Tag Masaharu Morimoto

TGRWT #9: Chocolate tagliatelle with parmesan cream

Chocolate pasta suspended for drying. For this round of TGRWT I decided to use the recipe (Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I…

Two flavour pairing case studies

In previous posts and comments I have suggested that flavour pairings based on key odorants could be explored by looking at odor activity values (= ratio of volatile compound to it’s threshold). If two foods share one or more key…