Sublime

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee,

Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)

By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more