Cooking

The foundation of French haute cuisine rests on a single principle: controlled viscosity through starch gelatinization and reduction. Before molecular gastronomy, before emulsions and hydrocolloids, there was flour, fat, and time. Understanding these foundations transforms cooking from following recipes to manipulating physics. The Physics of Roux: Why Cooking Flour in Fat Matters At its core, a roux is a suspension of starch granules in fat, heated to unlock thickening potential while developing flavor complexity. The transformation happens in three stages, each with distinct properties and uses. ...

While Western cuisine builds complexity through time and reduction, much of the world’s flavor architecture begins with pastes-concentrated flavor bombs created through pounding, grinding, and extracting essential oils from fresh and dried ingredients. These pastes aren’t just seasoning; they’re the structural foundation upon which entire cuisines are built. The Two Methods of Flavor Extraction Before diving into specific pastes, understand the two fundamental approaches to extracting flavor from spices and aromatics: ...