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Food scientists discovered the universal principle behind good recipes

Jan 5th 2018, 10:03 am
Posted by carolmcgeo
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A meal by Heston Blumenthal
Flickr/Ewan Munru





Given the number of ingredients that humans eat, the total number of ways to combine them is on the order of 10 to the 15th power. And yet the actual number of recipes we eat is around one million—a small fraction of the total. That strongly suggests an organizing principle that, in recipe terms, sorts the wheat from the chaff.

So an ongoing challenge for food scientists is to discover laws that govern flavor combinations and use them to create new recipes yet to be experienced by human taste buds.

Today, Tiago Simas at Telefonica Research in Barcelona, Spain, and a few pals say they have discovered an important principle of flavor combination by studying foods of different cultures. This new insight could help create novel recipes.

The background to this group's discovery is the hypothesis of food pairing developed by the chefs Francois Benzi and Heston Blumenthal. At first glance, foods such as chocolate and blue cheese can seem as different as it is possible for foods to be. And yet, these foods share amthucvietnam 73 different flavor molecules.

That's why at certain high-end restaurants, you'll sometimes find blue cheese and chocolate in the same dishes. The thinking is that when ingredients contain the same flavor molecules, they can be successfully paired. The idea is that shared flavors help blend ingredients more effectively. Food pairing immediately suggests a novel way to create new recipes, which is why it rapidly gained influence among a certain breed of gastronomist.

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