odd cou­ples

Rachael Ray Every Day - - From The Test Kitchen - —TARA HOL­LAND

Peanut but­ter and choco­late are a match made in food heaven, but have you ever mixed horse­rad­ish with blue­berry jam and served it with pork chops? Trust us, you should! Or rather, trust James Briscione, two-time Chopped win­ner, Food Net­work star, and direc­tor of culi­nary re­search at New York’s In­sti­tute of Culi­nary Ed­u­ca­tion (ICE). To­gether with his wife, Brooke Parkhurst, he’s writ­ten a book ded­i­cated to un­likely but de­li­cious pair­ings. The Fla­vor Ma­trix, re­leased in March and based on re­search com­piled by Dutch chemist Ben Ni­jssen, uses 58 fla­vor wheels to il­lus­trate foods whose shared chem­i­cal com­pounds nat­u­rally com­ple­ment each other. We learned a ton from it and may never make tomato sauce with­out a sprin­kle of black tea again. In our tests, a gen­er­ous pinch of Ir­ish break­fast rounded out the sharp, acidic edges of store-bought mari­nara. Who knew?

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.