A protein, usually from plant sources, that does not provide all the essential amino acids.

The seepage of water out of an aging gel due to the contraction of the gel (bonds tighten between the amylase molecules). Also known as syneresis or weeping.

A thickener made by cooking equal parts or flour and fat (usually butter). Short cooking times lead to a blonde or light-colored roux with powerful thickening properties that is historically used in s [..]

The temperature at which a fat or oil begins to smoke.

Basic; a pH of greater than 7.

A compound that inhibits oxidation, which can cause deterioration and rancidity.

A sensory phenomenon characterized by a dry, puckery feeling in the mouth. Often present in tea and red wine.

A chemical leavener consisting of a mixture of baking soda, acid(s) and an inert filler such as cornstarch.

A white chemical leavening powder consisting of sodium bicarbonate.

To dip a food briefly into boiling water.