Jump to content


Scheduled Downtime

NOTICE: The eG Forums will be offline for several hours on Friday, November 28 for system maintenance.

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Flavour profiles


  • Please log in to reply
1 reply to this topic

#1 lizziee

lizziee
  • legacy participant
  • 901 posts

Posted 19 October 2002 - 04:59 AM

Heston,

As a follow-up to my question under "Gourmet", what other similar flavour profiles have worked with flavours that normally don't go together?

#2 Heston Blumenthal

Heston Blumenthal
  • participating member
  • 53 posts

Posted 20 October 2002 - 09:46 AM

Ok Lizziee, here is a list of a few of them,

Strawberry and coriander

Snails and Beetroot (the flavour molecule that contributes to the earthiness in each of these is the same. It also exists in spinach and baby corn)

Chocolate and pink peppercorn

Carrot and violet (ionone is the main pairing molecule here)

Carrot and coriander

Mango and violet

Pineapple and blue cheese (careful as the cheese needs a certain ketone level)

Caraway and lavender are surprisingly interchangeable

Cauliflower (caramelised) and cocoa

Liver and Jasmine (similar sulphur compounds

Cooked cheese (like parmesan and gruyere) and honey (with a slightly chestnut character)

Banana and parsley

Harissa (chilli paste) and dried apricot

I hope that this give you a "taster"
  • umami5 likes this
Heston Blumenthal
The Fat Duck
The Fat Duck website