Techniques
Style of cooking created by Hervé This
Nitrogen freezing uses liquid nitrogen at –196 °C to flash‑freeze protein‑rich foods, preserving texture and flavor.
Sous‑vide smoking combines low‑temperature vacuum cooking with controlled smoke exposure to infuse phenolic flavors while maintaining tenderness.
Vacuum‑sealed marination accelerates salt and flavor diffusion into protein tissues by eliminating air and enhancing mass transfer at low temperatures.
Sous‑vide ice‑cream is a frozen dessert produced by pasteurising a custard mixture, vacuum‑sealing it, and holding it at low temperatures to control fat crystallisation and ice‑nucleation.
Sous‑vide precision temperature mapping uses immersion circulators to maintain food at a constant, low temperature for extended periods, enabling precise protein denaturation and collagen conversion.
Soufflé rise control hinges on balancing protein denaturation and foam stability to trap expanding air bubbles.
Whipped siphon usage is a precision technique that leverages nitrous oxide pressure to dissolve gas into a chilled liquid, forming a stable foam or emulsion.
Vacuum‑infusion sous‑vide marination is a physical mass‑transfer technique that delivers flavor and moisture into protein tissues using low pressure and moderate heat.
Low‑temperature water‑bath poaching cooks protein‑rich foods at 60‑70°C, preserving delicate textures by preventing rapid coagulation while allowing collagen to gelatinize over time.
Thermal cooking techniques such as grilling, roasting, and braising use heat to denature proteins, render fats, and transform connective tissue.
Sous‑vide vegetables are cooked in vacuum‑sealed bags submerged in a temperature‑controlled water bath, achieving uniform heat transfer while minimizing oxygen exposure.
Sous‑vide protein gelation exploits controlled denaturation of myosin and collagen at 55–60 °C to form a stable, uniform protein network, achieving tenderness and juiciness unattainable with conventional high‑temperature methods.
Lecithin reduces water’s surface tension and forms a stable interfacial film that traps air to create a fine foam.
Aspic is a clear, gelatinous dish made by extracting collagen from animal tissues and setting the resulting gelatin at low temperatures.
Vacuum‑marination enhances flavor diffusion and texture by combining low temperature and reduced pressure.
Clarification of consommé using gelatin or agar to trap suspended particles for removal.
Sous‑vide cooking combined with ultrasonic homogenization precisely controls protein denaturation and fat emulsification for tender, juicy, and stable textures.
Vacuum‑assisted infusion uses reduced pressure to enhance aromatic penetration into foods.
Precision poaching gently denatures proteins at 60–65 °C to preserve moisture, texture, and volatile flavors.
Advanced thermobathing techniques use precise temperature control and extended immersion to denature proteins while preserving moisture and texture.
A sous‑vide rig that uses closed‑loop PID control and IoT telemetry to maintain water bath temperature within ±0.1 °C, ensuring uniform protein denaturation and collagen solubilization.
Deconstructs classic dishes with precise modernist techniques.
Sauce espagnole reduction concentrates a brown roux‑based sauce through controlled simmering.