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Monday, November 28, 2022

Study reveals why some people like to mix fries with ice cream

The two culinary passions united in a single dish, however, provoke more grin than at first glance and mouth watering.

By: MUI Kitchen Editorial Office

Dipping the fry in mayonnaise or ketchup has already become more assimilated. But what about tuning in with them frozen, Devon Café, a restaurant in Sydney, has proposed this strange combo (at least at first glance) that it did «Soft serve matcha with hot chips«, and he is killing it among the eaters of Australia. contained in Italian matcha ice cream served with some chips, The two culinary passions united in a single dish, however, provoke more grin than at first glance and mouth watering.

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Worse, damages aside, what if there’s a scientific explanation The reasoning behind this pairing? Well, there it is. And the answer lies with Peter Coquitt, chef and author of “Culinary Combinations Expert”.The Art and Science of Food Pairing“Joe also works with bioengineer Bernard Lahaus, a project that seeks to create the largest database of ingredients and flavors in the world. A work that explains, from an empirical basis, why some food harmony They work better than others and thus how to kill associations that may, at first, be inconsistent and yet, match: It’s a case of a salad of strawberries like Parmesan, honey and goat cheese or, for some, pizza with pineapple (ahem!).

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,A dish without texture or flavor can be boring after a few bites.Starting with this premise, Peter Coquit analyzes the three ingredients that make up the French fries-ice cream pairing. A winning combination. And its logic lies in the right balance between the crunchiness of potatoes and the tartness of ice cream; Radical temperature difference and sweet-salty balance. And going a step further, he says: Both foods contain molecules that secrete the smell of caramelized sugar. So, you already have all the logic to give credit and satisfy your crazy desire to dip some fries in ice cream. there you are!

With information from the gastronomist

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