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Making gravy1 Anyone who has made gravy for a big holiday dinner knows that heating a bit of fat and some flour, and then adding broth2 will eventually create a thick sauce to cover your plate of mashed3 potatoes and turkey. But exactly what turns these three ingredients into a smooth sauce? The answer is heat. If you put a bit of flour into a cup of cold broth, the flour would clump4 instead of mixing with the broth and forming gravy. That’s because the starch5 molecule6 in flour is a group of thousands of smaller sugar molecules7 bonded8 together in the shape of a long chain. When you put flour in cold liquid, it clumps9. Without heat, the starch molecules continue to keep their shape as long chains of sugar molecules and remain separate from the water molecules that surround them. When you heat this mixture, however, the energy from the heat disturbs the starch molecules and causes them to break down into their smaller components10. At this point, individual sugar molecules are set free and are able to bond with hydrogen molecules in the liquid base of the sauce. As this happens, the clump of flour dissolves and the broth thickens and takes on the smooth, thick, texture11 characteristic of gravy. Fat, in the form of butter or meat drippings, is included in the list of ingredients for a gravy mainly because it adds a rich flavor most people have come to associate with gravies12 and sauces.
1 gravy | |
n.肉汁;轻易得来的钱,外快 | |
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2 broth | |
n.原(汁)汤(鱼汤、肉汤、菜汤等) | |
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3 mashed | |
a.捣烂的 | |
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4 clump | |
n.树丛,草丛;vi.用沉重的脚步行走 | |
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5 starch | |
n.淀粉;vt.给...上浆 | |
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6 molecule | |
n.分子,克分子 | |
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7 molecules | |
分子( molecule的名词复数 ) | |
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8 bonded | |
n.有担保的,保税的,粘合的 | |
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9 clumps | |
n.(树、灌木、植物等的)丛、簇( clump的名词复数 );(土、泥等)团;块;笨重的脚步声v.(树、灌木、植物等的)丛、簇( clump的第三人称单数 );(土、泥等)团;块;笨重的脚步声 | |
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10 components | |
(机器、设备等的)构成要素,零件,成分; 成分( component的名词复数 ); [物理化学]组分; [数学]分量; (混合物的)组成部分 | |
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11 texture | |
n.(织物)质地;(材料)构造;结构;肌理 | |
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12 gravies | |
n.肉汁( gravy的名词复数 );肉卤;意外之财;飞来福 | |
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