Valentine’s Day: what food or drinks can you combine with roses?
This Valentine’s Day surprise your love one with roses in the food or drink! To help you out, foodpairing.com has published the foodpairing tree of roses with the best ingredients that pair well with the flavor of roses
Holiday Inspiration: Pumpkin & Cranberry Flavor Pairing Analysis
This holiday season surprise your diners with an innovative dish combining flavors inspired by this pumpkin and cranberry pairing analysis. The scientific method of food pairing was most famously applied by molecular gastronomy Chef Heston Blumenthal and is based on the principal that foods combine well with one another when they have similar molecular compounds in common.
Chocolate Mousse Infused with Pipe Tobacco
This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The vanilla and dried fruit aromas of Cavendish pipe tobacco pair perfectly with chocolate. The whipping cream is infused with tobacco using the ISI Whip Rapid Infusion technique.
Apples, Olive Oil Biscuit and Ginger Custard
This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well with olive oil. The ginger custard adds a nice flavor too.
Olive Oil Pudding and Oranges
It is no secret that olive oil pairs well with orange. In this recipe we are combining an extraordinary olive oil pudding from molecular gastronomy Chef Grant Achatz of Alinea with fresh oranges. Enjoy!
Banana with Parsley Dust
It was molecular gastronomy chef Heston Blumenthal who, using molecular profiling, first discovered that banana paired well with parsley. The parsley dust and dried parsley leaves are based on recipes from Grant Achatz and Heston Blumenthal respectively.
Food Pairing in Molecular Gastronomy
Food pairing in molecular gastronomy is based on the principal that foods combine well with one another when they have key flavor components in common. Molecular profiling has spawn odd combinations like coffee and garlic, mandarin and thyme and cucumber and violet.
Chocolate Cremeux with Olive Oil and Salt
The combination of the silky smooth milk chocolate cremeux with fruity olive oil and sea salt flakes is perfect. You would think that this interesting flavor pairing of chocolate with olive oil is the creation of some molecular gastronomy chef but it was actually the Catalans in Spain long time ago.
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