Pulverizing and Extracting

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
In addition to preparing fruits and vegetables more or less as is, with their tissue structure intact, cooks often deconstruct them completely. In some preparations, we blend the contents of the plant cells with the walls that normally separate and contain them. In others, we separate the food’s flavor or color from its flavorless, colorless cell-wall fibers or abundant water, and produce a concentrated extract of that food’s essence.