Part 8/13:
14. Understanding the Maillard Reaction
The Maillard reaction is a crucial cooking process that develops flavor and color in foods through caramelization. To achieve this, ensure that foods are not overcrowded in the pan and that proper temperature is maintained.
15. Proper Straining Techniques
When straining sauces or soups, use a ladle to effectively push ingredients through the strainer. This technique maximizes flavor extraction and minimizes waste.
16. The Significance of Stock
Whenever possible, opt for stock over water in recipes. Using quality chicken, vegetable, or fish stock infuses your dishes with depth and richness that water simply cannot provide.