Index of Methods and Preparations

Raw Physical Alteration Chemical Alteration Heat/Cooked Alteration↓ ↓ ↓ ↓

"Carpaccio" Manual Cooking/Preserving Conduction/Direct HeatPurée ↓ ↓ ↓Salad Agitation Acid/Alkaline Treatment Dry/Inclusion of FatCoulis Compress Brine ↓

Gelification Extrude Cure Confit"Powderize" Grate Pickle Fry

Grind Smoke SautéInject

Cold/Frozen Alteration Purée Aeration Wet↓ Shave ↓ ↓

Freezing Shred Chemical Leaveners BoilSlice Chemical Whipping Aids Braise

Temperature Smash Yeasts/Microbial Leaveners Poach↓ Stretch Reduction

Granité Stuff Gelification SteamIce Cream Wrap ↓ ↓

Sorbet Agar Agar, Alginates InfusionExtraction Gelatin, Animal Protein Pressure-Cooking

Texture ↓ Gums Sous Vide↓ Dehydration Starch

Cellulose Destruction Dessicate ↓ Inclusion of SugarDistillation Clarification ↓

"Chemical" Freezing Juicing Caramelize↓ Microbial Confit

Liquid Nitrogen Mechanical Aeration ↓↓ Culture Convection

N²O and CO² Fermentation ↓Injection ↓ GrillMeringue Gas/Alcohol By-Products RoastIce Cream Bake

Sorbet Enzymatic Toast/BroilWhipping ↓ Char

BondingCoalescence Cellular Breakdown

↓ Coagulation RadiationEmulsion Germination/SproutingInfusion Oxydation

↓Water Content Malt

↓Hydration

Dehydration↓

Simple DehydrationDessication

Spray and Freeze Drying

Michael LaiskonisWorkbook

www.mlaiskonis.com