What You Need to Know
Flavor enhancement involves the Maillard reaction, thermal gelatinization, and the use of umami-rich, acidic, and sweet ingredients to create desired flavor profiles. The Maillard reaction enhances umami flavor between amino acids and reducing sugars at temperatures above 140°C. Acidity is enhanced by the release of citric acid and malic acid from citrus fruits and fermented foods, while sweetness is enhanced by the breakdown of starches into simple sugars at temperatures above 60°C.
Steps
- 1.
Demi-glace (French): concentrates meat flavors through reduction
- 2.
Nam Pla Prik (Thai): fermented fish sauce with chili enhances umami
- 3.
Mirin-zuke (Japanese): sweet rice wine marinade tenderizes proteins
The Science
Primary Reaction
Maillard reaction, thermal gelatinization