What You Need to Know
Chemical reactions such as the Maillard reaction, caramelization, and starch gelatinization occur at specific temperature ranges, while emulsification and foam stabilization are achieved through ingredients like lecithin, casein, and gum arabic. Culinary spherification and gelification are also possible through the use of sodium alginate, calcium chloride, agar, gelatin, and carrageenan.
Steps
- 1.
French onion soup (France): Caramelization of onions creates foundational flavor
- 2.
Yakitori tare glaze (Japan): Maillard reaction develops umami in the sauce
- 3.
Mole poblano (Mexico): Toasting spices and chilies creates complex flavor base
The Science
Primary Reaction
Maillard reaction