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What Does Tempering Mean? Techniques and Application Areas
In culinary arts, the term “tempering” refers to bringing particularly delicate ingredients to the right consistency and achieving the desired properties. This technique is used especially when working with chocolate, eggs or liquid ingredients. Proper tempering can make a big difference in both taste and appearance. So, what exactly does tempering mean, what materials is it used on and how is it applied? Here are all the details…

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What is Julienne and Its Importance in the Food World
Julienne is a chopping technique that is frequently used in the art of food preparation and is indispensable in professional kitchens. This technique, which has spread from French cuisine to world cuisines, combines aesthetic presentations and balanced cooking methods. So, what exactly is julienne and why is it so popular? Let's take a closer look.
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What is Gratin? History, Cooking Techniques and Delicious Recipes
French cuisine is famous for its sophisticated flavors in world gastronomy. Among these flavors, “gratin”, a cooking method that is both practical and eye-catching, draws attention. Gratin creates a golden and crispy crust on the top layer of the dish, providing a rich experience both visually and tastewise. So, what is gratin, how is it made and in which recipes is it used? In this article, we will take a look at the details of the gratin cooking method, its tricks and the most popular gratin recipes.
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What is Umami?
Flavor is one of the most pleasurable experiences of human life. Along with sweet, salty, sour and bitter tastes, there is another taste that complements the others and provides the indispensable depth of flavor of dishes: “umami.” Little known by most people but felt in almost every dish, umami is considered the fifth taste in the world of gastronomy. So, what is umami, why is it so important and which foods contain it? In this article, we will explore everything about umami in detail.
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