Description
Culinary techniques and processes applied to various food domains.
Technical
Thermal, chemical, mechanical, biological, emulsification, concentration, and modernist methods are used to transform ingredients and create various dishes. These techniques are applied to proteins, starches, vegetables, fats, fermentation, preservation, beverages, and condiments.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richsweetsavorynuttycaramelizedtoasted
Wine Analogy
Like barrel-aged red wines developing complex tertiary aromas
Coffee Analogy
Similar to the Maillard-driven flavor development in dark roast coffee
Perfume Analogy