Foodpairing : methods, examples of use and a global goal.

Ilya Kokorowski talks about what a theory of flavor combinations, how to properly use it and the main point — what is the goal its founders.

Hello all hungry for knowledge! Today I will tell you about an interesting tool in the hands of experienced chefs — foodpairing resource.
So, first of all-this is a huge catalog of ingredients that allows you to create unique aromatic pairs of products.
Sometimes, more precisely, most often, the taste pairs do not succumb to any logic of the ordinary person and, especially, "the master chef" .

The reason is the way this directory is created. This is where the fun begins.

Scientific approach.
Most of the tasting experience of each person consists primarily of a set of flavors, not taste.

This was the starting point of Foodpairing. It all starts with the preparation of the aromatic profile by gas chromatography mass spectrometry. Almost any product has several dozens of flavors, but among them 1-2 basic ones stand out. In order for us to hear the flavor, it must have some critical mass and be more volatile than everyone else. Perhaps that is why in Gruyere cheese we are not able to appreciate the notes of sprouted wheat and almonds, but we can easily make sure that it is suitable for strawberries phenomenally.

Consider the example of Gruyere cheese: the ingredient contains several basic flavors-hazelnut, coffee, strawberry, elderberry. The aroma of hazelnut prevails, therefore, and it will be combined with it.

Correct method.
Creating a unique dish or adding a final touch is not as easy as it seems . The creators of the service strongly warn that you should not take the tables too literally, any combination will be unique if you find a balance of taste, texture, temperature, quantity... hmm..., I forgot something... well , and, perhaps, the method of preparation, where without it. And if you just in equal proportions to combine everything, as shown in the miracle of the plate, I am 100% sure that it will turn out so-so.

Practical approach.
I want to share my algorithm with this site. I am sure you will succeed.
An example of a cocktail and a small snack to it.

• Highlight the main flavor element in the cocktail
• Create a "flavor bridge" (a common ingredient in a cocktail and snack, such as pear. )
• Looking for a common flavor combination to the main ingredient of foodpairing (cardamom, lime, Apple)
• Complicate the taste with additional combinations (for example, by adding the essence of lemon thyme and carrot candy, we enhance the sweetness of pears and make the taste of lime more versatile)

Foodpair's global goal.
The world community, as long as I can remember (and probably even earlier), was concerned about the lack of food on our planet and in this long-term strategy for the survival of mankind. The fact that the mass of beef eaten for the year is not in any comparison, say, to the mass of algae, soy or chickpeas. The result is an imbalance in the consumption of certain products. And instead of thinking about how to create an artificial steak, it's much easier to decide what we can eat. Co-founder of Foodpairing Bernard Lauss is one of those who turns thoughts into actions. The foodpairing platform is designed to show that new and unfamiliar ingredients can easily become everyday, it is enough to learn a little more about them and understand how to eat them better. Therefore, Foodpairing is not about cheese and strawberries in particular, but about how to feed 9 billion people by 2050.
Good experiences to you, friends)