Control of Texture

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.