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flavour_pairings [2008-04-04 07:43] – 81.188.78.24flavour_pairings [2014-04-24 15:50] (current) – nik
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 ===== Flavour Pairings ===== ===== Flavour Pairings =====
 **Experiments with combining foods based on common volatile compounds** by  [[Maja Kuzmanovic]] **Experiments with combining foods based on common volatile compounds** by  [[Maja Kuzmanovic]]
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 Simply said: when you eat food, you taste and smell it simultaneously. Several [[ Molecular Gastronomy]] experts are looking into pairing different ingredients based on the 'smell-molecules' they have in common. This produces exciting and unexpected combinations, that taste and smell unusual, but quite delicious. Simply said: when you eat food, you taste and smell it simultaneously. Several [[ Molecular Gastronomy]] experts are looking into pairing different ingredients based on the 'smell-molecules' they have in common. This produces exciting and unexpected combinations, that taste and smell unusual, but quite delicious.
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 ===== Unholy alliances ===== ===== Unholy alliances =====
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 prep: I pureed strawberries with vanilla dust, chopped some fresh coriander (or cillantro for teh north Americans) and mixed it in the puree. Then chilled it for a couple of hours in the fridge before serving. The puree was served in folded up banana-leaf cups (chinese supermarket) and eaten with a spoon. prep: I pureed strawberries with vanilla dust, chopped some fresh coriander (or cillantro for teh north Americans) and mixed it in the puree. Then chilled it for a couple of hours in the fridge before serving. The puree was served in folded up banana-leaf cups (chinese supermarket) and eaten with a spoon.
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 shop: Strawberries were from the supermarket (supposedly organic), vanilla dust from the health-food shop and coriander from the local morroccan grocery store. shop: Strawberries were from the supermarket (supposedly organic), vanilla dust from the health-food shop and coriander from the local morroccan grocery store.
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 comments: People found it very refreshing and 'cleansing', good to serve in between heavier dishes. comments: People found it very refreshing and 'cleansing', good to serve in between heavier dishes.
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 prep: I grated the radish, squeezed a tube of wasabi paste in a bowl and opened the box of truffles ;). Then I 'tooth-picked' a bit of grated radish, scooped a bit of wasabi on it, stuck the toothpick into the truffle. I encouraged people to put the whole thing into their mouth, so that the ingredients are tasted/smelled at the same time. prep: I grated the radish, squeezed a tube of wasabi paste in a bowl and opened the box of truffles ;). Then I 'tooth-picked' a bit of grated radish, scooped a bit of wasabi on it, stuck the toothpick into the truffle. I encouraged people to put the whole thing into their mouth, so that the ingredients are tasted/smelled at the same time.
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 shop: Being in Brussels, it's easy to find excellent dark chocolate truffles, so I didn't bother making my own. I got mine from A.M. Sweet (rue des Chartreux/kartuizerstraat 4, 1000 Brussels). As I couldn't get fresh wasabi or horse radish, I bought a wasabi paste from the chinese supermarket. Winter radish I got on the market. shop: Being in Brussels, it's easy to find excellent dark chocolate truffles, so I didn't bother making my own. I got mine from A.M. Sweet (rue des Chartreux/kartuizerstraat 4, 1000 Brussels). As I couldn't get fresh wasabi or horse radish, I bought a wasabi paste from the chinese supermarket. Winter radish I got on the market.
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 comments: As expected, northern europeans can deal with wasabi only in minuscule quantities. But once over the initial shock, they were surprised that the sweetness of the chocolate was enhanced by the spiciness of the wasabi. comments: As expected, northern europeans can deal with wasabi only in minuscule quantities. But once over the initial shock, they were surprised that the sweetness of the chocolate was enhanced by the spiciness of the wasabi.
  
 +==== semi-dried apricots stuffed with spicy chanterelle mushroom mash ====
  
- +prep: I sliced a mixture of yellow and gray chanterelle mushrooms in small pieces, sauteed them on coconut oil with a bit of thyme, salt and (quite a bit of) harissa. When they were soft, I added some mascarpone and used two forks to make a thick mash. I cut a large longitudinal openings in semi-dried apricots (it's possible to re-hydrate dried apricots in warm water if semi-dried ones aren't available) and stuffed them with the mushroom mash. I served it on a petri-dish.
-==== semi-dried apricots stuffed with spicy chantarelle mushroom mash ==== +
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-prep: I sliced a mixture of yellow and gray chantarelle mushrooms in small pieces, sauteed them on coconut oil with a bit of thyme, salt and (quite a bit of) harissa. When they were soft, I added some mascarpone and used two forks to make a thick mash. I cut a large longitudinal openings in semi-dried apricots (it's possible to re-hydrate dried apricots in warm water if semi-dried ones aren't available) and stuffed them with the mushroom mash. I served it on a petri-dish.+
 [[http://www.champigros.be/]][[http://www.delhaize.be/]] [[http://www.champigros.be/]][[http://www.delhaize.be/]]
  
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 comments: This was one of the favorites, particularly because the taste and texture changed with every bite and over time. comments: This was one of the favorites, particularly because the taste and texture changed with every bite and over time.
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 ===== A few sources, and further reading ===== ===== A few sources, and further reading =====
 +  * The 'food paring' site from the dedicated gastronomes and designers of 'food for design' >> http://www.foodpairing.be/
   * Molecular gastronomy mailinglist: http://www.moleculargastronomy.org/mailman/listinfo/discuss/   * Molecular gastronomy mailinglist: http://www.moleculargastronomy.org/mailman/listinfo/discuss/
   * Food hacking: http://www.foodhacking.com/   * Food hacking: http://www.foodhacking.com/
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   * some detailed and well explained experiemtns > http://blog.khymos.org/category/flavor-pairing/   * some detailed and well explained experiemtns > http://blog.khymos.org/category/flavor-pairing/
   * http://foodfordesign.blogspot.com/search/label/foodpairing   * http://foodfordesign.blogspot.com/search/label/foodpairing
 +  * http://scent-lab.blogspot.com/2008/10/perfume-to-ingest.html
 +  * "Flavor network and the principles of food pairing" 
 +    * Nature article with datasets > http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
 +    * preprint http://arxiv.org/abs/1111.6074
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-a part of the ongoing [[Foam Food]] and [[Molecular Gastronomy]] experiments. // [[Category Food]]+ 
 +References: 
 +  * [[wp>Foodpairing]] 
 +  * http://khymos.org/pairings.php 
 +  * http://khymos.org/books_aroma.php 
 +  * http://www.foodpairing.be/ 
 +  * http://www.theflemishprimitives.com/ 
 +  * http://www.flavornet.org/ 
 + 
 +a part of the ongoing [[Foam Food]] and [[Molecular Gastronomy]] experiments. / ./ [[Category Food]]
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