This reaction results in the degradation of the pigment. Cooking strategies, which expose fruit and veggies containing carotenoids to the atmosphere for long intervals of time e.g., boiling with no lid, will subsequently trigger the depletion of the pigment, resulting in paler coloured meals. Poaching is a comparable cooking approach to simmering, besides that the temperature of the liquid the food is cooked in is barely cooler than simmering point (round 70-85oC).
This pal instructed that I hunt down something on the topic that approached things from a scientific perspective, and while wanting I stumbled upon McGee. It’s definitely less entrance-to-back readable than I would have liked, and more encyclopediac.
It’s like an encyclopedia of food. It took me months to finish it but it was value it. I feel i can trust everything he writes and the references at the finish of the book are countless. I wish it … Read More