The Allium Transformation: Raw to Deeply Caramelised
I
Origin
No single ingredient undergoes a more dramatic flavour transformation through cooking than the allium family. Raw garlic is pungent and aggressive; slowly roasted whole garlic is sweet and mellow. Raw onion is sharp and biting; deeply caramelised onion is sweet and complex. Understanding the full transformation spectrum of alliums — from raw to deeply cooked — is essential to controlling their contribution to a dish.
II
Description
A framework for the five cooking stages of alliums (onion, garlic, shallot, leek) — each producing a fundamentally different flavour profile and textural contribution.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year