Remix Glossary

Acid Balance

Acid balance is using acidic ingredients to brighten flavors and cut through richness. Acid enhances other tastes, balances heavy dishes, and creates harmony in sauces. Add lemon juice to cream sauces, vinegar to rich braises, or tomatoes to fatty meats. Taste and adjust gradually—too much acid overwhelms, too little leaves dishes flat.

Bloom

Blooming is activating dormant flavors and proteins before using them. Spices: Toasting releases trapped oils for maximum potency. Toast whole spices in a dry pan until fragrant, then grind. Gelatin: Cold water lets it hydrate properly. Sprinkle gelatin over cold liquid and let sit 5 minutes before heating. Works with: French press coffee, cocoa powder, saffron, vanilla beans.

Buttermilk Magic

Buttermilk magic is using tangy acidity to tenderize proteins and activate leavening agents. The acid breaks down tough fibers in meat and reacts with baking soda for extra lift in baked goods. Marinate chicken in buttermilk for 2-24 hours for incredibly tender results. In baking, substitute buttermilk for regular milk and add extra baking soda for lighter, more complex flavors.

Caramelization

Caramelization is heating sugar to 320°F+ until it breaks down and reforms into hundreds of new flavor compounds. This creates complex, nutty-sweet flavors and golden-brown colors. Direct method: Heat sugar in a dry pan, stirring gently until amber. Wet method: Dissolve sugar in water first, then cook without stirring. Works with: Onions, vegetables, fruits with natural sugars.

Carry-Over Cooking

Carry-over cooking is the continued cooking that happens after removing food from heat. Residual heat in the protein raises internal temperature by 5-10°F, preventing overcooking. Remove steaks 5°F below target temperature, roasts 10°F below, and fish when it’s slightly translucent. Let rest 5-15 minutes depending on size.

Cold Fat Theory

Cold fat theory is keeping fat solid during mixing to create flaky, layered textures. Cold butter stays in distinct pieces that melt during baking, creating steam pockets for tender layers. Keep butter cold and cut into flour quickly. Work in a cool kitchen and chill dough between steps. Handle as little as possible to prevent melting.

Conduction vs. Convection

Understanding heat transfer methods helps you choose the right cooking technique and equipment. Conduction: Direct contact heat transfer—why cast iron sears better and thick-bottomed pans cook more evenly. Convection: Hot air circulation—why convection ovens cook faster and why you need to adjust temperatures. Match your method to your goal: conduction for searing, convection for even roasting.

Denaturation

Denaturation is heat unraveling protein structures, changing texture and appearance. This turns translucent egg whites opaque, firms up fish, and makes tough meat tender through collagen breakdown. Low heat: Gentle denaturation preserves moisture in delicate proteins. High heat: Rapid denaturation creates firm textures and browning reactions.

Docking

Docking is poking holes in pastry to prevent unwanted puffing and ensure even baking. Steam buildup during baking creates air pockets that can make crusts uneven or soggy. Use a fork to poke holes every inch across pie crusts, tart shells, and puff pastry where you want it to stay flat. Skip docking when you want maximum puff.

Emulsification

Emulsification is combining oil and water-based ingredients into stable, creamy mixtures. Emulsifiers like egg yolk lecithin have molecules that bond to both oil and water, preventing separation. Mayonnaise: Slowly drizzle oil into egg yolk while whisking constantly. Vinaigrettes: Use mustard as emulsifier and whisk vigorously. Warm emulsions: Keep hollandaise at gentle heat to prevent breaking.

Enzymatic Browning

Enzymatic browning is natural enzymes reacting with oxygen to turn cut produce brown. This creates desired flavors in aged foods but unwanted discoloration in fresh ingredients. Prevent browning with acid (lemon juice), salt water, or by removing oxygen (vacuum sealing). Use browning purposefully for deeper flavors in caramelized onions and roasted vegetables.

Fat Rendering

Fat rendering is slowly cooking animal fat to transform connective tissue into liquid fat and crispy bits. This creates the foundation for crispy skin, rich flavor, and cooking medium. Cook bacon, duck skin, or chicken thighs slowly over medium-low heat until fat melts out. Save the rendered fat for roasting vegetables or frying—it adds incredible flavor.

Fat Temperature

Fat temperature determines texture outcomes in baking and cooking. Cold fat: Creates flaky layers in pastry as steam pockets form when it melts. Room temperature fat: Creams properly with sugar, incorporating air for light cakes. Melted fat: Creates dense, moist textures in quick breads and brownies. Match fat temperature to your desired result.

Fermentation Transformation

Fermentation transformation is live cultures breaking down ingredients to create new flavors, preserve food, and improve digestibility. Beneficial bacteria and yeasts produce acids, alcohols, and complex flavor compounds impossible to achieve otherwise. Quick ferments: Sauerkraut, kimchi (days to weeks). Long ferments: Sourdough starter, aged cheeses (months to years). Control salt levels and temperature for desired results.

Full-Fat Mozzarella Mastery

Using full-fat mozzarella gives you the perfect protein-to-moisture ratio for optimal melting, browning, and stretching. Low-fat versions have too much moisture and won’t brown properly or create those Instagram-worthy cheese pulls. Choose whole milk mozzarella, pat dry excess moisture, and use within a few days of opening for best results.

Gluten Development

Gluten development is creating elastic protein networks through mixing that trap gas and create structure. Proper development gives bread its chew and pasta its bite. Bread: Knead until smooth and elastic, about 10 minutes by hand. Pasta: Knead until dough springs back when poked. Pastry: Minimize development for tender results by mixing just until combined.

Heat Control

Heat control is managing temperature intensity to achieve specific textures and prevent overcooking. Different heat levels transform ingredients in different ways. Low heat: Gentle cooking preserves delicate proteins and slowly breaks down tough connective tissue. Medium heat: Develops flavors through browning without burning. High heat: Creates searing and texture through rapid moisture evaporation and browning reactions.

Hydration Ratios

Hydration ratios are the exact water-to-flour percentages that determine final texture in baked goods. Professional bakers measure by weight for consistency. Low hydration (50-60%): Firm doughs for pasta and crackers. Medium hydration (60-75%): Standard bread doughs. High hydration (75%+): Wet doughs for artisan breads with open crumb structure. Simple calculation: 300g flour at 60% hydration = 180g water (300 × 0.60). Pizza dough: Neapolitan 55-60%, Traditional 60-65%, Artisan/focaccia-style 70-80%.

Lactic Acid Benefits

Lactic acid benefits come from natural fermentation that enhances flavors while breaking down difficult proteins and starches for easier digestion. This natural preservative creates tangy, complex tastes. Sourdough: Wild fermentation pre-digests gluten proteins. Aged cheeses: Months of fermentation develop sharp, nutty flavors. Cultured dairy: Active cultures provide probiotics and enhanced nutrition.

Maillard Reaction

The Maillard reaction is amino acids and sugars combining at 280°F+ to create over 600 new flavor compounds. This creates the deep, savory-sweet flavors and golden-brown colors in properly cooked food. Ensure surfaces are dry, use medium-high to high heat, and don’t overcrowd pans. This reaction creates the difference between boiled and seared meat, toast and bread.

Mise en Place

Mise en place is organizing and pre-measuring all ingredients and tools before cooking begins. This French technique prevents kitchen chaos and ensures professional timing. Read the entire recipe first, prep all ingredients, arrange tools within reach, and clean as you go. This mental discipline transforms cooking from stressful to enjoyable and prevents costly mistakes.

Osmosis Effects

Osmosis effects occur when salt draws moisture from ingredients, concentrating flavors and changing textures. Salt breaks down cell walls, forcing out water while penetrating with flavor. Vegetables: Salt cucumber slices 30 minutes for crispy pickles. Meat: Salt steaks 40+ minutes ahead for deeper seasoning. Quick method: Light salting just before cooking enhances surface flavors.

Pectin Power

Pectin power is using natural fruit pectin to create gel structures and proper textures in jams and cooked vegetables. High-pectin fruits (apples, cranberries) gel naturally, while low-pectin fruits need added pectin or acid. Natural jams: Combine high and low-pectin fruits. Vegetable cooking: Don’t overcook to preserve pectin for tender-crisp results. Add acid to help pectin activation.

Protein Coagulation

Protein coagulation is heat causing proteins to bond and trap moisture, creating structure and changing texture. This makes eggs set, cheese melt, and meat firm up. Gentle heat: Slow coagulation creates tender textures in custards and poached fish. Higher heat: Rapid coagulation firms proteins quickly for seared meats and scrambled eggs. Control temperature for desired final texture.

Reduction Concentration

Reduction concentration is simmering liquids to remove water while intensifying flavors exponentially. As water evaporates, flavors become more concentrated and complex. Simmer uncovered at gentle bubble, stirring occasionally. Reduce wine-based sauces by half, cream sauces by one-third, and stocks by two-thirds for intense flavor that coats the back of a spoon.

Resting Redistribution

Resting redistribution is letting cooked proteins rest so juices redistribute evenly throughout the meat. Cooking pushes moisture toward the center, and resting allows it to flow back out. Steaks: Rest 5-10 minutes under foil. Roasts: Rest 15-30 minutes depending on size. Poultry: Rest whole birds 10-15 minutes before carving for juicier results.

Salt Timing

Salt timing is when you add salt to control moisture, penetration, and flavor impact. Before cooking: Draws out moisture and penetrates proteins for deeper seasoning. Salt meat 40+ minutes ahead, vegetables 15-30 minutes before to concentrate flavors. During cooking: Builds flavor layers and helps vegetables release moisture. Season pasta water, add to sautéed vegetables as they cook. After cooking: Preserves texture and adds surface brightness. Finish delicate items like tomatoes or fresh herbs just before serving.

Starch Behavior

Starch behavior is understanding how starches thicken, bind, and create textures in cooking. Starches absorb liquid and swell when heated, creating everything from silky sauces to pasta water that helps sauce cling. Thickening: Whisk starch into cold liquid first to prevent lumps. Pasta water: Save starchy cooking liquid to bind sauces. Gentle stirring: Over-mixing breaks starch granules and creates gluey textures.

Starch Gelatinization

Starch gelatinization is heat transforming hard starch granules into smooth, thickening agents at specific temperatures. Each starch gelatinizes at different temperatures—understanding this prevents lumpy sauces and gluey textures. Flour: Gelatinizes at 150-212°F for roux and gravies. Cornstarch: Higher temperature activation for clear, glossy sauces. Potato starch: Lowest temperature, perfect for delicate thickening.

Steam Power

Steam power is using moisture to control cooking results—creating crusty bread exteriors while keeping vegetables tender-crisp. Bread baking: Add steam to oven first 15 minutes for crispy crusts, then remove for browning. Vegetable cooking: Steam or cover tightly to cook through without mushiness. Meat roasting: Use steam for gentle cooking, remove for final browning and crisping.

Umami Amplification

Umami amplification is using glutamate-rich ingredients to enhance all other flavors naturally. Umami makes everything taste more like itself rather than adding a distinct flavor. Natural sources: Aged cheeses, mushrooms, tomatoes, soy sauce, fish sauce. Layering technique: Combine multiple umami sources for complex depth. Timing: Add early in cooking for background richness, or finish dishes for immediate impact.

Yeast Science

Yeast science is understanding how different yeast types work to create proper fermentation and flavor development. Active dry yeast: Must be proofed in warm liquid first, takes longer to activate. Instant yeast: Mix directly with flour, works faster and more reliably. Wild yeast: Sourdough starter creates complex flavors over days through natural fermentation. Match yeast type to your timeline and desired flavor complexity.