Oh, I do like the way you squeeze.

我很喜欢你挤果胶的方式。

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

我似乎是那个负责挤果胶的人。

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

只要想想果果冻，这种明胶质地多亏了果胶。

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

用小火能将果胶煮出来从而形成果。

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

不同的水果的果胶分子构成不同，它们的成熟程通常也不同。

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

水果成熟时会生成果胶，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，果胶慢慢溶解，细胞壁变得不再强韧。

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果胶这种物质的溶解。

But pectin can dissolve in water.

但是果胶可溶于水。

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果胶的蔬菜。

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

而在一些水果中，果胶并不只是溶解，它还会被酶分解成小块。

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

但是果胶不像脂肪那样包裹面粉蛋白质。

Miep worked at the pectin company.

Miep 在果胶公司工作。

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

果胶， 如果你曾经做过果，实际上是创造果冻般稠度的物质。

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，所以如果将水果冷藏，果胶溶解程度变低。

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

所以，更多的果胶意味着更厚的馅饼馅，这反过来意味着馅饼底部不那么潮湿。

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

所以当果胶与焦糖结合时，它会产生一种非常粘稠的焦糖，这就是你想要的。

See, applesauce is full of a polysaccharide called pectin, which normally holds cell walls together in some plants, including fruits like apples and berries.

看，苹果富含一种叫作果胶的多糖，它们通常在一些植物中将细胞壁结合在一起，包括像苹果和浆果一类的水果。

Besides Miep there was another young woman from the pectin company named Bep, and the two men who now ran Otto's business.

除了 Miep， 还有果胶公司的另一位年轻女士 Bep，以及现在经营 Otto 公司的这两个男人。

But pectin doesn't coat the flour proteins like the fats do, instead, it competes for the water's attention to form a jelly-like mesh of its own.

但果胶无法像脂肪一样覆盖在面粉蛋白质上，而是通过自身形成胶质网状物抗击水分入侵。