Techniques
An acidic oil emulsion that tenderizes meats through enzymatic action while providing bright herbaceous contrast to charred flavors.
Wood-fired meat transformation through indirect heat and smoke penetration.
Controlled Maillard reaction and sugar breakdown in milk solids through gentle heating.
Maize endosperm restructuring through husk-steamed alkaline gelation.
Chimichurri sauce is a tangy and herby condiment from Argentina and Uruguay, made from parsley, oregano, garlic, and olive oil.
Acid-and-oil mediated extraction of phenolic compounds from fresh herbs.
Traditional Argentinean condiment made from parsley, oregano, garlic, and olive oil.
A wood-fired meat transformation combining convective heat and smoke chemistry to develop complex flavors.