At the beginning of the millennium Molecular cuisine Bringing the future to the dishes of the greatest chefs, and creating a fashion phenomenon. now Food pairing takes his place. It is about an unexpected combination of ingredients, dictated by the science of taste. Foodpairing is a way to identify foods that pair well, through revolutionary research work that combines Nervous Gastronomy With the analysis of aromatic profiles found in food, such as Chemical compounds. Peter Coquette, Bernhard Lahaus, and Johan Langenbeck In their book, The Art and Science of Food Pairings. 10,000 combinations to reinvent the way flavors are combined in the kitchen Explain why combinations we already know, like strawberry and chocolate, for example, work so well and pave the way for a new world of possibilities that will change the way we cook and eat. Food is an art Combine flavors and molecular similarities, that is, they share molecules called pyrazines. Like pepper and chocolate. or the kiwitter (kiwi-hootry) Imagined by the Korean chef Sang Hoon Degeimbre, an unusual combination of raw oysters (huitre) and diced kiwi. The chef smelled the sea when he smelled the kiwi, so he decided to analyze the chemical properties of the two ingredients to discover that they share a high concentration of aldehydes responsible for the marine ingredients. also Heston Blumenthalchef at the three-Michelin-starred restaurant The Fat Duck in Bray, Berkshire, England, and foodie luminary, set out to create dishes with seemingly contradictory products: Bananas, parsley, chocolate, rose hips, asparagus, licorice or even strawberries and black olives. In an era when the Covid-19 virus has brought taste and aroma back to center, gastronomic pairing can be a fresh and even fun view on food and cooking, but that does not exclude fun, especially experiencing taste puzzles. “There is a whole new world of taste combinations,” Heston Blumenthal explains, “Foodpairing is a wonderful tool for creativity, but only if it is used in conjunction with intuition, imagination and above all passion. It’s a great starting point, but you have to explore, try and of course, taste constantly. “.
there The science of taste It allows you to analyze and find out the compatibility of different food components at the molecular level Combinations you’ve never imagined before. Some ingredients seem to have a natural affinity while others are not identical. This is because they pair well when sharing main notes (to name a few: spicy, fruity, floral, woody, green, fun). Two or more ingredients are complementary when they share the main flavor components. It should be remembered that the greater the flavor match, the more likely it is that different ingredients will blend well in a recipe. there Cherry and asparagus, for example, a perfect match because they both share similar floral and green notes. 80% of the taste experience is actually determined by the sense of smell while taste and touch contribute only 20%. When something tastes good, it means it smells good. Our sense of smell allows us to distinguish up to 10,000 different odor molecules associated with perfumes and scents. A single ingredient such as ginger can contain many flavor molecules, though in the end only the predominant compounds are actually responsible for its distinctive aroma.
The sensory experience of flavor perception occurs through the nose (retronasal) when inhaling volatile aromatic compounds, and in the mouth and in the back of the throat during exhalation (postnasal). Taste is easily associated with tasting experience but should not be confused with flavour. Coffee is one of the most complex profilesContains more than 1,000 different flavor compounds. However, if you drink with a stuffy nose, all the delicious and fruity aromas become imperceptible, making for a bitter-tasting drink.
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