Andean Region

Acid denaturation is the process by which proteins lose their tertiary structure due to exposure to acidic conditions, altering texture and flavor.

Inca quinoa cooking involves soaking and rinsing quinoa to remove saponins, then cooking it in a flavorful broth.

Dehydrated food rehydration involves the reconstitution of dehydrated foods through the addition of water.

Low temperature dehydration process

Slow hydrolysis of collagen and starch gelatinization creates deeply flavored broth and tender textures.

The Inca Empire's method of preserving food by freezing and reducing surrounding pressure to allow frozen water to sublimate directly into water vapor.

Dessert