Techniques
Infusing spices into olive oil using sous‑vide at 60–65 °C extracts essential oils while preserving oil quality.
Caramelization is a non-enzymatic browning reaction between sugar and amino acids, resulting in new flavor compounds and browning.
A culinary technique that involves understanding chemical interactions between ingredients to create harmonious flavor combinations.
A traditional smoking method using pruned grapevines to impart fruity, tannic smoke flavors to foods.
Sun‑dried tomato concentration is a low‑tech dehydration technique that harnesses solar radiation to reduce moisture content, thereby concentrating sugars, acids, and pigments while preserving key aroma compounds.
Practice of streamlining recipes for simplicity and speed
Drying and dehydrating fruits and herbs involves the removal of water content through heat transfer.
Charcoal‑grilled shish taouk uses high‑heat searing and smoky charcoal to produce a caramelized, juicy kebab.
Chymosin-mediated cleavage of κ-casein triggers micelle aggregation into firm curds.
Aromatic vegetable base that develops complex flavors through controlled thermal decomposition.
Plate column: a Distillation culinary technique.
Galets roulés: a FERMENTATION culinary technique.
Emulsifying walnut oil with cream and sugar.
Enzymatic cleavage of κ-casein micelles causing milk protein aggregation into a gel matrix.
Curing with salt is a traditional preservation method that inhibits bacterial growth and tenderizes meat.
Natural yeast starter cultivation is a biological process that involves the fermentation of sugars by wild yeast and bacteria to create a natural yeast starter for bread making.
A viscous, caramel‑sweet glaze made by reducing honey and wine together.
Dry‑salt and smoke curing of anchovies preserves the fish by osmotic dehydration and phenolic antimicrobial action, imparting a smoky flavor.
A process of melting and clarifying animal fat to produce a clear and stable product.