Comments on: TGRWT #5: Chocolate and meat http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 13:28:16 +0000 http://wordpress.org/?v=2.5 By: Simon http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-62783 Simon Fri, 25 Jan 2008 19:37:21 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-62783 I made a small tasting dish with small, puff-pastry rounds, baked with prosciutto and topped with a very simple, slightly spicy chocolate sauce. It was a nice trio of flavors - next time I will certainly pair it with a spicy red wine. I made a small tasting dish with small, puff-pastry rounds, baked with prosciutto and topped with a very simple, slightly spicy chocolate sauce. It was a nice trio of flavors - next time I will certainly pair it with a spicy red wine.

]]> By: Ed http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-30797 Ed Wed, 22 Aug 2007 23:54:03 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-30797 Yes, I use chocolate with game and chilli but am just wondering if I can get it to work with bacon! Yes, I use chocolate with game and chilli but am just wondering if I can get it to work with bacon!

]]> By: Handles http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28312 Handles Mon, 06 Aug 2007 00:41:35 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28312 p-Cresol = 4-methylphenol. Another one shared between cocoa and boiled beef in your table. p-Cresol = 4-methylphenol. Another one shared between cocoa and boiled beef in your table.

]]> By: Jesse http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28306 Jesse Sun, 05 Aug 2007 23:32:37 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28306 Mole with Beef is not a very popular dish in Mexico, in fact, i can't remember the last time i saw that pair in a Restaurant menu. Moles are made with Poultry in mind, even Pork if the ingredients start to get away from Chocolate and move towards seeds and spices. This is going to be an interesting challenge. Mole with Beef is not a very popular dish in Mexico, in fact, i can’t remember the last time i saw that pair in a Restaurant menu. Moles are made with Poultry in mind, even Pork if the ingredients start to get away from Chocolate and move towards seeds and spices.

This is going to be an interesting challenge.

]]> By: chadzilla http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28247 chadzilla Sun, 05 Aug 2007 14:35:29 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28247 Just like Mikael above, my first thoughts went to Mexican mole with carne. It seems like chocolate and meat are a natural pair. Still, it's interesting (and will continue to be) to see what 'off the wall' manifestations of this combination will come from this challenge. I also have to throw in the 3rd element of a good red wine, which naturally goes well with meat and chocolate. We have had a recurring tendency in our kitchen lately to serve cocoa nibs with meat for texture and flavor. It's currently on our menu with lamb rack, rosemary mint polenta, and sun-dried cherries. Just like Mikael above, my first thoughts went to Mexican mole with carne. It seems like chocolate and meat are a natural pair. Still, it’s interesting (and will continue to be) to see what ‘off the wall’ manifestations of this combination will come from this challenge.
I also have to throw in the 3rd element of a good red wine, which naturally goes well with meat and chocolate.
We have had a recurring tendency in our kitchen lately to serve cocoa nibs with meat for texture and flavor. It’s currently on our menu with lamb rack, rosemary mint polenta, and sun-dried cherries.

]]> By: Mikael Johansson http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28225 Mikael Johansson Sun, 05 Aug 2007 11:35:25 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28225 This seems to be an almost trivial challenge: I usually add cocoa powder or really dark chocolate almost every time I do a Texas(ish) Chili. OTOH, it would seem that I do this to match the chili with the chocolate. It might be interesting to try to poke at chocolate + meat without the capsaicin backup... This seems to be an almost trivial challenge: I usually add cocoa powder or really dark chocolate almost every time I do a Texas(ish) Chili.

OTOH, it would seem that I do this to match the chili with the chocolate. It might be interesting to try to poke at chocolate + meat without the capsaicin backup…

]]> By: M. http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28217 M. Sun, 05 Aug 2007 10:58:51 +0000 http://blog.khymos.org/2007/08/05/tgrwt-5-chocolate-and-meat/#comment-28217 In general on recipes in which game is combined with chocolate [examples can be find <a href="http://blogger.xs4all.nl/wk9/category/23797.aspx?Show=All" rel="nofollow">here</a>] a very little bit chocolate is used, less then 5% I think. You don't detect chocolate as such [as a result of sharing flavour compounds?] but it does something to the dish. I wonder if that something could be taste instead of smell. Does taste[s?] of chocolate <a href="http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/" rel="nofollow">suppress and/or enhance</a> taste[s] of meat? In general on recipes in which game is combined with chocolate [examples can be find here] a very little bit chocolate is used, less then 5% I think. You don’t detect chocolate as such [as a result of sharing flavour compounds?] but it does something to the dish. I wonder if that something could be taste instead of smell. Does taste[s?] of chocolate suppress and/or enhance taste[s] of meat?

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