Oil Loving vs. Water Loving...
Posted 06 November 2004 - 06:13 PM
Thank you for spending time with our ever curious brains! My question:
I can't exactly recall the term - maybe Lipophillic & hydrophillic - but I am very interested in searching out the ingredients that give their flavor or aroma off best - in oil or in water.
For example, vanilla beans give off there aroma much better in oil than in water - I think the older version of On Food went over this... but, is there an actual way to tell which way a fruit, vegetable, or food stuff go's??
Is there a way to tell if the food stuff is fat loving or water loving??
I hope that wasn't too confusing!
Posted 06 November 2004 - 07:46 PM
I guess one issue is how to get rid of the more pungent phenol-type components, while preserving the milder fragrances, yet not locking them in so much that we cannot taste them on the tongue...
Look forward to comments.
Edited by helenjp, 06 November 2004 - 11:48 PM.
Posted 09 November 2004 - 05:20 PM