What You Need to Know
This topic covers various chemical reactions that occur during cooking, including the Maillard reaction, gelatinization of starch, denaturation of proteins, emulsification of fat and water, fermentation of sugars, and preservation of food through dehydration.
Steps
- 1.
Tandoori cooking (Punjab region): High heat creates Maillard reactions in marinated proteins
- 2.
French mother sauces (France): Emulsification and thickening through precise heat control
- 3.
Japanese dashi (Japan): Extraction of umami compounds through controlled simmering
The Science
Primary Reaction
MULTIPLE