On food and cooking the science and lore of the kitchen ( PDFDrive ) 1182
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thusreducetheamountofliquidthatneedsto
befilledwithparticles.Atthesametime,the
particlesthemselvesswellandbecomelarger
obstaclestotheliquid’sflow.Dryspicessuch
asturmeric,cumin,andcinnamonareboth
flavoringsandthickenersinIndiansauces,
andcorianderisespeciallyeffectivethanksto
itsfibrous,absorbantseedcoat.Driedchilli
peppers,groundnuts,andspicesthicken
Mexicanmolesauces.Powderedversionsof
driedchillipepperareprominentinSpanish
andHungariansauces(pimenton,paprika);
mustardisalsowidelyused.Somespicesalso
releaseefficientthickeningmoleculesintothe
liquid.Fenugreekseedsexudeagumthat
givesagelatinousconsistencytotheYemeni
saucehilbeh;andthedriedleavesofthe
sassafrastree,groundtomakefilépowder,
releasecarbohydratesthatgiveLouisiana
gumbosaslightlystringyviscosity.
ComplexMixtures:
IndianCurries,MexicanMoles
Themostcomplexandsophisticatedpuree
saucesaremadeinAsiaandMexico.The
sauceor“gravy”formanyIndianandThai
dishesbeginswithfinelygroundplanttissues
—onions,ginger,garlicinnorthernIndia,
coconutinsouthernIndiaandinThailand—
andanumberofdifferentspicesandherbs.
Theseingredientsarethenfriedinhotoil
untilmuchofthemoisturehasboiledoff,and
theplantsolidsaresufficientlyconcentrated
thatthesauceclingstoitselfandtheoil
separates.Thefryingalsocooksthesauce,
eliminatingrawflavorsanddevelopingnew
ones.Thesauceisthenslightlythinnedwith
somewater,andthemainingredientcooked
init.Mexicanmolesaucesarepreparedin
muchthesameway,exceptthatthe
foundationingredientisusuallyrehydrated
driedchillis;pumpkinandotherseedsare
anothermajorelement.Thankstothehigh
pectincontentofthechillis,moleshavea
moresuave,finerconsistencythantheAsian
