The Science of Food
Put simply, the basics of good cooking are rooted in molecular gastronomy. The more volatile flavor components foods have in common, the more likely it is that they will work well together. Building on this principle is the recently revamped Belgium site called Foodpairing, which is gaining accolades for its molecular mapping of 250 plus ingredients.
This massive database was built with the help of universities and companies, all gathering information on flavor profiles. With this expansive network of research, the site seeks to inspire new food combinations by showing users which foodstuffs have the most flavor components in common with others.
The idea is that cooks at every level will experiment with the different variations and uncover new worlds of taste. Who knew that banana could go with Parmesan, or that chicken and white chocolate could possibly work? If you’re as skeptical as I am, there is only one-way to find out: check out the site and give it a go yourself.
Tagged: food pairing, The Science of Food
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