What You Need to Know
Thermal, chemical, mechanical, biological, emulsification, concentration, and modernist methods are used to transform ingredients and create various dishes. These techniques are applied to proteins, starches, vegetables, fats, fermentation, preservation, beverages, and condiments.
Steps
- 1.
French Onion Soup (France): Caramelization transforms onions into deep flavor base
- 2.
Yakitori (Japan): Controlled browning develops umami in grilled skewers
- 3.
Biryani (South Asia): Layered browning creates complex spice integration
The Science
Primary Reaction
Maillard reaction