Evaporation (cooking)

Families, Food and Fitness June 01, 2009 Print Friendly and PDF

the process by which heated water molecules move faster and faster until the water turns to a gas (steam) and vaporizes; evaporation is responsible for the drying of foods during cooking

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.