Techniques
Energy‑efficient cooking methods use advanced thermal transfer principles to reduce cooking times and energy consumption while preserving protein structure and flavor.
Sauerkraut and kimchi are produced by lacto‑fermentation of cabbage and other vegetables, where lactic acid bacteria convert sugars into lactic acid, lowering pH and preserving the product.
Steam injection during proofing expands gelatinized starch granules and relaxes the protein network, producing a lighter, more porous crumb.
Sauerkraut is produced by lactic‑acid fermentation of shredded cabbage in a salty brine.
Supercritical CO₂ dehydration removes water from food at mild temperatures using CO₂ above its critical point.
Sternewirth Privilege: a Brewing culinary technique.
Pulsed electric field texturization uses short, high‑intensity electric pulses to permeabilize protein‑rich cell membranes, triggering protein unfolding and aggregation without significant heating.
Cooling pastry dough is a critical thermal step that controls fat crystallization, gluten relaxation, and starch retrogradation to achieve desired flakiness, tenderness, and shelf‑life.
Ultra‑high‑temperature pasteurization sterilizes milk by heating it to 135–150 °C for a few seconds, preserving flavor while ensuring safety.
Combi‑oven cooking merges convection and steam to deliver precise thermal control, enabling rapid cooking while preserving moisture and texture.
Vacuum sealing removes the majority of atmospheric oxygen, dramatically reducing aerobic microbial growth and oxidative rancidity to extend shelf life.
Long proofing of sweet breads like panettone and stollen develops flavor, structure, and crumb through controlled yeast fermentation and enzymatic activity.
Eastern European sausages fermentation is a traditional preservation technique using lactic acid bacteria.
A lactic acid fermentation of shredded cabbage using salt to produce tangy sauerkraut.
A dense, sweet cake made from ground almonds, sugar, and egg whites, popular in medieval Europe.
Cure meat using plant‑derived nitrates that are microbially reduced to nitrite, imparting pink color and antimicrobial protection.
Laboratory apparatus