Cooking Techniques

Flavor Concentration in Drying Freeze-Drying (Koya-dofu) Sun-Drying Traditions The Water Activity Science of Drying

Direct Flame Charring Grilling Over Charcoal Grilling Over Gas Grilling Over Wood Open-Fire Cooking Plancha / Flat-Top Grilling Binchotan Charcoal Grilling Horizontal Spit-Roasting Vertical Rotisserie Broiling & the Salamander Infrared Grilling Wood-Fired Oven Cooking American Regional Barbecue — The Four Traditions Chinese Tea Smoking (Zhangcha / Camphor-Tea Smoking) Cold Smoking Hot Smoking Scandinavian Smoking & Curing — Gravlax vs. Smoked Salmon South African Braai Caramelization Char vs. Crust — and the HCA/PAH Question The Maillard Reaction Japanese Robata (Robatayaki) The Three-Stone Fire Wood Selection Science

Andean Pachamanca Hawaiian Imu Māori Hāngi Mexican Barbacoa (Pit-Cooked) Korean Dolsot Bibimbap Pacific Lava-Rock Cooking Stone Boiling Nixtamalization Inuit Igunaq Leche de Tigre Pacific Fermented Breadfruit

Bain-Marie / Water Bath Oven Cooking Baking (Bread Science) Blind Baking En Cocotte / Covered Roasting Gratin / Au Gratin Roasting Convection Roasting vs. Convection Baking Fan-Assisted Temperature Conversion Professional Combi-Oven Cooking Hay-Box Cooking / Retained-Heat Cooking Masonry Oven Baking (Pech, Four à Pain) Tandoor Cooking Wood-Fired Clay Oven (Forno a Legna) Dehydrating in the Oven Low-Temperature Roasting & the Reverse Sear

Blanching & Shocking Boiling Boiling for Shellfish Par-Boiling Rapid Boiling for Pasta Scalding Coddling Poaching Poaching Fruit Simmering Submersion Poaching vs. Shallow Poaching Bamboo Steamer vs. Metal Steamer Dim Sum Steaming Science Direct Steaming Pressure Steaming Steam Injection Baking Steaming in Parchment / Banana Leaf Braising Liquid Composition Chinese Red Braising / Hongshao Filipino Adobo Braising French Braise Traditions Korean Jjim Moroccan Tagine Braising The Collagen-to-Gelatin Conversion

Emulsification in Fat-Based Cooking Fat as a Heat-Transfer Medium Smoke Point & Fat Breakdown The Maillard Reaction in Fat-Based Cooking Fond Development & Deglazing Pan Sauce Construction & Monter au Beurre Sautéing Stir-Frying & Wok Hei Velveting (Shàng Jiāng) Batter Systems: Tempura, Beer Batter & Korean Crusts Deep-Frying Double-Frying Global Deep-Frying Traditions Jeon (Korean Pan-Fried Savory Pancakes) Meunière & Beurre Noisette Shallow Frying & Pan Frying Wiener Schnitzel Confit (Core Technique & Science) Duck Confit (Confit de Canard) Oil-Poaching Vegetable Confit (Garlic, Tomato, Fennel)

Brine Fermentation Kimchi Lacto-Fermentation (Foundations) Sauerkraut & European Cabbage Ferments Tsukemono (Japanese Pickling) Koji (Aspergillus oryzae) Miso & Doenjang Shio Koji Soy Sauce (Shoyu) Beer in Cooking Cooking with Wine Sake in Cooking Vinegar Production Dry Curing vs. Wet Curing (Brining) Equilibrium Curing Gravlax (Scandinavian Curing) Italian Salumi Nitrates & Nitrites (Curing Salts) Spanish Embutidos The Science of Salt Curing

Long-Duration Sous Vide & Collagen Conversion Sous Vide (Precision Water-Bath Cooking) Sous Vide Equipment & Packaging Sous Vide for Vegetables & Fruit The Post–Sous-Vide Sear (Solving the Maillard Problem) Time–Temperature Pasteurization Culinary Foams, Airs & Espuma Hydrocolloid Gelification Liquid Nitrogen in the Kitchen Spherification (Basic, Reverse & Frozen Reverse) Transglutaminase ("Meat Glue") Aioli & Traditional Garlic Emulsions Monter au Beurre (Butter-Mounted Sauces) The Emulsion (Physics & HLB) Vinaigrette Beurre Manié Slurry Thickening (Cornstarch, Arrowroot, Potato & Tapioca) Starch Gelatinization Starch Retrogradation The Roux

Bread Crust Formation Bread Scoring Enriched Dough Science Gluten Development Laminated Dough Science Sourdough Fermentation Science Yeast Biology & Fermentation Choux Paste Science Meringue Science Shortcrust Science Tempering Chocolate Hot-Water Crust Pastry Lamination — Fat Layering in Pastry Phyllo / Filo Injera Fermentation Baking Japanese Milk Bread / Shokupan Tandoor Bread Viennoiserie Tradition

Brunoise & the Dice Family Chiffonade Cut Size & Extraction: Rough Chop vs. Fine Chop Julienne & Batonnet Mirepoix Tourné Chinese Cleaver Techniques Japanese Vegetable & Decorative Cuts Sashimi Cutting Usuba vs. Nakiri Indian Sil-Batta Japanese Suribachi Mortar & Pestle: Grinding vs. Crushing Thai Curry Paste Pounding Acidic Marinating Enzymatic Tenderizing Korean Pear & Kiwi Marinade (Double Action) Mechanical Tenderizing

Absorption Method Japanese Rice Cooking Science Persian Rice & Tahdig Pilaf Technique Risotto Technique Steamed Sticky Rice Fresh Egg Pasta Making Hand-Pulled Noodle Technique (La Mian) Japanese Ramen Noodle Science (Kansui) Knife-Cut Noodle Technique (Dao Xiao Mian) Korean Rice Cake (Tteok) Technique Congee / Jook Technique Grits Technique Polenta Technique West African Fufu Technique

Liaison Technique (Egg Yolk & Cream) Monter au Beurre (Mounting with Butter) Passing Through a Tamis / Fine Sieve Reduction Technique for Sauce Roux-Based Sauce Method Hollandaise Technique Mayonnaise Technique Vinaigrette Emulsification Chinese Starch-Slurry Finishing (Gōuqiàn / 勾芡) Japanese Tare (タレ) Korean Yangnyeom (양념) Mole — Paste-Fried Sauce Building (Toast → Soak → Blend → Fry → Simmer)

Alkaline Crunch — Baking Soda, Baked Soda & Lye Chinese Crispy-Skin Technique (Blanch & Air-Dry) Starch Coatings — Cornstarch, Potato Starch & the Glassy Crust The Double-Fry The Moisture-Removal Imperative Acid Fat Salt Umami (as a finishing tool) Bread cooling Meat resting & carryover cooking Pasta finishing in sauce Kinpira — The Crisp-Tender Cut Silken Tofu & the Coagulant The French Quenelle (Mousseline) Velveting Moritsuke — the Japanese art of plating New Nordic plating — the forage-to-plate aesthetic The French brigade & the expediter — the finishing station Agar (Kanten) Gelatin — Concentration & Bloom Pectin Gels Tremella (Snow Fungus) Gel

Mirin (みりん): Hon Mirin vs. Mirin-Style Seasonings Sake (日本酒) as a Cooking Medium Shaoxing Wine (绍兴酒) and the Chinese Wok Aceto Balsamico Tradizionale di Modena Apple Cider Vinegar and the Mother Black Vinegar: Chinkiang and the Aged-Vinegar Family Rice Vinegar: Japanese, Chinese, and Korean Traditions Wine Vinegar and the Orléans Method (Méthode Orléanaise) Chicha: Andean Corn Ferment Kombucha and SCOBY Biology Kvass: Russian Bread Ferment Tepache: Mexican Pineapple Ferment

Chinese Hot Pot (Huǒguō / 火锅) Japanese Shabu-Shabu (しゃぶしゃぶ) Japanese Sukiyaki (すき焼き) Korean Jeongol (전골) Mongolian Hot Pot (Instant-Boiled Mutton) Argentine Asado Korean Samgyeopsal & Tabletop Grill Culture Ethiopian Injera as Communal Table Japanese Ichiju Sansai (一汁三菜) Moroccan Communal Tagine Service