8 ms·
+1. On a side note (and maybe off topic), I am thinking about food pairing which is based on the idea that two ingredients sharing volatile aroma compounds or
by Bengalilol 4mo ago
+1.
On a side note (and maybe off topic), I am thinking about food pairing which is based on the idea that two ingredients sharing volatile aroma compounds or certain molecular families may have a potential sensory compatibility (broccolis and strawberries for example). I'd love to test those ingredients and find some unknown food pairings. But .. time is what it is (for now).
- dheera 4mo agoI think it's a lot simpler than that. A common pattern for sauces is fat + acid + salt - (Mexican) avocado and lime/lemon + salt - (Chinese-southwestern) chili oil and vinegar + salt/fermented bean paste - (Italian) olive oil and tomato + salt - (Turkish) olive oil and lemon + salt - (Thai) coconut milk and lime + salt ...
- esafak 4mo agohttps://www.saltfatacidheat.com/ https://www.saltfatacidheat.com/ This book was an eye opener for me. Obvious in retrospect; I wondered how I did not notice it myself.
- SoleilAbsolu 4mo agoI was gonna post the same, as a lifelong cook (and eater!) Samin Nosrat's book/show was essential for giving me the confidence to improvise in the kitchen while retaining authenticity to regional cuisines.
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- foobarian 4mo agoWouldn't it be great if we had a simulator like the MIT violin simulator [1] but for cooking ingredients! Then you don't have to throw out pounds of perfectly good ingredients just because broccoli doesn't go with Nutella. [1] https://news.mit.edu/2026/mit-engineers-virtual-violin-produces-realistic-sounds-0429 https://news.mit.edu/2026/mit-engineers-virtual-violin-produ...