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Food-Pairing

Special culinary highlights through creative food combinations

Surely you have prepared dates wrapped in bacon before? Or put a pinch of cinnamon in the bolognese sauce? Perhaps you like to serve your guests strawberries with basil for dessert? Excellent! You are one of our country’s culinary pioneers and are following – possibly even unknowingly – a trend called food pairing that has been going on for many years.

What is food-pairing?

Food pairing describes the skilful combination of foods. The result is a new, harmonious taste picture in which flavours are intensified and extended. Even the strong inherent flavour of a food, e.g. kohlrabi, can be harmonised with new components, e.g. an apple.

What is important in food pairing?

The following factors determine whether a combination is convincing, or not:

– Aroma (flowery, earthy, nutty)

– Taste (sweet, sour, salty, bitter, umami – i.e. savoury, spicy, meaty)

– Texture (crispy, creamy, crunchy, etc.)

– Temperature (warm, cold)

Our sensory perceptions of smell (aroma), taste (flavour) and touch (texture, temperature) play a major role in food pairing. But the focus is clearly on aroma. Because it accounts for around eighty per cent of the taste experience, we must always take it into account when combining. The rule is: the more similar two products are in terms of their aroma, the better they go together.

If you don’t know exactly which flavours are similar, you can rely on the knowledge of researchers and IT experts: In the meantime, there are not only various studies on food pairing, but also many software-based tools. On the Foodpairing® website, for example, you can discover numerous ideas for newly paired delicacies.

In contrast to aroma, taste is about combining opposites: sweet-sour or sweet-salty promises a more interesting experience than sweet-sweet. The same goes for texture and temperature. Ice cream and coffee, yoghurt and amaretti: why not try a dish by combining creamy with crunchy or hot with cool? By the way: How a food tastes also depends on how it is prepared. Whether raw, steamed, baked or fried, put together new creations from this point of view as well.

Train your sense of taste and smell every day. Be brave and try out unusual combinations – you will certainly be rewarded with unique food adventures.

What do you think of the following liaisons?

Pear with blue cheese, fennel with citrus, aubergine with fresh goat’s cheese and pomegranate, Camembert with peach or watermelon with feta? Set no limits to your imagination.

“Delicious” food pairing recipes with Hermesetas:

Kohlrabi and apple carpaccio
25 mins
Salads
Savoury
Kohlrabi and apple carpaccio
Carpaccio goes crunchy and vegan – with kohlrabi and apple. Walnuts, pine nuts and cress are the ideal topping. Simply delicious!
Pear chutney
40 mins
Savoury
Pear chutney for a cheese board
The ideal accompaniment for a delicious cheese board: Try this irresistible pear chutney with ginger, garlic and currants!
Carrot salad with curry dressing
10 mins
Salads
Savoury
Carrot salad with raisins and curry
This vegan carrot salad with raisins will add a splash of colour and, thanks to the curry, a touch of spice to your day. And it is ready in just ten minutes – enjoy!
15 mins
Salads
Savoury
Fresh cucumber-avocado salad with grapefruit and smoked salmon
Creative salad for fans of smoked salmon: conjure up a culinary masterpiece with cucumber, avocado and grapefruit. Enjoy!
Lemon sqaush bread
60 mins
Baking
Savoury
Lemon and squash bread with turmeric
Eine herrlich frische Begleitung für Ihren Morgenkaffee und Nachmittagstee: Versuchen Sie dieses Rezept für ein Kürbis-Zitronenbrot mit Kurkuma! Was ist Kurkuma? Kurkuma wird auch Safranwurzel oder Gelbwurz genannt und stammt aus Südasien und wir in den Tropen vielfach kultiviert. In der Küche wird Kurkuma vor allem gemahlen wegen seiner Färbekraft verwendet und spielt eine wichtige Rolle als Bestandteil von Currypulver. In der traditionellen indischen Heilkunst Ayurveda wird es zu den „heissen“ Gewürzen gerechnet, denen eine reinigende und energiespendende Wirkung zugesprochen wird.
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