OK, this might seem blindingly obvious, but I am a bit curious.
First some back story:
Being the poor college student that I am, I eat a lot of soup. I try to avoid raman and such and go for the slightly more expensive, but more nutritious, canned soups. So today I was making pea soup from a can (andersons brand, I highly recommend it) and noticed that though it comes out of the can as a thick unappetizing paste, as it heats up it becomes delicious soup. No added liquids needed. How do they do that? I am assuming that the water is trapped in fat or gelatin or something, but want to know what the real deal is.
Just a simple question, probably created by hunger.
Time to eat