The need for moisture can be demonstrated by trying to cook a beet with dry heat (baking, for instance) rather than with moist heat (simmering, for example). The beet does not contain enough moisture to soften its high cellulose content. Near the other end of the cellulose and moisture spectrum is a tomato, which has so little cellulose and so much moisture that its structure will collapse if overbaked.

** Asian Recipes **