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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Aji de gallina sauce reduction concentrates a creamy, spicy sauce by simmering it to 80–90 °C for 20–30 min, thickening it through starch gelatinization and protein denaturation while preserving capsaicin heat.
Origin: Inca and Spanish (Colonial era) — Arequipa, Peru
See full technique reference →During simmering, potato starch granules absorb water and swell, forming a viscous network that thickens the sauce. Simultaneously, the dairy proteins in the cheese denature, releasing emulsifying peptides that stabilize the oil–water mixture. Capsaicin, the active heat compound, remains stable at these temperatures, ensuring consistent spiciness.
Primary Reaction
Starch gelatinization and protein denaturation during simmering
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