Creativity and Combinations are the two most important aspect of the Art of Food Pairing.
Now you may be asking, what is this and why should I care? Let’s just say, ‘opposites attract.’
Food pairing creates comparing and contrasting flavors, think salty and sweet. They contrast one another, yet taste amazingly together. That’s food pairing!
Everyone knows salty and sweet pairings, but what else can we learn?
Well, food and ingredients around the globe are quite vast, as you may know. The vastness can encompass taste and texture, to name a few.
One of the most exciting aspects of cooking and dining is discovering how different flavors and ingredients can complement or contrast one another, with each creating harmonious or exciting taste experiences. This is where food pairing comes in, the art of combining ingredients in a way that enhances their individual flavors and creates a new taste sensation. Hence salty and sweet as a common food pairing.
In the end, we hope you’ll better under the principles of food pairing, the chemistry behind it, and how you can experiment with flavor combinations to create memorable dining experiences for you and your guests.
Principles of Food Pairing Food Pairing
Is based on the principle of balancing flavors, textures, and aromas to create a well-rounded dish, as we just discussed. The goal is to create a complementary or contrasting relationship between the different elements of a dish, such as the protein, vegetables, grains, herbs, and spices. One of the most common ways to pair food is by contrasting flavors. For example, sweet and sour, salty and sweet (duh!), or spicy and tangy. Contrasting flavors can create a dynamic taste experience that keeps your palate engaged. Some people prefer their dishes salty, sour or sweet exclusively, but we’ll just keep ignoring them and proceed!
Tastes
One classic example is pairing strawberries with balsamic vinegar. WHAT?! Yes! The sweetness of the berries is balanced by the tanginess of the vinegar, creating a delicious and refreshing combination. Another way to pair food is by complementing flavors. This involves pairing ingredients that share similar flavor profiles or complement each other in some way. For example, pairing roasted beets with goat cheese and walnuts or strawberries and lemon juice. The earthiness of the beets is complemented by the creaminess of the cheese and the crunchiness of the nuts. With strawberries and lemon juice, the lemon juice enhances or ‘bridges’ the flavor of the strawberry, which can sometimes have a muted or dull taste.
Texture
Texture is another important aspect of any food pairing. Combining different textures, such as creamy and crunchy or soft and chewy, can add complexity and interest to a dish. For example, pairing a crispy-skinned roasted chicken with a creamy mashed potato or fired chicken and mac ‘n cheese.
Aromas
They’re also a crucial component of food pairing. Aromas can influence our perception of taste and can enhance or detract from the overall flavor profile of a dish. When we smell bad milk, it detracts (most of) us from consuming it. Food we consume has the opposite effect. For example, pairing aromatic herbs like rosemary or thyme with roasted meats can add delicious depth and complexity to the dish.
Science Behind Food Pairing
The science behind food pairing is rooted in our sense of taste. Our taste buds can detect five basic tastes: sweet, sour, salty, bitter, and umami (fancy Japanese word for savory). Each taste is detected by specific “receptors” on our taste buds. When we eat something, these receptors send signals to our brain that help us perceive the taste. Food pairing takes advantage of these taste receptors to create new flavor sensations. For example, sweet and sour flavors activate different taste receptors on our tongue. When we combine these flavors in a dish, we activate more taste receptors and create a more complex taste experience. Another scientific principle behind food pairing is called “flavor bridge.”
Flavor bridge occurs when two ingredients share a common flavor compound. For example, tomatoes and basil both contain a compound called methyl salicylate. When we pair these two ingredients together, we create a flavor bridge that enhances the overall taste experience.
For more information on the science behind food pairing, here’s some extra reading material: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6078535/
Experimenting with Food Pairing Experimenting with food pairing can be a fun and rewarding experience. Here are some tips:
- 1. Start with familiar ingredients: Begin by pairing ingredients that you’re already familiar with. This will help you understand how different flavors work together.
- 2. Think about contrasting flavors: experiment with contrasting flavors like sweet and sour or spicy and tangy. These combinations can create exciting taste experiences.
- 3. Consider texture: Don’t forget about texture! Experiment with combining different textures like creamy and crunchy or soft and chewy.
- 4. Try new ingredients: Don’t be afraid to try new ingredients! Shop around. This is a great way to discover new flavor combinations.
- 5. Keep it simple: Don’t overcomplicate your dishes. Sometimes, the best food pairings are the simplest ones, again, salty and sweet.
Umami much?! Learn how you can get the most out of savory dishes from the experts: https://www.umamiinfo.com/what/whatisumami/
So why is Food Pairing so important?
Food pairing is an art form that can elevate your cooking and dining experiences to greater heights. The best chefs around the world experiment with food pairings often. By understanding the principles of flavor balancing, texture, aroma, and science behind it, you can experiment with different ingredient combinations and create memorable dishes that will delight your palate. Whether you’re a beginner or an experienced cook, food pairing is an exciting way to explore new tastes and expand your culinary horizons, even as a novice. So go ahead and experiment with different flavor combinations – you never know what delicious discoveries you might make! It may end up terrible, but you’ll never know until you try. Like, Pumpkin Spice Lattes exist. Explore!
Our top 3 Food Pairings:
- Bacon & Maple Syrup: This was easy! If chicken and waffles work, add some salty bacon to really jazz up your next brunch!
- Avocado & Chocolate: Creamy, ripe avocado, with the rich taste of chocolate. Yes, yes, yes! Can make a cake or pudding.
- Mango & Chili Powder: Popular in Mexico, and a common street food, this spicy sweet combo brings it all!
When you know, you know!
Try two recipes from this site together for your next ‘Food Pairing.’ We recommend our Raspberry Filling Fruit Jam & Roasted Universal Green Rack of Lamb
