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flavour_pairings [2007-09-12 09:39] – 192.168.1.50flavour_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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 ==== caramelized trumpets of death with cocoa ricotta on almond cantucci ==== ==== caramelized trumpets of death with cocoa ricotta on almond cantucci ====
  
-prep: I heated can sugar until it became syrupy, dipped the Trumpets of death in the boiling caramel and left them to cool down. Then I made a thick cocoa emulsion and mixed it in with ricotta cheese. I spread the cheese on almond cantucci (italian dry biscuits) and topped each biscuit with a caramelized mushroom.+prep: I heated cane sugar until it became syrupy, dipped the Trumpets of death in the boiling caramel and left them to cool down. Then I made a thick cocoa emulsion and mixed it in with ricotta cheese. I spread the cheese on almond cantucci (italian dry biscuits) and topped each biscuit with a caramelized mushroom.
  
 shop: Mushrooms from Champigros (http://www.champigros.be/), cocoa, cantucci and ricotta from Delhaize (http://www.delhaize.be/). shop: Mushrooms from Champigros (http://www.champigros.be/), cocoa, cantucci and ricotta from Delhaize (http://www.delhaize.be/).
  
 comments: this dish was the messiest and needs a lot of improvement. i have to find out how to caramelize these mushrooms without them turning too droopy and too soggy. I wanted them to keep their weird 3D shapes, but they flattened and never hardened completely. They were very tasty, but presentation-wise this was not a success. People liked the taste, but thought that the chocolate taste was too overpowering (which i can possibly overcome by changing either the amount of cocoa in the ricotta, or maybe it's better to have less ricotta on the biscuit). To be improved... comments: this dish was the messiest and needs a lot of improvement. i have to find out how to caramelize these mushrooms without them turning too droopy and too soggy. I wanted them to keep their weird 3D shapes, but they flattened and never hardened completely. They were very tasty, but presentation-wise this was not a success. People liked the taste, but thought that the chocolate taste was too overpowering (which i can possibly overcome by changing either the amount of cocoa in the ricotta, or maybe it's better to have less ricotta on the biscuit). To be improved...
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 prep: I brewed quite strong espresso coffee and chopped smoked garlic as fine as possible. Then I poured the coffee in a soup bowl, added a bit of sugar and smoked garlic and let it cool down a bit. In the mean time, I mixed the mascarpone with single malt whiskey (I used a very smokey cask strength Laphroaig), adding a few spoonfuls of whiskey at the time until it became a smooth cream. Once the coffee was cool enough so I wouldn't burn my fingers, I dipped the 'savoiardi' buscuits individually each in the coffee and layered them side by side in a square dish. After completing a layer, I poured a part of the cheese mixture on top and repeated until I run out of the ingredients. At the end I poured the remaining coffee and garlic mixture on top and left it to cool for at least 2 hours. prep: I brewed quite strong espresso coffee and chopped smoked garlic as fine as possible. Then I poured the coffee in a soup bowl, added a bit of sugar and smoked garlic and let it cool down a bit. In the mean time, I mixed the mascarpone with single malt whiskey (I used a very smokey cask strength Laphroaig), adding a few spoonfuls of whiskey at the time until it became a smooth cream. Once the coffee was cool enough so I wouldn't burn my fingers, I dipped the 'savoiardi' buscuits individually each in the coffee and layered them side by side in a square dish. After completing a layer, I poured a part of the cheese mixture on top and repeated until I run out of the ingredients. At the end I poured the remaining coffee and garlic mixture on top and left it to cool for at least 2 hours.
  
-Shop: I got coffee from Kate Rich through her Feral trade (http://www.feraltrade.org/coffee.html), the biscuits and the cheese were from the Bio-shop, the smoked garlic from the Christmass market and the Whiskey directly from the Islay distillery (http://www.laphroaig.com/).+Shop: I got coffee from Kate Rich through her Feral trade (http://www.feraltrade.org/coffee.html), the biscuits and the cheese were from the Bio-shop, the smoked garlic from the Christmas market and the Whisky directly from the Islay distillery (http://www.laphroaig.com/).
  
-Comments: another favorite of my 'audience'... It was funny watching them not dare put it in their mouth when they heard what it was, and seeing an expression of delight once their tasted and smelled it! The coffee soaked garlic became sweet and its garlicky taste was very complementary with the bitterness of the coffee and the smokeyness of the whisky. The mascarpone rounded everything back into a creamy mush that melted in your mouth!+Comments: another favourite of my 'audience'... It was funny watching them not dare put it in their mouth when they heard what it was, and seeing an expression of delight once their tasted and smelled it! The coffee soaked garlic became sweet and its garlicky taste was very complementary with the bitterness of the coffee and the smokeyness of the whisky. The mascarpone rounded everything back into a creamy mush that melted in your mouth!
  
  
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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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