Food –Ask someone who doesn’t have it ,then the importance will reflect in their eyes.But today we are not here to discuss that, We would like to brought our new flavor combinations which we have been trying lately to experience different combinations apart from having daily curries,gravies,masala and so on.
We Believe act of cooking is really like engaging in a relationship except that instead of another person, food becomes the object of your attention to fall in love. And just like people, food is also complicated to understand.Some personalities just don’t get along (such as olive oil with butter paneer masala); Sometimes you can be pleasantly surprised despite a negative first impression (turnips can be delicious); or sometimes, timing is everything (as in adding fresh herbs at the end of a cooking process). Just as we should make it a priority to strive to improve our relationships with those close to us, we can always deepen our relationship with the food we prepare.
Ingredients in cooking are like one individual being on which you can master yourself and it can really surprise you by its qualities and significance.It Has been recorded that there are more than 1oo k type of vegetation available apart from animal non vegetarian species for which humans are totally relied on.
Cooking is about combining flavors as well as applying different preparation techniques, and that is what gives the heart melting satisfaction . Let your mood guide where jump in—the food has no real beginning or end. Are you feeling restless but have nowhere to go? Check out our new 5 different flavor combinations to try with simple 3 ingredients to add on
Do you have a few days off from work and want to tackle a new and challenging recipe?
Are you feeling a craving for something rich?
In addition to your mood, let the food choose you for a dish. Some beautiful mushrooms may call to you from their baskets, or a pile of heirloom tomatoes may look irresistible. Give in! Seek to make your cooking routine more fun and spontaneous, while keeping in place solid cooking techniques.
5 UNIQUE DIFFERENT FLAVORS
Certain flavor combinations are so ingrained in our collective consciousness, it seems that they have always existed together. Part of their charm lies in their mass appeal and in not having to wonder whether someone will enjoy these flavors, because overall everyone does.
And yet, just as a timeless piece of clothing sometimes needs a new accessory to keep it relevant, timeless food combinations also benefit from a breath of fresh air. We seek to keep the recognizable quality in these flavors,but we also want to bring in a twist to keep the tasting interesting.
Timeless food combinations typically fall into one of two categories: The ingredients themselves are frequently prepared together, or the method of preparation (or cooking technique) sets the standard for serving. To change up these classics, we either introduce an ingredient not normally found in the preparation, or we prepare the standard ingredients in a different way using an untraditional technique.
- RED –HOT INNOVATION
CHILLI + COCONUT + TOMATO
This trio of flavors can be spicy, sweet, creamy, or all of the above. The ingredients’ different forms, as well as different cooking techniques, affect the outcome of your dish. Do you want a spicy, lively legume side dish?
Are you looking for light, seasonal salad? How about a roasted chile-coconut heirloom tomato salad?
Ethnic cuisine, such as Indian cooking, or those more focused on maintaining the purity of the ingredients, such as California cuisine,can guide these flavors.
Fresh chiles are most potent when eaten raw but soften considerably when roasted.Dried chiles are readily available and are rehydrated upon use. For flavorful seasoning, use powders. Use a mild pepper such as poblano for a mild heat, jalapeño for more heat, and habañero to blow the lid off of a dish. To add a bit of spice, mince a fresh chile pepper and cook it with other aromatic vegetables such as onion and garlic.
Fresh coconut is not as sweet as the processed variety. Coconut milk, sold in cans in most grocery stores, is a traditional base for Thai cooking. To increase the coconut impact in this combination, use coconut milk as a sauce component, as well as flaked coconut as a garnish.
Eat raw and slice tomatoes in salads. Sauté them for stir fries. Purée them into sauces for pasta and other treats or oven-roast them to deepen their flavor. Sun-dry them to bring out their natural sugars. To use tomato as an accent flavor, use chopped sun-dried tomatoes with roasted peppers and shredded coconut for a flavorful tapenade for grilled vegetables. Bump up the tomato by making a sauce with a chile accent.
2. SWEET & PUNCHY
PARSNIP + GINGER + BASIL
Sweet and mild parsnips with the fragrance and punch of ginger make a wonderful canvas for the addition of basil, lending an herbal, light clove and anise taste. Parsnips especially offer versatility—grate them into salads with a ginger-basil vinaigrette, roast them for side dishes, or purée them for a mashed potato–like consistency or for smooth soups.
Although it looks like a white carrot, a parsnip has a milder, sweeter flavor than its orange cousin. use smaller, more delicate parsnips grated in salads. Otherwise, parsnips are well suited to cooking techniques—broiling, roasting, and braising to soften and increase the sugars. Look for smaller parsnips, as the larger ones can have a woody, bitter center you must remove.
Fresh root is the way to go for this combination. To add the flavor of ginger without the texture or to evenly distribute in sauces, use ginger juice. Grate fresh ginger, wrap it in cheesecloth, and squeeze it over a small bowl. If you don’t frequently use fresh ginger, you can freeze what’s leftover. This actually makes the grating easier, too.Instead of cheesecloth, you can also try a garlic press.
Dried basil loses most of its flavor, so stick with fresh whenever possible. When making basil oil, as in this recipe, use a small amount of fresh spinach leaves with the basil.You won’t be able to taste the spinach, but it will help create a rich green color that offers a great contrast to the creamy white parsnips. Look for Thai basil as a variation and to accent the ginger for an Asian slant.
3. A WARM TOUCH OF FALL
APPLE + HONEY + ALMOND
The leaves start to turn, a chill blows in, and apples are in season. This delicious combination uses apples primarily in desserts by adding intensely sweet honey (applied in a number of different ways) and the mild crunch of almonds.Try a strudel or coffee cake using the combination ingredients, whose flavors closely associate with cinnamon and nutmeg.
This recipe uses dried apples, which provide a rich, concentrated flavor without adding moisture to the dough. For a different effect, substitute thinly sliced tart apples, such as Granny Smith. Or make a homemade honey-spiked applesauce topped with candied almonds.
Make a bolder honey statement by using a dark, flavorful variety such as wildflower honey.
Almonds have much potential: as a textural element toasted and chopped, ground into a flour for sweet breads or cakes, in an extract for additional flavoring, or as a paste to create fillings for strudels and pastries. To maximize the almond flavor, combine two or more of these options.
4.SUGARY BUT TANGY LIKE A SASS
APPLE + FENNEL + LEMON
Pairing fruit with vegetables, as in this combination, often provides delicious contrast in flavor and texture. The tart, crisp apple joins with the crunchy, anise-like fennel, combining sweet and savory tastes. Lemon brings balance, providing the acid needed to make the flavors dynamic. The technique you choose will greatly affect the combination flavors, as both apple and fennel are versatile in preparation methods. This application takes advantage of a simple, uncooked salad. But experiment with cooking the ingredients to change the profile Or take this combination to the sweeter side and make lemon panna cotta with candied fennel and apple compote.
For purity of flavor, extract apple juice in a vegetable juicer or seek out a good-quality natural apple juice. For the greatest texture and crisp flavor, opt for raw apples such as Pink Lady or Gala for sweetness or Granny Smith apples for tartness. Cooking softens the intensity of the apple’s flavor and texture. To let the apple flavor dominate, make an apple compote accented by fennel frond and lemon rind.
Fennel’s most intense flavor comes when it is raw and crunchy. When roasted, it transforms into a soft and mellow taste. Fennel seeds often flavor dishes, its frond used as an herb. Take advantage of the whole vegetable, even if the recipe does not call for it. The following application calls for the bulb only, but cut off the fronds to use as a flavorful herb you can add to the vinaigrette. reserve the long stalks to add to other vegetables when making stocks and soups.
Typically, in this combination, lemon serves as an accent component. The bright acidity of the lemon acts as a natural foil to the tart-sweet flavor of apples.
5.EARTHY WITH A SIDE OF CRISP
CUCUMBER + BEET + CABBAGE
The light, crisp cucumber meets other bright vegetables to create unique flavor play and crisp textures. Of the bunch, cabbage is the most versatile ingredient—leave it raw and crunchy in salads or cook it down for stews and side dishes. Most recipes use cucumbers raw, but beets need to be cooked. Pickling all three ingredients is an option, but this application creates an amazing salad using raw cucumber and cabbage and roasted beets.
Eat them raw, slice them up and serve with dip, or chop them and throw into salads. Because of cucumber’s high water content, this vegetable generally doesn’t cook effectively.For the best tasting cucumbers, wait for the summer locals to turn up at your farmers’ market (or in your garden). To increase the impact of the cucumber, leave it raw and crunchy and serve with the other cooked and soft ingredients; it will provide a noticeable textural contrast.
Unless you use beets solely as a natural food coloring, cook them before eating. Beets keep well once cooked, so prepare them in advance and refrigerate them until use. They are also available precooked in the refrigerated section of your grocery store. To make this combination more about beets, make a borscht-style soup (a beet-based soup of Eastern European origin often served cold) topped with crunchy cucumber and cabbage.
Cabbage is most flavorful when raw as in salads or a sandwich wrap. It is cooked to soften its flavor in soups and stews. All of these preparations work with this combination; just bump up the quantity to increase the cabbage’s flavor against the strong beet.