Chamomile is a great ingredient in cooking, useful for poaching or flavouring fish and steamed vegetables. It is rich in coumarin, a potent aromatic compound that resembles dried hay and nuts, also dominant in tonka beans. Complementary Ingredients Apricot Cinnamon...
Invited by the renowned American Wine Scholar Guild to present three webinars on the topic of science and wine, François Chartier will address the aromatic science of molecular harmonies and their role in food and wine matching. Through case studies in aging regimens...
I have gathered here two families of cured hams. On the one hand, Spanish hams: Serrano and Iberian hams (pata negra), which develop aromas of fungi and terpenes due to the external mould produced during curing; and on the other hand, Italian hams: prosciutto and San...
Grapefruit, whether yellow, pink or even Southeast Asian, has a profile dominated by two major families of aromatic compounds (thiols & terpenes) found in some foods and beverages, making it a complementary ingredient. And remember: it goes great with wines and...
A little basic chemistry to better understand the origins of a succulent trio. Caramel aromas (marked by an aldehyde, close to vanilla) have hooked atoms like those of Grenoble walnut and vanilla. This is why it is so well matched with its two dessert partners, but...
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