Advertisement
Control of Texture
Appears in
By Hsiang Ju Lin and Tsuifeng Lin
Published 1957
The principal ingredients which affect the texture of prawns, chicken, fish and vegetables are salt and water. Their textures are altered or maintained according to the proper use of salt and water, without any change in flavour. On the other hand, pork and beef can never be soaked in water without losing flavour.
Water makes substances swell. Prawns, fish, chicken and vegetables placed in plain or lightly salted water take up water. This is extremely desirable in some instances to make up for the water lost during cooking. Prawns become plump almost visibly when placed in water, and when these are cooked, they actually become crunchy. Fish and chicken swell slightly, and remain tender when they are subsequently sautéed. Vegetables regain their original crispness, fill out and straighten. Wilted parsley quickly regains its decorative effect if placed in a glass of water like a bunch of cut flowers.