Food pairing is a trend that has taken the culinary world by storm. With over 10,000 flavors to choose from, chefs and flavorists are constantly experimenting with crisscrossing combinations to create new tastes. This trend has given birth to almost endless possibilities, crazy ideas, and revolutionary flavors that have made plant-based cuisine more diverse than ever before.
What is food pairing?
Food pairing is anything but boring. It is an exciting method of creating unusual vegetable and fruit combinations, which results in an unimagined variety of flavours that are the perfect blend of creativity, culinary art, science, and experimentation. Food pairing is not just about trial and error, it is about using research to create unique culinary experiences that will tantalize even the most discerning of palates.
Im Gegensatz zum herkömmlichen Ausprobieren und Abschmecken nutzt Foodpairing die Erkenntnisse der Forschung. Sonst wären Spitzenköche wohl nie auf so köstliche Kombinationen wie weiße Schokolade mit Kaviar, Schokoladenmuffin mit Blauschimmelkäse oder krosse Hähnchenhaut auf Mousse au Chocolat gekommen. Und was vor ca. 30 Jahren als Experiment unter den Gourmets François Benzi und dem britischen Sterne-Koch Heston Blumenthal (The Fat Duck, London) begann, ist heute auch dank dem belgischen Ernährungswissenschaftler Bernard Lahousse eine ganz eigene Welt geworden. Aus diesen Küchen werden immer wieder faszinierende, ungewöhnliche und für geübte Köche unkomplizierte Gerichte serviert.
Gemüse ganz anders:
erstaunliche Foodpairing Kombis.
Food pairing #1: Fig and avocado
Combine the fleshy texture of avocado with the fruity-bitter sweetness of the fig.
Tip: sous-vide figs, blue potato chips and salad marinated with a raspberry vinaigrette.
Food pairing #2: Mushrooms and vanilla
Mushrooms naturally have a lot of umami. If you sauté mushrooms, the umami is further enhanced. Vanilla is an unusual but perfect combination, as it complements the rich flavors of the mushroom and adds a full-bodied, slightly sweet feeling.
Tip: Combine mushrooms and vanilla in a risotto or creamy sauce.
Food pairing #3: Beetroot and walnuts
The sweetness and earthiness of the beetroot meets bitter notes of walnut and makes for an interesting taste experience.
Food pairing #4: Eggplant and mint
Eggplant is reminiscent of meat in texture and taste. With mint you give this nutrient-rich vegetable a touch of aromatic freshness.
Tip: This unequal pair is perfect for Mediterranean dishes with tomatoes, but it also tastes phenomenal in combination with tamarind.
Food pairing #5: Roasted cauliflower with chili
When you roast cauliflower, full-bodied, earthy roasted aromas are released. In general, you emphasize the natural sweetness of cauliflower with spicy ingredients such as chili.
Tip: Replaced rice or pasta with roasted and ground cauliflower chili.
Food pairing #6: Ginger and red cabbage
Spicy ginger goes great with strong red cabbage. Seared together, the Asian-like combination gives full-bodied bittersweet taste.
Food pairing #7: Spinach and chickpeas
An age-old combination of successes. Use the two classic ingredients in a traditional Italian pasta or in a lukewarm North African salad with cumin as an additional flavor enhancer.
Tip: Make a farinata (Italian pancake) with chickpea flour. Fill them with ricotta and spinach and garnish with roasted chickpeas. Gluten-free and delicious!
