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The food lab better home cooking through science ( PDFDrive ) 1028

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Koshersaltandfreshlygroundblackpepper
Combinetheeggs,mayonnaise,lemonzestandjuice,
celery,redonion,andparsleyorchivesinamediumbowl.
Usingyourhands,squeezetheeggsthroughyourfingers,
mixingthecontentsofthebowluntilreducedtothedesired
consistency;alternatively,smashandmixwithafirmwhisk
orpotatomasher.Seasongenerouslywithsaltandpepper.
Serveimmediatelyorstoreinasealedcontainerinthe
refrigeratorforupto3days.


CREAMYCOLESLAW
Most of the coleslaw I ate growing up was of the wet
variety.Soggyanddripping,itleftapoolinthebottomof
the serving bowl and a runny puddle on your plate,
inevitably contaminating your fried chicken or macaroni
and cheese. Now, where I come from, “wet” is not an
adjective that any self-respecting man would like applied
to his food. So what’s the key to great, flavorful, nonwet
coleslaw?Yep,youguessedit,osmosis.
Osmosis is the transfer of liquids across a permeable
membrane. It occurs when the concentration of solutes
(that’sscience-speakfor“stuffdissolvedinliquid”)onone
side of the membrane is higher than on the other.Water
willshiftacrossthemembranetotryandbalanceoutthis
difference. Despite its firm appearance, cabbage is
actually one of the wettest vegetables around—a
whopping 93 percent of its weight is made up of water.
Comparethattosay,79percentinpeasorpotatoes,and
youbegintogetanideaofwhycoleslawisalwayssowet.
Gettingridofthisexcesswaterisasimpleprocedure:just


salt the cabbage and let it rest for an hour or so, then
squeezeitdry.
The remaining ingredients in my coleslaw are pretty
standard. Carrots and onions add a bit of sweetness and
pungency to the base, while the dressing is a balanced
sweet, creamy, tangy blend of mayonnaise (preferably
homemade),sugar,cidervinegar,andDijonmustard.



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