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Home » Vegetables » Viscous Vegetables

Viscous Vegetables

Some vegetables release a mucilaginous liquid when cooked. They are sometimes described as becoming “viscous”, or in the vernacular, “slimy.”

The viscosity allows them to be used to help thicken dishes.

See also: Mallow, Thickeners

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This page first published: Sep 30, 2004 · Updated: Jun 18, 2020.

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