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How exactly does drying foods make it more flavorful?

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General Discussion

How exactly does drying foods make it more flavorful?

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takadi | | Jan 5, 2013 12:17 PM

Mushrooms, crustaceans, mollusks, proscuitto, fruits, cheeses....what is it about drying out foods that changes and greatly intensifies flavors? Is there a fermentation process/chemical change within the food or is it simply the evaporation of water that causes flavors to be concentrated and more easily tasted?

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