Description
Group of cooking techniques
Technical
The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
smokyearthycaramelizednuttymeaty
Wine Analogy
Like the difference between oak-aged Cabernet Sauvignon (roasting) and delicate Pinot Noir (boiling)
Coffee Analogy
Similar to the spectrum from light roast (boiling) to French roast (smoking)
Perfume Analogy
Comparable to the difference between fresh aquatic notes (boiling) and amber base notes (smoking)
Culinary Applications
BarbacoaMexicoSlow roasting in underground pits
ChuanrChinaSkewer roasting over open flames
Boiled dinnerIrelandOne-pot boiling of meats and vegetables
Dietary
VegetarianGluten-FreeHalalKoshersmoke allergens
Molecular Pairing
Key Compounds Produced
Guanidinoacetic acidGlyceraldehydeDihydroxyacetoneFurfural2-Methyl-3-furanthiol