Some vegetables release a mucilaginous liquid when cooked. They are sometimes described as becoming "viscous", or in plainer-terms, "slimy".
The viscosity allows them to be used to help thicken dishes.
Other entries for Viscous Vegetables
Cactus Leaves, Okra, Viscous Vegetables
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes
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