Gray Band
Gray bands are the overcooked areas surrounding cooked meat, which ruin its texture and appearance . Proper cooking techniques can reduce unintentional gray band formation.
Updated: April 2021
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Maillard Reaction
The Maillard reaction is a browning reaction that adds flavor to food. It converts protein and sugar molecules into flavorful compounds and works faster at higher temperatures.
Updated: April 2021
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Roux
Roux is a heated mixture of equal parts flour and fat. It plays an important role in French cuisine to make sauces and gravy or thicken soups and stews.
Updated: April 2021
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Umami
Umami ingredients are flavor enhancers. They are rich in amino acids or nucleotides (e.g., glutamic acid and inosinic acid) and their more flavorful salt forms (e.g., monosodium glutamate and disodium inosinate).
Updated: April 2021
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Shmaltz
Schmaltz is rendered poultry fat. It serves as a flavor enhancer, frying medium, or oil substitute. It traditionally comes from chicken or goose fat.
Updated: March 2021
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Proteolysis
Proteolysis breaks down proteins to tenderize proteins or develop flavors. Special techniques can enhance proteolysis and make food more tasty.
Updated: March 2021
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Immersion Circulator
A device that heats and circulates water at a precise temperature for the purpose of sous vide cooking.
Updated: January 2021
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Sous Vide
A low heat cooking technique that involves submerging food sealed in a vaccuum bag into a water bath. An immersion circulator heats the water to the desired temperature, which prevents overcooking.
Updated: January 2021
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