On food and cooking the science and lore of the kitchen ( PDFDrive ) 1182

thus reduce the amount of liquid that needs to be filled with particles At the same time, the particles themselves swell and become larger obstacles to the liquid’s flow Dry spices such as turmeric, cumin, and cinnamon are both flavorings and thickeners in Indian sauces, and coriander is especially effective thanks to its fibrous, absorbant seed coat Dried chilli peppers, ground nuts, and spices thicken Mexican mole sauces Powdered versions of dried chilli pepper are prominent in Spanish and Hungarian sauces (pimenton, paprika); mustard is also widely used Some spices also release efficient thickening molecules into the liquid Fenugreek seeds exude a gum that gives a gelatinous consistency to the Yemeni sauce hilbeh; and the dried leaves of the sassafras tree, ground to make filé powder, release carbohydrates that give Louisiana gumbos a slightly stringy viscosity Complex Mixtures: Indian Curries, Mexican Moles The most complex and sophisticated puree sauces are made in Asia and Mexico The sauce or “gravy” for many Indian and Thai dishes begins with finely ground plant tissues — onions, ginger, garlic in northern India, coconut in southern India and in Thailand — and a number of different spices and herbs These ingredients are then fried in hot oil until much of the moisture has boiled off, and the plant solids are sufficiently concentrated that the sauce clings to itself and the oil separates The frying also cooks the sauce, eliminating raw flavors and developing new ones The sauce is then slightly thinned with some water, and the main ingredient cooked in it Mexican mole sauces are prepared in much the same way, except that the foundation ingredient is usually rehydrated dried chillis; pumpkin and other seeds are another major element Thanks to the high pectin content of the chillis, moles have a more suave, finer consistency than the Asian ... — onions, ginger, garlic in northern India, coconut in southern India and in Thailand — and a number of different spices and herbs These ingredients are then fried in hot oil until much of the moisture has boiled off, and. .. until much of the moisture has boiled off, and the plant solids are sufficiently concentrated that the sauce clings to itself and the oil separates The frying also cooks the sauce, eliminating raw flavors and developing new ones The sauce is then slightly thinned with... foundation ingredient is usually rehydrated dried chillis; pumpkin and other seeds are another major element Thanks to the high pectin content of the chillis, moles have a more suave, finer consistency than the Asian