Grant Achatz said red wine and Maple syrup don't go well together according to flavour pairing and his flavour bouncing process. I think that a missed opportunity and that one can gain a great insight into what cooking is from MAKING red wine and maple syrup work brilliantly together in a dish, so I made it.
Part 1 -- • Why Foodpairing is WRO...
Part 2 -- • Why Foodpairing is WRO...
Grant Achatz's original video -- • Flavor Bouncing
For the gastrique (sweet & sour):
25 g butter
50 g onion
150 g red wine
70 g maple syrup
30 g red wine vinegar
50 g pork jus
2 g fenugreek
1 g dried tarragon
50 g strawberries*
I didn't explicitly mention why I used fenugreek in the video, but maple syrup contains sotolone, which is its principal aroma and at high concentrations is reminiscent of fenugreek. Even in a video challenging flavour pairing, I can't help but use it! Tarragon also picks up a few of the flavour notes in maple syrup. The idea was to highlight maple syrup's flavour profile so it was prominent with the red wine.
*optional!
Amounts are approximate. I add the wine, syrup jus and vinegar separately in the video to add them to taste.
Cook butter in a pan until it just begins to brown, then add onions (and strawberries if you like!). Cook until onions and strawberries soften and begin to take on a little colour but don't let them catch.
Add tarragon, fenugreek, red wine, vinegar, maple syrup & pork jus and reduce to glaze consistency.
Adjust to taste!
#chemistry #cooking #delicious #alinea #science #complexity #grantachatz
Негізгі бет Why Grant Achatz is Wrong. Foodpairing Part 3
No video
Пікірлер: 9