Questions tagged [pairing]
Food pairing questions, but only very specific ones. Do not use for "what goes with X?" (off-topic).
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Are there any general rules which can be used when determining tasty food combinations?
It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common knowledge. I'm hoping someone with more ...
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How do these flavors of liquid smoke differ?
When buying liquid smoke I'm generally faced with a choice of:
Hickory
Apple-tree
Mesquite
Pecan
How do these differ? I'm interested in knowing things that'd help me decide what to pair them with.
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How can I find flavors that pair well with a given ingredient?
"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or a way to come up with a variation on an existing recipe.
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What wines pair well with spicy, citrus chicken? [closed]
I will be preparing a stir-fry entree, served with rice, consisting of:
Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime).
Red and yellow bell peppers, carrots, ...
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How safe is it to combine flavor extracts?
I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic.
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How to choose non-alcoholic beverage pairings for filets mignon?
I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would (...
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What seasonal vegetable side dishes are appropriate for Hungarian Goulash? [closed]
We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late October, and we'd prefer some seasonal ingredients if ...
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Honey-glazed gammon (ham) - What to serve with it? [closed]
I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters.
This evening, however, I am planning on serving the joint hot as ...
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What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler? [closed]
Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that would work well with the artificial sweetener and amplify or ...
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Cheese that Pairs with Spicy Food
I regularly make spicy Indian meals, but have been unable to find a cheese that pairs well. Does anyone know of one?
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How to pair cheese with wine?
It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline.
Are there some easy, logical rules to follow? ...
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Best cut of meat to pair with Gorgonzola? [closed]
I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly ...
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What types of sauces would pair well with boiled pork knuckles? [closed]
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing?
I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
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How to prepare chicken tartare?
One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues aside - I'm aware of the risks); however, I ...
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What kind of cooling garnish is like ice cream but doesn't melt?
In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish.
For this question I would like to ...
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