Timeline for Are there any general rules which can be used when determining tasty food combinations?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| Jan 30, 2017 at 11:04 | comment | added | rackandboneman | But then, stacking positive pairings makes good asian food - but you make more than one stack. And then let your flavor stacks pull a clockwork orange grade knife fight ballet on each other :) | |
| Jan 29, 2017 at 22:31 | comment | added | Cascabel♦ | Yup, I'm not disagreeing, just trying to frame what you said and give realistic expectations. The OP seemed to think that there simply had to be general, reasonably reliable rules (if people had bothered to figure them out), and I was afraid of your answer being read as saying that those things worked well. | |
| Jan 29, 2017 at 22:24 | comment | added | Joe | @Jefromi : I never said all recipes are a success. But as I mentioned, there are companies selling advice to food companies, restaurants and bars on the technique. And if you want to see how well it works, see the first link for the blog post, then follow one of the links to the paper or poster. (it's not very reliable). The balancing of flavors seems to be a more universal thing. (eg, fried pickled hot banana peppers) | |
| Jan 29, 2017 at 18:05 | comment | added | rumtscho♦ | +1 because the rules do exist, so this literally answers the question. But my experience is like Jefromi's - you can try using them, but if you create a pairing which follows these rules and serve it to somebody, the probability that this person likes it is not noticeably higher than with a random pairing. So, fun to read, but they don't deliver what people who ask for them imagine they would. | |
| Jan 29, 2017 at 17:05 | comment | added | Cascabel♦ | To be clear, although these general trends about flavor pairing do exist, they also don't really tell the whole story (even setting aside the variation between cuisines) - a cuisine might favor a pairing with some property in terms of aromatic compounds, but another pairing with the same property might not be regarded as good. The trends are very interesting, but in terms of use to determine "tasty food combinations" they're not really rules - they'll give you ideas to try, but you still have to just see, and they may overlook other good ideas. | |
| Jan 29, 2017 at 16:08 | comment | added | KthProg | Very interesting! I happen to love Indian food, so for my own cooking I may take that approach. That could explain why I really don't like "European" dishes either. They never leave me satisfied. | |
| Jan 29, 2017 at 14:12 | history | answered | Joe | CC BY-SA 3.0 |