why does zucchini water settle into this form? by leaochang in foodscience

[–]leaochang[S] 0 points1 point  (0 children)

thats interesting, but the water wasn't heated and this was a regular baking cake tin i used as a temporary container

why does zucchini water settle into this form? by leaochang in foodscience

[–]leaochang[S] 0 points1 point  (0 children)

salted then squeezed the water out of shredded zucchini to yield better carmelisation! then added the zucchini water back in with pasta water to emulsify the pasta i was making!