It’s time for the second round of the They go really well together food blogging event (hereafter referred to as TGRWT #2). Ingredients to pair this time are banana and parsley, which should be an easy match compared to last round with coffee, chocolate and garlic. Deadline is June 1st, so there’s still a couple of weekends left for you to do some experimental cooking. The event and round-up is hosted by Tara over at Should you eat that, so check out her post with instructions on how to participate!
He gives an example of this creative process in action. “I was cooking rabbit stew for the kids last summer in France, lifted the lid and threw in chopped parsley and got a smell of banana.” Which prompted him to pair banana with parsley, and banana with tarragon. “It worked really well.”
I have found odour activity values (OAV) for parsley, but not for banana. A search at The good scents company reavels that (Z)-3-hexen-1-yl formate and linalool are present in both banana and parsley. When comparing the OAV data of parsley with a search for banana only at The good scents company oct-1-en-3-one and (Z)-hex-3-enyl acetate were also found. Please post a comment if you have more data on the volatile compounds of this pairing and their OAV values.
flavor pairing, molecular gastronomy, TGRWT