It is the sticky and
gelatinous quality of the carbohydrates in such vegetables, which brings this about.
Not exact matches
Having said that, I would be interested in what others have to say about the relative
quality of store bought vs. the «liquid gold» I make in my crock pot, which can become very
gelatinous indeed when cold!
Soluble fiber will dissolve in water and become
gelatinous, where insoluble fiber can absorb water yet retains its stringy
quality.