Food Science and Molecular Gastronomy
Actually, I had this dish in my mind way prior to my departure. More precisely, when I discovered what a good pairing is anethole for fish… Besides Pastis and anice, anethole is also present in dill. If you have ever been in Scandinavia, you might know how popular is the pairing dill-salmon or dill-cod.
Read MoreSaid in this way, it reminds me about Pepa in the beautiful movie of Pedro Almodovar, “Women on the verge of a nervous breakdown”. Pepa claimed that Ivan adored her gazpacho. Indeed, the gazpacho had a significant role in the movie! :)
Read MoreFinally, some light has been shed on my last week’s existential doubt (at least partially).
Read MoreWhile preparing carbonnades, I started to recall about Bruxelles, its boulevards, the smell of the boulangeries, the beautiful parks and my strolls in the Petit Sablon. And, how to forget about the shrimps, or crevette, of the North Sea, and the chocolate shops…And all those nostalgic cafes where to sit and sip a mint tea or a good bier, on those lazy Sunday afternoons, while listening to the clickety-clack of the raindrops that flowed slowly and, as the hours, passed, in the attendance of the Monday morning…
Read MoreThe book of Francois Chartier, “Taste buds and molecules”, presents a few “molecular” pairings between maple syrup and other foods. One of the most rated is with meat or fish. In this case, Chartier doesn’t precise which aromatic molecules* the two have in common with the syrup. I simply believe that the pairing meat/fish+maple syrup works well because the sugars, during the cooking process, react with the amino acids of the meat/fish. That is better known as the Maillard’s reaction that produces those compounds responsible for the typical taste of roasts or grilled food.
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