Description
Culinary science applies physical and chemical principles to cooking and food preparation.
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
savorysweetsmokynuttyroastedcaramelized
Wine Analogy
aged Cabernet Sauvignon
Coffee Analogy
medium roast Colombian
Perfume Analogy
amber with caramel base notes