Personal illustrative example to clarify my request/question; Example #1: Assorted recipes via Giorgio Locatelli that involved applying heat to tomato paste; the effect was memorable and unexpected to an amateur chef such as myself. I later learned that it's called 'pincage'. Example#2: the 'raft' technique of clarifying a consomme. I would prefer examples foremost in the French vein, and secondly in the Italian. As classical French is my current arena of exploration.