What functional contribution do dried lily buds make to broths and sauces due to the mucilage they contain?
Answer
They impart a slightly viscous mouthfeel to liquids.
The mucilage contained within the dried buds leaches out when cooked, giving broths and sauces a pleasant, slightly viscous mouthfeel.
Related Questions
What common name refers to the dried buds of the daylily, *Hemerocallis fulva*?What is the flavor profile of rehydrated dried lily buds (golden needles)?What functional contribution do dried lily buds make to broths and sauces due to the mucilage they contain?When eaten raw, what balance of tastes characterizes fresh daylily buds?What familiar cooked vegetables do the flavor of fresh daylily buds often resemble after cooking?How is the texture of a cooked daylily *bulb* described in comparison to familiar vegetables?What vital safety distinction must be maintained when approaching any edible lily product?What is noted as key for proper rehydration of dried golden needles to ensure they integrate well into a dish?How does the dried lily bud compare to the fresh bud regarding flavor density?What common technique is used on fresh daylily buds before sautéing to mitigate lingering raw bitterness?