We each have our own food preferences. Someone likes sweet, someone salty, some people cannot do without meat, and some people's diet mainly consists of dairy products. In any case, for the most part, all these dishes are quite standard both in appearance and in the combination of some ingredients with others. However, there are those in which, it would seem, the components do not fit together at all and you involuntarily wonder how you can eat it? It turns out that it is possible and, moreover, it is even tasty.
So, THE MOST UNUSUAL FOOD COMBINATIONS that we didn't even know existed:
1. MEAT AND CHOCOLATE
Unusual duet. But this is a common dish of Mexican cuisine.
"Mole"- meat with gravy of chocolate, peanuts, sesame seeds and various spices. Chocolate enriches the meat sauce, making it even darker and velvety. It's hard to imagine, but it turns out very tasty.
2. FRUIT SALAD AND CHILI
The combination of fruit salad and super hot chili sounds crazy, but it's a common Mexican dish. The pungency of the pepper enhances the smell and sweetness of the fruit. Pineapples are perfect for chili.
3. Eggplant and honey
A very simple and unusual dish, and there are many recipes on the Internet in the form of a variety of additional ingredients and cooking methods. The main highlight here is the addition of honey. It's easy, quick to prepare and tastes great.
4. CAVIAR AND WHITE CHOCOLATE
The fact that sweet is often paired with salt is nothing new. After all, salt is able to reveal the fullness of the taste of a sweet dish. Of course, if it is added in moderation. Based on this, British chef Heston Blumenthal decided to experiment and came up with an original dish where two completely incompatible ingredients interact appropriately - black caviar and white chocolate. A note of salty on white chocolate is not only aesthetically pleasing, but also, as it turned out, very unusual and tasty. The chef also decided that red caviar on white chocolate is no less a winning option.
5. FRENCH FRIES AND CHOCOLATE PASTE
Salt in this case acts as a flavor enhancer. It will be even sweeter. And the soft taste of potatoes in itself will only emphasize this. You can also replace Nutella (or other chocolate spread) with a milkshake.
The combination is unusual, but one has only to remember going to fast food. And many take a milkshake as a sauce for potatoes. Weird but delicious. However, do not get carried away with such experiments. This is not quite the usual combination of products for our body. Although delicious.
6. Melon and Ham
It would seem that absolutely incompatible products. And by the way, melon with ham is a traditional Italian dish that is served both in restaurants and cooked at home.
7. STRAWBERRY AND PARMESAN
These 2 ingredients go great together in a salad. The interaction gives the dish a rich sweet-sour taste. By adding arugula and drizzling with olive oil, you get a very tasty light dish.
8. DARK CHOCOLATE AND BEET
An unexpected yet perfect combination of sweet and bitter. Sprinkle beetroot salad with grated chocolate. Experiment, cooking such a dish is not difficult at all, but you will try something new and unusual.
9. PINEAPPLE AND BLUE CHEESE
The combination of these products allows you to enrich the taste of the resulting dish. The sourness of the blue cheese harmonizes wonderfully with the sweet fruit.
10 CHOCOLATE AND SOY SAUCE
Again, a combination of salty and sweet. The salty soy sauce brings out the sweetness of the chocolate. The components included in both of these products enrich each other's tastes. You can pour soy sauce over chocolate or drizzle it over chocolate dessert.
The word "foodpairing" relatively recently turned the whole world of cooking upside down. The main idea of foodpairing is to combine smells and tastes that are most suitable for each other. Heston Blumenthal, head chef at The Fat Duck, drew attention to this new one. He noticed that salty foods go very well with sweet ones. Then he started experimenting and found that white chocolate paired perfectly with caviar.
Now every self-respecting chef (or even a beginner) learns the basics of food pairing in order to surprise guests. Entire books are devoted to this method, they talk about it at seminars and everyone who encounters the kitchen at least a little in their life is interested in it. We have known many combinations since childhood - duck and cranberry sauce, ice cream and chocolate, cheese and tomatoes. But what about new, original combinations?
We did a little research and collected for you the 10 most successful flavor combinations:
1. The combination of beets + cream + vanilla (cream) and ... smoked fish deservedly takes the first place.
Yes, don't be surprised. This taste is quite difficult to imagine, but with the right combination of such products, the result is a very unusual and tasty dish.
2. Raw venison, juniper and sea buckthorn.
This dish will definitely become the highlight of your culinary portfolio.
3. Pike perch + rhubarb marinated in sweet orange juice + sun-dried cherry tomatoes.
Thanks to sweet and sour notes, the taste of fish will be revealed like never before.
4. White chocolate + yogurt + caviar
We have already mentioned this combination, it was invented by Heston Blumenthal during his experiments.
5. Smoked Salmon-Apple Gel-Vanilla Butter
Some variation of the first combination, but it tastes a little more elegant and with a little sourness thanks to the apple. The combination was invented by Juan Roca.
6. Mango, thyme and chili.
A spicy blend of products that has already proven itself in world-class restaurants.
7. Peach, mango, yogurt and lavender.
A rather classic combination of fruit and yogurt is delicately emphasized by a touch of lavender - the most beneficial combination for a summer dessert.
8. Strawberries, dark chocolate, fresh basil and balsamic vinegar.
Once you try it, you can't refuse it. These components have become the basis for many legendary desserts, and molecular cuisine gurus have long used this, of course, a beneficial combination for their experiments.
9. Roast pork, eggplant, plum, smoked plum, red wine, fresh coriander.
A dish similar to Aphelia (Cypriot pork), but with the addition of vegetables and fruits.
10. Roast beef, baked eggplant puree, miso paste
A familiar dish with a touch of Pan-Asian cuisine thanks to miso paste.
Many people who want to lose weight should take into account the principle of food combination, based on the research of the American naturopath Herbert Shelton. The principle of compatibility of various ingredients with each other is justified by the chemical composition, which each variety of products has its own. The composition completely affects the time of assimilation and breakdown of food by the stomach. If incompatible foods enter the body together, then due to different digestion times, they can cause serious digestive problems. Adhering to proper nutrition, be sure to take this property into account.
The first figure who turned his attention to the features of food processing was academician Pavlov, who noted in his works that many factors affect digestion - the composition of the product, the digestive department in which the component is processed, the rate of breakdown by gastric juice. His works formed the basis of all the scientific activities of Shelton and many other nutritionists.
Product Compatibility Chart
In addition to the assimilation time, it is also necessary to take into account the energy value of the products - a meal in which carbohydrates predominate does not go well with fats. The same goes for proteins. In order to make it easier to determine the combination of products, a special table was created by which it can be determined. From it you can see with which ingredients this or that component is combined, and with which it is not.
Flavor combinations
To prepare a delicious dish, it is enough to take into account the flavor combination of products with each other. It significantly diversifies the daily menu, pleases the receptors and makes weight loss recipes less monotonous.
Many famous chefs base their culinary experiments on established combinations of edible ingredients. Here are just a few of the more successful ones:
- tomato + basil + garlic - this classic combination will always come in handy in any dish where tomatoes are present;
- olive oil + garlic + lemon juice - this combination can become an ideal dressing not only for any salad, but also for the second one;
- soy sauce + honey + ginger - with this combination, you can also season salads or marinate meat products or fish;
- avocado + shrimp - a healthy balanced combination used for weight loss, salads, sandwiches or snacks are prepared with it;
- cheese + grapes - a combination served with wines as an independent snack, but is often used in salads for the most intense taste;
- rosemary + game - rosemary is a very bright spice, but in this combination it complements the meat very well;
- potatoes + nutmeg - the spice will set off the aroma of potatoes cooked in any way;
- potatoes + dill - dill is a very good combination with boiled potatoes, the same applies to salads that include this ingredient;
- beans + walnuts - an interesting combination that complements both vegetable dishes and those in which meat is present. Nuts are suitable for both green beans and grains;
- lemon + fish - in this combination, you can use lemon juice or stuff fish with citrus slices, the effect will be the same - the flesh will become tender, the fishy smell will not be so noticeable.
with spices
Properly selected spices can make interesting combinations with other products, enhancing their taste, complementing and allowing the aroma to open up. The system of combining spices and products is based on the same principles - many seasonings can speed up the processing of products, or they can whet the appetite or replace sugar, which is only a plus for dietary nutrition. Here are the most common food combinations with spices:
Principles of product combination from Maya Gogulan
Maya Gogulan is a well-known journalist, a supporter of the principle of separate nutrition. Her system is a combination of products based on nutritional components. The main combination rules look like this:
- carbohydrates should not be consumed simultaneously with carbohydrates (for example, porridge and pasta to seize with bread);
- eat proteins at one meal with carbohydrates (for example, do not eat fish with bread, but oatmeal with chicken);
- vegetables can be combined with each other and with any other products;
- vegetable and animal fats are well supplemented with carbohydrates or protein.
In addition, Gogulan advises to completely exclude sugar from the diet, reduce the amount of salt and spices, which lead to an increase in appetite. The choice of products to do in the direction of raw. Oatmeal is a good example - it is better to prefer coarse, unrefined flakes than heat-treated ones. It is necessary to leave the table, a little malnourished. There must be a desire to do something. Drowsiness and laziness are signs that a person has overate, and this is not good.
Many experts also advise paying attention to the method of cooking - reduce the consumption of fried foods, replacing boiled
Food combination table for separate meals according to Shelton
In order to make it easier to navigate among a variety of products and adhere to a healthy diet, Herbert Shelton developed a special table that allows you to determine the compatibility of certain components. Using it is very simple - select a product in the first column and see which of the components listed above it is combined with.
Gradually, you can remember all the listed components and their features. The basis of their combination is in the acidic or alkaline component, which decomposes in the stomach for a certain time.
Rules
- choose only natural and fresh ingredients for cooking;
- do not overeat - leave the table with a slight feeling of hunger and lightness in the body;
- bad signals are the desire to sleep and heaviness in the stomach - this is evidence of overeating;
- you need to eat often, but little by little; take into account the acidity of the product when adding it to the dish;
- a large proportion of the diet should be fresh vegetables.
The principle of combining foods can facilitate the process of digestion without spending a lot of energy on food processing, which can be usefully spent in other directions. Having adjusted the diet, additional forces will appear and are possible for active life.
Why do certain ingredients in cooking go so well together in taste? If you browse the Treatology website, study the recipes offered by the Wilton Test Kitchen, you will discover unforgettable combinations of flavors and aromas that you may not have experienced before. Many of you may be wondering why these components and textures work so great together. It's all about the intricacies of the science of combining flavors!
The taste bouquet is made up of several taste criteria - sweet, sour, salty, bitter and "umami", i.e. monosodium glutamate flavor enhancer, plus the flavor and individual physical mouthfeel produced by the particular food. One of the most important aspects in creating excellent taste is the balance between these five taste criteria. Ingredients with the same taste complement each other, but a truly interesting flavor bouquet is obtained by combining opposite tastes.
Listed below are different flavors that work great with each other:
- Sweet taste (in small amounts) creates a wonderful contrast with salty and sour taste and balances savory dishes.
- The sour taste goes well with the sweet.
- The salty taste enhances the sweet, softens the bitter, and enhances the taste of the flavor enhancer.
- The bitter taste balances the sweet and sour tastes.
- The flavor enhancer adds spice, improves the olfactory and visual perception of the dish, and helps to balance other tastes.
For example, let's take a look at one of my favorite recipes on Treatology - Bourbon Turtle Brownie (recipe). When biting into this dessert, each bite includes a nicely viscous mass of brownie, topped with Bourbon creamy caramel, whipped Bourbon caramel topping, and finally, a toasted pecan.
In terms of taste sensations, this dessert has a lot of sweet components that go well with each other. This amount of sweetness is slightly softened by the bitterness of chocolate and pecans. And when all this bouquet of flavors, combined together in the form of contrasting textures, meets with a strong aroma of Bourbon caramel and chocolate, an incredible aroma and taste is created.
So, I suggest you have fun while trying out the recipes from the site, but don't stop there. I encourage you to experiment and create your own flavor bouquet - the possibilities are endless!
What is taste and taste bouquet?
The terms "taste" and "taste bouquet" are synonymous and interchangeable for most people, but do you know what the difference is between the two? Let's try to figure it out.
Taste
The taste of food is made up of a combination of sweet, salty, bitter, sour, and flavor enhancer that are perceived by the taste buds in the mouth. And the balance of these five flavors creates truly amazing dishes.
Sweetness usually added to a dish with sugar, but the sweetness can also be brought out by the natural sugars of various foods, such as fruits. Sweetness is very dominant in dessert dishes, but it also creates a huge contrast between salty and sour. In small quantities, sweet additions also perfectly balance spiciness and savoryness in dishes.
Acid can be added through various acidic ingredients such as vinegars and citrus fruits. While acid is usually added to savory dishes, it is also great for sweet dishes.
Salt in truth, considered by chefs to be the most important ingredient in food. Salt improves the flavor bouquet, enhances sweetness and suppresses bitterness. Salt is used in most recipes and is often added to sweet dishes as well.
Bitterness may be present in a variety of ingredients including chocolate, coffee, and beer. If not balanced, bitterness can aggressively override other flavors, but in very small amounts it can make a dish richer and deeper in flavor.
flavor enhancer (Umami) also known as the "5th Taste", is used primarily in spicy and savory dishes to create and release flavors in the mouth when eating. These are mainly monosodium glutamate and ribotides*. The flavor enhancer can be felt when we eat meat, fish, cheeses (such as parmesan or blue cheese), some vegetables (mushrooms and asparagus). Flavor enhancers are usually subtle, but vital to creating balance when producing outstanding dishes.
*Ribotide is a food supplement designed to increase taste sensations. It is a white crystalline powder, highly soluble in water. By acting on certain receptors, it enhances the natural taste properties of products that have been weakened during processing and storage. Moreover, it masks certain unpleasant components of taste and smell..
Taste bouquet
The taste bouquet of food is made up of a combination of the five tastes described above, plus aroma and the initial perception of food in the mouth. Aroma is, in other words, the smell of food. Ingredients that are high in volatiles, such as fresh fruits and vegetables and herbs, are often added to food to enhance overall flavor. The initial perception of food in the mouth depends on the sensitivity of the individual sensations that a person experiences when food enters the mouth.
About the author.
Laura is the Nutrition Researcher and Director of the Food Department at WILTON. At the company, she constantly creates new products that allow decorators to realize their sweetest dreams. Wilton is confident that Laura has excellent taste and her functional inventions will always resonate with customers. Prior to joining Wilton, Laura was Director of Engineering for a dairy company. While Laura isn't mixing up some sweet new formula to create another wonder for decorators, she loves meeting and chatting with her family and friends.
Website translation
A delicious dessert is the perfect ending to a meal. In order to diversify her sweet menu, every woman is tirelessly looking for new recipes. However, most flavor combinations, such as walnut and chocolate, strawberry and banana, vanilla and egg batter, no longer make much of an impression. Therefore, it is worth focusing on the use of new combinations.
Now famous confectioners around the world are engaged in this search, now and then presenting unusual dishes to the judgment of their customers. Cauliflower ice cream, carrot cake, pumpkin soufflé and other unusual desserts soon become famous and even traditional treats.
Unusual flavor combinations
We have selected some examples of interesting combinations that you can use in your daily menu:
- Chocolate and beets
- Avocado and chocolate
- Lemon and cinnamon
- coffee and carrots
For an inexperienced person, they may seem overly bold, but having tried something unusual just once, you will not be able to stop and, perhaps, even go towards other culinary experiments.
Chocolate and beets
This combination first saw the light in the idea of an American confectioner, who proposed introducing a root crop into the diet of children in this way. The combination of chocolate and beets can be used to make cakes and muffins.
Beets, when baked, set off the chocolate and give the dessert a very mild taste and delicate texture. In addition, this dessert is very healthy. Let your kids try it without naming the secret ingredient, show how delicious vegetables can be.
Also, with the help of cinnamon, almonds or nutmeg, you can add some spicy notes to the dish that will surprise not only small gourmets.
Avocado and chocolate
An unexpected exotic combination - avocado and chocolate. A striking example of it can be an exquisite dessert of mashed avocado and chocolate ice cream. If you use confectionery flavors, the workpiece can be made even more interesting. So, the aromas of vanilla, strawberry, banana go well with chocolate, and blackcurrant, apple or lemon will add a touch of freshness to the dessert.
Avocado pulp with lemon juice and sugar syrup is simply crushed in a blender, and then sent to the refrigerator. Don't forget to add a pinch of salt and flavor of your choice.
You can make chocolate ice cream yourself or buy a quality product in the store. When serving, 2-3 tablespoons of avocado mass and a scoop of ice cream are laid out in a dessert bowl. Enjoy!
Lemon and cinnamon
Lemon with its freshness and spicy cinnamon go well together. With these ingredients, you can make a fairly easy dessert - lemon pie. It will be a great solution for the summer menu.
In its preparation, you can use a variety of dyesso that the appearance of the dish matches its rich taste. In this case, yellow and green shades are suitable for cream, and chocolate for the base. You can add a little more brightness by decorating the finished dessert with raspberries.
On our website you will also find original solutions for Easter. In our article you can learn how to choose dyes for Easter eggs.
coffee and carrots
This flavor combination can be called explosive and daring, but it has already been tried in many famous restaurants in the world. One of the options for dessert can be, for example, like this.
Carrots need to be peeled from the top layer and cooked in any convenient way: boil, bake, process in a double boiler. Mix coffee with coconut flakes, and roll carrots in this mixture, and when serving, decorate the plate with orange slices. The dessert is ready, and its lightness will appeal to all adherents of a healthy diet.
All the presented combinations seem at first glance unusual and even specific, but they are really good. They can be adapted for different dishes by creating your own recipes. The use of food flavorings and dyes will make every decision more vivid, attractive and unusual. Experimenting with different combinations of flavors and shades, you can transform even the most ordinary desserts.
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