🔪 TechniquesReduction
Reduction is boiling down a liquid to evaporate water, concentrate flavour, and thicken a sauce.
🫕 SaucesRemoulade
Remoulade is a French cold sauce based on mayonnaise with mustard, capers, gherkins, and herbs.
🔪 TechniquesRendering
Rendering is the slow heating of solid animal fat to separate pure fat from the solids (cracklings).
🔪 TechniquesResting
Resting is letting cooked meat stand before slicing so the juices redistribute and do not run out.
🧪 MolecularReverse Spherification
Reverse spherification forms spheres by dipping a calcium-rich liquid into an alginate bath; it suits acidic and dairy liquids.
🧀 CheesesRicotta
Ricotta is a soft Italian whey cheese, tender and creamy, for desserts and fillings.
🧀 CheesesRicotta Cheese
Ricotta is a soft Italian cheese cooked from whey; tender, creamy, slightly sweet, for sweet and savoury dishes.
🍷 WinesRiesling
Riesling is a noble white grape variety yielding aromatic, high-acidity wines from dry to sweet.
🇺🇦 UkrainianRiplianka
Riplianka is a Transcarpathian highland dish of mashed potato with corn flour and brynza cheese.
🫕 SaucesRomesco
Romesco is a Catalan sauce of roasted peppers, tomatoes, nuts, and garlic; nutty-smoky, for vegetables and fish.
