Taste Buds and Molecules by Francois Chartier
Author:Francois Chartier
Language: eng
Format: epub
ISBN: 9781118296240
Publisher: John Wiley & Sons, Ltd.
Published: 2012-03-26T16:00:00+00:00
complementary foods based on dimethylpyrazine (cocoa) and eugenol (cloves). The foods harmonized beautifully with this great red Châteauneuf-du-Pape, with its clearly defined notes of cocoa and cloves. The carefully selected food included Inuit caribou cooked in its juices with blackberry seeds, two types of celeriac purée (licorice and clove), honey fungus with cacao nibs, and Thai basil leaf.
Cloves at the Table
In Europe, cloves are used mainly to enhance the taste of desserts, while in most other parts of the world they serve to render meat’s flavor more complex. The main use of cloves, however, is to perfume the well-known Indonesian cigarettes called kreteks—95% of world clove production is for this purpose!—which contain about 40% cloves.
We find cloves in classic recipes such as gingerbread, sauerkraut, pineapple-glazed ham (cooked pineapple also contains eugenol; see the “Pineapple and Strawberries” chapter), the traditional Quebecois pig trotter stew (ragoût de
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