Impatient raisin waiting to be cooked
More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica and Chemical and Engineering News. Based on predicted aroma similiarity participants are given two or more ingredients to cook with and blog about. The idea is based on a science guided approach to bring together ingredients one might otherwise not have used together when cooking. Altogether somewhere between 100 and 200 recipes have been submitted in previous rounds, so it’s worthwhile browsing through the rounds-ups that have been published. Some readers have inquired about a continuation of the blogging event, and I’m happy to announce a new round of TGRWT starting today here at Khymos. In previous rounds two ingredients were chosen, but this time there is a slight twist as there is only one ingredient: raisins. Participants will then be able to select one (or more) ingredients to pair with raisins using food pairing trees at the Foodpairing website. Raisins alone rarely play a significant role in cooking, but their rich flavor arising from enzymatic browning reactions (as opposed to the non-enzymatic Maillard browning), and as such they are one of the rare examples of desirable enzymatic browning. I believe raisins should open up a host of possibilities ranging from savory dishes to the obvious sweet ones and look very much forward to see your contributions!