Kitchen Notes
Kitchen Notes
Essays and notes from the kitchen — how ingredients, techniques and foundations fit together.
3 notes published
Foundations
The French Mother Sauces
Béchamel, velouté, espagnole, hollandaise and tomato — five structures from which classical sauces branch.
Reference
Understanding Umami
The fifth taste — how glutamates and nucleotides deepen savoury perception in stocks, fungi and aged foods.
Foundations
Why Roux Thickens Sauce
Starch granules swell in hot liquid and set as they cool — the quiet science behind béchamel.