On food and cooking the science and lore of the kitchen ( PDFDrive ) 565

and the alcohol in vodka (whose own neutral flavor makes it a good medium for flavor extraction), so flavored vinegars, syrups, and alcohols are relatively trouble-free preparations However, flavored oils require special care The air-free environment within the oil can encourage the growth of botulism bacteria, which live in the soil, are found on most field-grown foods, and have spores that survive ordinary cooking temperatures Cold temperatures inhibit their growth Uncooked oils flavored with garlic or herbs are safest when made in the refrigerator, and both uncooked and cooked flavored oils should be stored in the refrigerator “Chlorophyll” A somewhat arcane but fascinating vegetable extract is culinary chlorophyll, an intensely green coloring agent that is not identical to biochemical chlorophyll, but is certainly a concentrated source of it Culinary chlorophyll is made by finely grinding dark green leaf vegetables to isolate and break open cells; soaking them in water to dilute pigment-damaging enzymes and acids, and separate off solid fibers and cell-wall debris; gently simmering the water to inactivate enzymes and cause the cells and free chloroplasts to rise to the surface; and straining off and draining the green mass Though the chemical chlorophyll in culinary chlorophyll will still turn drab when heated in an acid food, it can be added at the last minute to acid and other sauces and maintain its vibrant green through the meal Preserving Fruits and Vegetables Fruits and vegetables can be preserved indefinitely by killing the living tissue and thus inactivating its enzymes, and then making it either inhospitable or unavailable to microbes Some of these techniques are ... simmering the water to inactivate enzymes and cause the cells and free chloroplasts to rise to the surface; and straining off and draining the green mass Though the chemical chlorophyll in culinary... chlorophyll will still turn drab when heated in an acid food, it can be added at the last minute to acid and other sauces and maintain its vibrant green through the meal Preserving Fruits and Vegetables Fruits and vegetables can be preserved... vegetables to isolate and break open cells; soaking them in water to dilute pigment-damaging enzymes and acids, and separate off solid fibers and cell-wall debris; gently simmering the water to inactivate enzymes and cause the cells and