I’m happy to finally announce the first edition of a recipe collection devoted mainly to hydrocolloids. Totaling 111 recipes, it’s available for download as a pdf file (29 pages, 433 kB). Update: The collection has been revised and is now…
Amrita of Le Petite Boulanger has announced the foods to pair for the fifth round: chocolate and meat! And in case you didn’t notice, Dennis has written an excellent summary of the mustard-mint recipes of round four. I was not…
Next month’s TGRWT challenge will be to combine flavours #156 and #298! 😉 [Invention and artwork by Jordan Brough, winner of an Eureka contest over at Gizmodo]
My first idea for this month’s TGRWT was to marinate some meat with mustard, peppermint and garlic. The meat was OK, but it wasn’t great and the flavors didn’t really come through. There was either something missing or the balance…
Pure mono sodium glutamate from Taiwan A recent article (found via Harold McGee’s News for curious cooks) featuring Heston Blumenthal as a co-author emphasizes the huge difference in glutamic acid contents between the flesh and pulp of tomatoes. Glutamic acid…
I just wanted to let you all know that Dennis at Kookjegek will be hosting the next round of “They go really well together” (TGRWT #4). Deadline for submission is August 1st. Ingredients to pair this time are mint and…
6. Learn how our senses work Prolonged exposure to a flavor causes adaption and habituation, meaning that your brain thinks the food smells less even though it’s still present in the same amount. Back in 1953 Lloyd M. Beidler isolated…
For TGRWT #2 I made banana marshmallows with parsley. The texture came out nice, but the initially fresh parsley flavour had become grassy/hay-like over night. The litterature I referred to last time suggested that the off-flavour is produced by oxidation…
Previously I had only tasted sliced strawberries with a fresh coriander leaf, just as a very basic illustration of this pairing. I must say I liked the combination, even though it’s dominated by coriander (or cilantro as it’s called in…
