What You Need to Know
Combined pyrolysis of cellulose and hemicellulose in vegetables with Maillard reactions between amino acids and reducing sugars.
Creates flavor foundation for soups, sauces and braises while improving nutrient bioavailability.
Key Parameters
Temperature
130°C
110°C - 160°C
Time
45 minutes
20 minutes - 90 minutes
Equipment
Heavy-bottomed panWooden spoonChef's knife
Steps
- 1.
Ragu alla Bolognese (Bologna, Italy): Flavor foundation for meat sauce
- 2.
Minestrone (Lombardy, Italy): Base flavor layer for vegetable soup
The Science
Primary Reaction
Maillard reaction