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Edible Perfume
Workshop with Maki Ueda on the 16th of November 2008, as a part of Open Kitchen
Instructions for the participants
[1] Think about the flavor pairing, and find your best couple.
You can easily find the reference for flavor pairing on this site: http://www.foodpairing.be/
About the molecular gastronomy and flavor pairing: http://khymos.org/pairings.php
If you want to create flavored liquor, it's advised to include fruits or berry that contain natural fruit sugar for making the better taste.
[2] Contact FoAM for your enrollment.
The maximum amount of participants is 10. If you cannot have a place, you could still observe the whole process of the workshop. Contact: bxl[at]fo[dot]am
[3] Prepare the ingredients.
- You provide two ingredients, and we provide all the rest necessary for the workshop
- The ingredients that you provide should have match each other, in terms of flavor coupling idea
- The fresher the better it is. Raw is better than cooked.
- The ingredients should contain the aromas enough that you can detect with your nose.
How much should you bring?
- fresh vegetables, fresh fruits, fresh flowers : 1 cup
- dried leaves, dried fruits, wood, spices: 0.5 cup
[4] Come to the workshop
- Date: 16th November 2008
- Time: 14:00 – 17:00 (3 hours)
- Place: FoAM, Koolmijnenkaai 30-34 Quai Des Charbonnages, 1080 Brussels, Belgium
- Any questions? Contact us on bxl[at]fo[dot]am or by phone on +32-2-513-5928