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The Latest on the Flavor Pairing Saga

Gepost door JohnCopier 
The Latest on the Flavor Pairing Saga
12 February 2020 19:30
The Latest on the Flavor Pairing Saga

Back in the 2000s data scientists began crunchy large data sets of recipes searching for the secret behind why certain flavor combinations work. Chefs were excited with the discovery that recipes tend to be built around ingredients that shared flavor compounds. That discovery helped chefs find unusual pairing combinations such as chocolate and blue cheese that really worked.


[foodandwineaesthetics.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Re: The Latest on the Flavor Pairing Saga
12 February 2020 19:32
Malolactic Fermentation in Reds Wines – Best Explanation Ever

Winemaker Patrick Melley of Russian Hill Estate Winery just answered this question of Malolactic Fermentation. And for wine beginners (or intermediates, like me), this doesn’t get any better. As one of our clients, I get to edit for the winery on occasion. This was one of those times, but only on the technical business writing side for this one. not for winemaking.


[www.wine-blog.org]

John

Life is always better when I wine.

Koken is meer dan een recept.
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