Braising
Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a...
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low heat cooking
Sous-Vide 101: Low-Temperature ChickenJ. Kenji López-Alt There is a misconception about food safety, and particularly as it applies to low-temperature water bath cooking (often inaccurately referred to...
View Articlethe sugar content of an aqueous solution
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight...
View ArticleMaillard reaction
The Maillard reaction (/maɪˈjɑr/my-YAR; French pronunciation: [majaʁ]) is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually...
View Articlethickeners
Transglutaminases are a family of enzymes (EC 2.3.2.13) that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamide...
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