CULINARY GLOSSARY

Agar-agar technique is gelling dishes with a plant-based algae setting agent that sets at room temperature.

Cryo-cooking is the instant freezing of products at ultra-low temperatures, most often with liquid nitrogen.

Dish deconstruction is the creative reinterpretation of a classic dish, separating it into distinct elements in a new presentation.

Gelification is giving liquids the form of a gel or jelly using gelling agents: gelatine, agar, pectin.

Liquid nitrogen cooking uses an ultra-cold cryogen (−196 °C) for instant freezing and dramatic presentations.

The Maillard reaction is the chemical reaction between amino acids and sugars under heat that creates browning and aroma.

Powdering is turning products into an aromatic powder by drying and grinding or with maltodextrin.

Reverse spherification forms spheres by dipping a calcium-rich liquid into an alginate bath; it suits acidic and dairy liquids.

Spherification turns an aromatic liquid into spheres with a thin gel skin and a liquid centre.

Transglutaminase is an enzyme — “meat glue” — that cross-links proteins and bonds pieces of meat or fish into one.

Umami is the fifth basic taste, “savoury” and rich, given by glutamates in cheese, tomatoes, and mushrooms.