Foodpairing is an interesting food website that shows a breakdown of different food pairings for beverages and flavors. It has the potential to be a cooks essential when throwing down in the kitchen…
To get creative this will help you mix new ingredients into your cooking repertoire… Below is the site & theory of food pairing explained and some novel foods I am interested in cooking with!
– FOODPAIRING –
“Food combines with each other when they have major flavour components in common.”
A list will be made of 250 food products each with their major flavour components. By comparing the flavour of each food product eg strawberry with the rest of the food and their flavours, new combinations like strawberry with peas can be made. The way to use is, is just to select a food product like strawberries. You will get a plot where you have strawberry in the middle surrounded by other food products. Take one of those other food products and try to make a new recipe by combining those two. The more flavours food products have in common the shorter the distance between the food products.
– FOOD IS INTERCHANGEABLE –
A food product has a specific flavour because of a combination of different flavours. Like basil taste like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),… So I can reconstruct basil by combining coriander, tarragon, cloves, laurel. The way to use it is to take from each branch of the plot one product and make a combination of those food products.
– REMARK –
This is just a tool to inspire you. You still need as a chef the craftsmanship, the experience,…to translate this inspiration into a good recipe. It is not only mixing two components together. The balance between the two is important.
In the middle you see chocolate.
Around chocolate you have 11 branches.
Each branch is 1 category like herbs and spices, vegetables,… The length of the line of the category is not important. This length is only determined for aesthetics.
The length in the cluster of the category is on the contrary indeed important. The shorter this line the more major flavour components there are in common.
If you e.g. take the branch of the flowers and plants, you see Apple blossom, honey and hop. Honey is more close to the middle of the cluster, so it has more flavours in common. But you can also combine hop with chocolate.
other interesting flavors…