What You Need to Know
It involves heat transfer, chemical reactions like the Maillard reaction, caramelization, and emulsification, and understanding food properties to improve cooking techniques and develop new recipes.
Steps
- 1.
French Soufflé (France): Creates airy texture through protein denaturation
- 2.
Japanese Tamagoyaki (Japan): Controls egg coagulation for layered texture
- 3.
Indian Tandoori Chicken (India): Simultaneous dehydration and Maillard reactions
The Science
Primary Reaction
Maillard Reaction