What You Need to Know
The Maillard reaction plays a key role in forming new flavor compounds, while emulsification is affected by oil-to-water ratio, emulsifier type, temperature, and pH. Reduction techniques, such as heat, acid, or enzymes, break down molecules and concentrate flavors.
Steps
- 1.
Béchamel (France): Roux-based white sauce foundation
- 2.
Mole Poblano (Mexico): Complex reduction of chili-chocolate sauce
- 3.
Teriyaki (Japan): Sugar-protein reaction glaze
The Science
Primary Reaction
Maillard reaction