Search Results for: Cells
the halcyon days of my youth, back when i'd whip out batch after batch of guacamole without a care in the world, i was content to simply finely chop and fold in my aromatics, resulting in a guac that was nicely chunky, but not particularly flavorful. see, vegetables pack their flavor inside their cells
. in order to access that flavor, you've got to break down cell walls either by cooking, grinding, or chewing. with some aromatics—say, onions—even after you release the contents of its cells, chemical reactions must take place between various components before characteristic onion aromas can develop...
https://www.seriouseats.com/2012/01/the-food-lab-the-best-guacamole-avocados-science-browning-ripening.html