Why Grant Achatz is Wrong. Foodpairing Part 3
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- čas přidán 6. 08. 2024
- 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
Thanks for watching! Thought I had the audio sorted for the cooking @ 6-8 minutes but some bits aren’t clear 😅
Have you thought about adding some quiet background music? Something light and playful and not too loud could work well.
Will look into it more seriously for the next one, I found one free trial thing but most sounded like elevator music. What do you use?
@@drchrisbartlett I just searched for non copyrighted music on CZcams. As long as you credit the artist and link the music in the description you should be good
Should do a control with beer and see which is better. Maybe Grant was right after all lol. Cool stuff, keep it up!
As it stands it’s 1-0 to me, don’t want to afford him the chance to equalize ;) thanks for the comment
Speaking of impossible dishes, I’d genuinely be intrigued to see if it’s possible to make a truly delicious sweet/desert using fish. I think the Romans had sweet fish dishes but not sure a modern palette would consider them tasty! 🤢
Ahh, yeah it’s possible! Heston (again!) has a crab ice cream (frozen crab bisque basically). And Josh Niland makes a fish fat chocolate caramel and a lot of other things! I made a lobster creme brulee (which I loved, but my wife nearly divorced me over)
@@drchrisbartlett wow! All those sound amazing, thanks for the reply! I’d never heard of Josh Niland so just looked him up. His fish books look fascinating.