Molecular gastronomy comes to the home kitchen ...Read the full article
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Martin Lersch from Oslo, Norway writes: Nice article Beepi!
A fascinating aspect of molecular gastronomy is flavour pairing. The idea is that if two (or more) foods have volatile compounds in common, they might taste well together. I've listed a number of such pairings on my website: http://khymos.org/pairings.php.
Since some of these pairings are quite uncommon and since there are hardly recipes available, I decided to launch a food blogging event dedicated to such flavour pairings. I've named it "They go really well together" or TGRWT for short. The ingredients for the first round are coffee, chocolate and garlic! If you want to have a go at this, do check out the following page:
http://blog.khymos.org/2007/04/17/tgrwt-1-garlic-coffe-and-chocolate/
Deadline for submission is May 1st, so why not use your weekend for some exotic cooking?- Posted 26/04/07 at 3:53 PM EDT | Alert an Editor | Link to Comment
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