Comments on: Coffee espuma with garlic and chocolate (TGRWT #1) http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/ - dedicated to molecular gastronomy Sat, 11 Oct 2008 22:30:38 +0000 http://wordpress.org/?v=2.5 By: Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-101258 Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti Thu, 03 Jul 2008 19:43:17 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-101258 [...] Gli alberi gustativi possono essere utilizzati anche per combinare tra loro due alimenti apparentemente inconciliabili: aglio e cioccolato ad esempio. Conciliare questi due sembra una mission impossible vero? Ma ecco arrivare in soccorso l’Ethan Hunt della situazione: il caffè. Questo, avendo degli aromi comuni sia con l’aglio che con il cioccolato, dovrebbe riuscire a rendere possibile il matrimonio  “impossibile” tra aglio e cioccolato. Potete leggere sul blog khymos i risultati. [...] […] Gli alberi gustativi possono essere utilizzati anche per combinare tra loro due alimenti apparentemente inconciliabili: aglio e cioccolato ad esempio. Conciliare questi due sembra una mission impossible vero? Ma ecco arrivare in soccorso l’Ethan Hunt della situazione: il caffè. Questo, avendo degli aromi comuni sia con l’aglio che con il cioccolato, dovrebbe riuscire a rendere possibile il matrimonio  “impossibile” tra aglio e cioccolato. Potete leggere sul blog khymos i risultati. […]

]]> By: Brew good coffee http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-89198 Brew good coffee Sun, 04 May 2008 02:01:56 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-89198 Wow~~The picture is rather attractive! I really want to have a try Wow~~The picture is rather attractive! I really want to have a try

]]> By: katrina taylor http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-39711 katrina taylor Tue, 23 Oct 2007 15:32:31 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-39711 I'm fascinated by experimental recipes, but particularly when created with a molecularly gastronomic consideration. I'm a chocolatier in the very early stages of business with lots to learn. my recent truffle with white stilton, mango and ginger, in a 34% cocoa butter Venezuelan white chocolate, [Icoa] and double cream has been a great success. I look forward to experimenting with garlic! I’m fascinated by experimental recipes, but particularly when created with a molecularly gastronomic consideration. I’m a chocolatier in the very early stages of business with lots to learn. my recent truffle with white stilton, mango and ginger, in a 34% cocoa butter Venezuelan white chocolate, [Icoa] and double cream has been a great success. I look forward to experimenting with garlic!

]]> By: DMBLGiT: The Gallery (Page 3) from RealEpicurean.com http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-15087 DMBLGiT: The Gallery (Page 3) from RealEpicurean.com Sat, 19 May 2007 08:57:07 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-15087 [...] #26 - ‘Coffee espuma with garlic and chocolate’ taken by Martin Lersch from Khymos, with a Canon Powershot A400. Martin is a molecular gastronomist; let’s all bring [...] […] #26 - ‘Coffee espuma with garlic and chocolate’ taken by Martin Lersch from Khymos, with a Canon Powershot A400. Martin is a molecular gastronomist; let’s all bring […]

]]> By: blog.khymos.org » Blog Archive » TGRWT #1 roundup - coffee, chocolate, garlic http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-12614 blog.khymos.org » Blog Archive » TGRWT #1 roundup - coffee, chocolate, garlic Wed, 02 May 2007 22:44:29 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-12614 [...] Coffee espuma with garlic and chocolate. Coffee and cream espuma with added chocolate and roasted garlic. Succession of taste and aroma: [...] […] Coffee espuma with garlic and chocolate. Coffee and cream espuma with added chocolate and roasted garlic. Succession of taste and aroma: […]

]]> By: Blog & White http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-11513 Blog & White Sat, 28 Apr 2007 15:57:09 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-11513 <strong>Chocolate-Coffee Mayonnaise with Garlic (TGRWT #1)...</strong> There's an old Alsacian joke going like this: “Chocolate is good, and garlic is good. How good is then chocolate with garlic?” When Martin at khymos.org organized the first They Go Really Well Together event suggesting to compose a... Chocolate-Coffee Mayonnaise with Garlic (TGRWT #1)…

There’s an old Alsacian joke going like this:

“Chocolate is good, and garlic
is good. How good is then chocolate with garlic?”

When Martin at khymos.org organized the first They
Go Really Well Together
event suggesting to compose a…

]]> By: Martin Lersch http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-11204 Martin Lersch Fri, 27 Apr 2007 21:28:19 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-11204 milkshake: Yes, you could certainly reduce the amount of garlic so people would only perceive the added complexity, but not the source of this complexity! And some other good tips there as well with regard to adding complexity to a dish. blogdonkulous: I've never used <a href="http://en.wikipedia.org/wiki/Asafoetida" rel="nofollow">asafoetida</a>, but I've smelled it and it really stinks due to the presence of several sulfurous compounds. But at lower concentrations it's reminiscent of onion, garlic, eggs, meat and white truffles according to McGee. It will certainly add complexity to your dish! milkshake: Yes, you could certainly reduce the amount of garlic so people would only perceive the added complexity, but not the source of this complexity! And some other good tips there as well with regard to adding complexity to a dish.

blogdonkulous: I’ve never used asafoetida, but I’ve smelled it and it really stinks due to the presence of several sulfurous compounds. But at lower concentrations it’s reminiscent of onion, garlic, eggs, meat and white truffles according to McGee. It will certainly add complexity to your dish!

]]> By: blogdonkulous http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-10436 blogdonkulous Wed, 25 Apr 2007 22:01:15 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-10436 See also asafoetida See also asafoetida

]]> By: milkshake http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-9558 milkshake Mon, 23 Apr 2007 21:31:41 +0000 http://blog.khymos.org/2007/04/22/coffee-espuma-with-garlic-and-chocolate-tgrwt-1/#comment-9558 A little of funky-tasting additive has often flavor-enhancing qualities - for example the drop of fish sauce in thai coconut milk-based curry or the anchovy in Cesar dressing. But it should be used sparingly, as a highlight. I think the roasted garlic is a clever choice for chocolate+coffee based dessert - but I would scale the garlic component down to one half of a clove, to the point people would not be able to recognize what it is but would say - "hmm, that's really tasty, I wonder what this extra stuff is" About the flavor-pairing theory: I noticed that addition of a small piece of a nice ripe Hass avocado does wonders in vanila milkshake - by framing the vanilla flavor. There are some bitter and flavorful phenolic compounds in avocado although I don't know how related they are to vanilin/ethylvanilin. A little of funky-tasting additive has often flavor-enhancing qualities - for example the drop of fish sauce in thai coconut milk-based curry or the anchovy in Cesar dressing. But it should be used sparingly, as a highlight. I think the roasted garlic is a clever choice for chocolate+coffee based dessert - but I would scale the garlic component down to one half of a clove, to the point people would not be able to recognize what it is but would say - “hmm, that’s really tasty, I wonder what this extra stuff is”

About the flavor-pairing theory: I noticed that addition of a small piece of a nice ripe Hass avocado does wonders in vanila milkshake - by framing the vanilla flavor. There are some bitter and flavorful phenolic compounds in avocado although I don’t know how related they are to vanilin/ethylvanilin.

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