Description
Aromatic vegetable base that develops complex flavors through controlled thermal decomposition.
Technical
Combined pyrolysis of cellulose and hemicellulose in vegetables with Maillard reactions between amino acids and reducing sugars.
Culinary Significance
Creates flavor foundation for soups, sauces and braises while improving nutrient bioavailability.
Science
Primary Reaction
Maillard reaction
Parameters
Temperature
130°C optimal
110°C to 160°C range
Time
45 minutes
20 minutes – 90 minutes
Equipment
Heavy-bottomed panWooden spoonChef's knife