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/ck/ - Food & Cooking

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>> No.18122573 [View]
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>> No.16837222 [View]
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>> No.16417455 [View]
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>> No.15687487 [View]
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>>15684920

>> No.15528200 [View]
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15528200

experiment and combine matching flavours

>> No.15353870 [View]
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15353870

>> No.15260653 [View]
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15260653

>>15255364
>>15256428
>>15257386
>>15257479
>>15258711
>>15258821
Here's a third one if anybody's interested.

>> No.6818832 [View]
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>>6817317
Indian cookbooks are probably your best bet aside from your own tongue and brain.

The why of spices working together is almost always chemical - whether spice one opens up your Na/Ca channels to help spice two punch through, or even that certain chemicals contained in spice one and spice two are similar or complementary in structure.

Classic combinations are generally classic for a reason: trial and error leading to a favourable flavour profile... that profile might be region-specific (you think of cilantro and basil going together in Thai food, but not so much French), or even widespread (cilantro and cumin, basil and garlic), but it's always a good place to start.

Other than that, trial and error. Caraway, nutmeg, and white pepper work pretty well together. I wouldn't have thought to try it, aside from that one time playing around with seasoning for peas.

>> No.6652803 [View]
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>>6652696
So pixelated.

>> No.6524084 [View]
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6524084

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