applications Sauces are closely related to two other basic preparations Soups are also liquid foods of various consistencies, and may differ from sauces only in being somewhat less... gelatin in them to set at room temperature, thus becoming a temporarily solid food that melts into a sauce in the mouth The History of Sauces In europe Europe is just one of several regions in the world that have evolved sauces with broad... sauces only in being somewhat less concentrated in flavor, so that they can be eaten as a food in themselves, not an accent And jellies are thickened liquids with enough gelatin in them to set at room temperature,