Oh, I do like the way you squeeze.

我很喜欢你挤的方式。

And I seem to be the one who has to squeeze it out.

我似乎是那个负责挤的人。

Just think of a jam or jelly, that gelatinous texture is thanks to pectin.

只要想想酱或者冻，这种明质地多亏了。

Simmering should get all the pectin out of the giant teabag, which makes the marmalade set.

用小火能将煮出来从而形酱。

But pectin can dissolve in water.

但是溶于水。

Different kinds have different compounds attached to the pectin molecule, so they often ripen differently.

的水的分子，它们的熟流程通常也。

Now the beautiful thing about cauliflower in a puree is it's a vegetable with a lot of pectin in it.

花椰菜泥的优点在于它是一种含有大量的蔬菜。

That's because their mealy texture is tied to the breakdown of a substance called pectin.

因为与它们变面有关的是这种物质的溶解。

In some fruits, pectin doesn't just dissolve, either—it also gets broken into pieces by enzymes.

而在一些水中，并只是溶解，它还会被酶分解小块。

Miep worked at the pectin company.

Miep 在公司工作。

Pectin, if you've ever made jam, is what actually creates that jelly-like consistency.

， 如你曾经做过酱，实际上是创造冻般稠度的物质。

Pectin is a carbohydrate in cell walls that fruit generates as it ripens.

水熟时会生，这是细胞壁中的一种碳水化合物。

And over time, as it dissolves, the cell walls lose their strength.

随着时间的推移，慢慢溶解，细胞壁变得再强韧。

In pie filling, pectin will form a jelly-like mesh that holds water in place.

在馅饼馅中，会形一个冻状的网状物，将水固定在适当的位置。

However, heat destroys pectin, so even a pie with lots of pectin can turn to mush if you overcook it.

然而，热量会破坏，因此即使是含有大量的馅饼如煮得太久也会变糊状。

For thicker pie filling, you can choose fruits with more pectin, like apples.

如馅料比较厚，以选择含量高的水，比如苹。

So, more pectin means a thicker pie filling, which in turns means a pie bottom that’s less soggy.

所以，更多的意味着更厚的馅饼馅，这反过来意味着馅饼底部那么潮湿。

In general, low temperatures slow down chemical reactions, so if you keep fruit cold, its pectin molecules break down less.

简单来说，低温放慢了化学反应，所以如将水冷藏，溶解程度变低。

But pectin doesn't coat the flour proteins like the fats do.

但是像脂肪那样包裹面粉蛋白质。

So when that pectin combines with the caramel, it creates a really sticky, ooey-gooey caramelization, which is what you want.

所以当与焦糖结合时，它会产生一种非常粘稠的焦糖，这就是你想要的。