Why Do Flavours Go Together?
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Discussion

Doofus

Original Poster:

33,750 posts

199 months

Yesterday (19:21)
quotequote all
Chicken and tarragon.
Fish and dill
Duck and orange
Beef and horseradish
Lamb and mint
etc

Do certain flavours actually, scientifically, go well together, or are we just conditioned to believe that they do?

shirt

25,218 posts

227 months

Yesterday (19:26)
quotequote all
Try this book:

https://www.amazon.com/Flavour-Thesaurus-Niki-Segn...

Half science half anecdotal, but it’s decent.

Wills2

28,798 posts

201 months

Yesterday (19:31)
quotequote all

The only one on that list is Lamb and mint for me, you can keep the rest awful combinations.


Doofus

Original Poster:

33,750 posts

199 months

Yesterday (19:32)
quotequote all
shirt said:
Try this book:

https://www.amazon.com/Flavour-Thesaurus-Niki-Segn...

Half science half anecdotal, but it s decent.
Thank you, I'll take a look although my question is actually 'why'? not 'what'? smile

shirt

25,218 posts

227 months

Yesterday (20:10)
quotequote all
She goes into that. Some of the science behind it. It’s less of a recipe book, more a discussion that could be started off by your opening post.

I don’t have it to hand so can’t really contribute more.

Doofus

Original Poster:

33,750 posts

199 months

Yesterday (20:13)
quotequote all
Cool, thanks. smile