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Contributing Moistness

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By Paula Figoni

Published 2003

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Moistness is a characteristic of all fluid ingredients because moistness is the sensation of something being liquid. Both moisture (water) and liquid oil provide moistness. Notice the distinction made between moistness and moisture. Liquid oil provides moistness but not moisture. Butter, which contains moisture, usually contributes less moistness than oil does.

Moistness is not the same as tenderness, but the two can be related. Often, anything that is moist is also tender. However, chewy foods are moist but not tender, and crisp, crumbly cookies are tender without being moist.

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