Pairing flavours like a pro

摘要

WHY do some flavours go so well together? According to one school of thought, ingredients that pair well have key aroma molecules in common. Strawberries, for example, share aromatic compounds with chocolate, basil and balsamic vinegar -which may explain why they complement each other. The idea has been embraced by chefs such as Heston Blumenthal, inspiring surprising combinations like white chocolate and caviar. On Foodpairing, a website created by chef Peter Coucquyt and Belgian food scientists Bernard Lahousse and Johan Langenbick, the chemical profiles of thousands of ingredients are used to generate molecular matches for chefs and the food industry. Now, their insights are available in a new book, The Art & Science of Foodpairing, containing suggested pairings for hundreds of ingredients, along with a few recipe ideas.