27 November 2007

Tasty Science - Food for Design

Hungry to prepare molecular cuisine, but don't have the specialist knowledge to successfully pair beluga caviar with white chocolate souffle?

For you dabblers in the molecular science of taste, FoodPairings.be has done the chemistry for you. Launched today, visual displays of neuron-inspired food trees instantly reveal that pairing roast beef with grapefruit and licorice is an ideal flavor combination, and banana with mussels - a gastronomical treat.

The chemical engineering team's results are broken down into the categories of chemically resonant food 'pairings' and molecularly 'interchangable' foods.

"A food product has a specific flavour because of a combination of different flavours. Like basil tastes like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),... So I can reconstruct basil by combining coriander, tarragon, cloves, laurel."

Safe handling of blowtorches, pH meters and refractometers - determined only by your appetites.

via infosthetics.com

No comments: