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Technical

Thickening

thickening

Thickening is the process of giving a liquid body by adding binding ingredients such as flour, starch, or egg yolk, or by boiling it to evaporate liquid. It is used in sauces, soups, and stews to reduce fluidity and make the texture thicker. The choice of thickener depends on the desired consistency and the recipe.

Where It’s Used

“Simmer the sauce over low heat until it reaches the desired consistency.”

Glossary

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D
Teknik

Deglazing

Deglazing is the process of loosening the flavorful browned bits left in a pan after browning an ingredient by adding a liquid such as wine, stock, or water and bringing it to a boil. The resulting liquid forms the base of a sauce. It is a common step in French sauce-making.
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Karsilastirma

Emulsification

Emulsification is turning two normally immiscible oil- and water-based liquids into a stable and homogeneous mixture by whipping or with the help of a binding agent. Natural emulsifiers such as the lecithin in egg yolk facilitate this process. Mayonnaise and vinaigrette are the basic examples of this technique.
M
Teknik

Melting

Melting is turning a solid ingredient, such as butter, chocolate, or sugar, into a liquid by applying heat. It can be done directly on the stovetop, in a double boiler, or in a microwave; the goal is to make the ingredient smooth and liquid without burning it. Use low, controlled heat for delicate ingredients such as chocolate.
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