{"id":353,"date":"2021-07-25T15:31:16","date_gmt":"2021-07-25T20:31:16","guid":{"rendered":"https:\/\/comer.me\/?p=353"},"modified":"2022-01-23T17:23:47","modified_gmt":"2022-01-23T22:23:47","slug":"maridaje-de-alimentos-food-pairing","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/maridaje-de-alimentos-food-pairing\/","title":{"rendered":"Maridaje de Alimentos (Food Pairing)"},"content":{"rendered":"<p>\u00bfArmon\u00edas qu\u00edmicas, o mito urbano?<\/p>\n<p><!--more--><\/p>\n<p>Un <a href=\"https:\/\/www.scientificamerican.com\/article\/flavor-connection-taste-map-interactive\/\" target=\"_blank\" rel=\"noopener\">interesant\u00edsimo interactivo de Scientific American<\/a> nos ayuda a visualizar las similitudes entre ingredientes, en t\u00e9rminos de compuestos de aroma y sabor que comparten. En breve, la l\u00f3gica de esta armon\u00eda es que dos o m\u00e1s ingredientes que compartan compuestos armonizar\u00e1n bien.<\/p>\n<p>A partir de esta l\u00f3gica se han compilado tablas de armon\u00edas de sabor y aroma que a priori pueden ser extra\u00f1as pero que trabajan bien en conjunto. Algunas de ellas, tomadas de la lista de <a href=\"https:\/\/khymos.org\/molecular-gastronomy\/flavor-pairing\/\">Khymos<\/a>, son:<\/p>\n<ul>\n<li><strong>Banana y perejil<\/strong>. Comparten el odorante formiato de (Z)-3-hexen-1-ilo y otros<\/li>\n<li><strong>Frutilla y cilantro<\/strong>. Comparten el (Z)-3-hexenal<\/li>\n<li><strong>Chocolate blanco y caviar<\/strong>. Comparten la trimetilamina<\/li>\n<li><strong>Pi\u00f1a y queso azul<\/strong>. Comparten el hexanoato de metilo<\/li>\n<li><strong>Zanahoria y semilla de cilantro<\/strong>. Comparten la ionona. Quiz\u00e1 por eso el <a href=\"https:\/\/www.le-fort.org\/chutney-de-zanahoria\/\">chutney de zanahoria<\/a> es tan bueno.<\/li>\n<\/ul>\n<p>Se han desarrollado plataformas como <a href=\"https:\/\/www.foodpairing.com\/es\/home\" target=\"_blank\" rel=\"noopener\">Foodpairing.com<\/a> que permiten explorar estas armon\u00edas y se han invertido muchos ciclos de procesador realizando an\u00e1lisis de alimentos y sus odorantes para encontrar combinaciones interesantes.<\/p>\n<h2>\u00bfY si no?<\/h2>\n<p>Un interesante <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0963996920301496\" target=\"_blank\" rel=\"noopener\">art\u00edculo cr\u00edtico de Charles Spence<\/a> sobre maridaje entre alimentos y bebidas sostiene que esta armon\u00eda no es tan simple ni tan qu\u00edmica, sino que establece cuatro ejes para el maridaje de ingredientes: \u00a0cultural, perceptual, fisicoqu\u00edmico, y conceptual, ampliando las posibilidades y la complejidad.<\/p>\n<figure id=\"attachment_363\" aria-describedby=\"caption-attachment-363\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-363\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/07\/con-arrz.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pollo tikka masala\" width=\"1200\" height=\"675\" \/><figcaption id=\"caption-attachment-363\" class=\"wp-caption-text\">La cocina india es distinta<\/figcaption><\/figure>\n<p>La cocina asi\u00e1tica nos presenta tambi\u00e9n un escenario interesante. En determinadas cocinas no nos guiamos por armon\u00edas sino que por contrastes (maridaje negativo), y por ejemplo <a href=\"https:\/\/arxiv.org\/ftp\/arxiv\/papers\/1502\/1502.03815.pdf\" target=\"_blank\" rel=\"noopener\">la cocina india establece sus armon\u00edas mediante la cantidad de ingredientes compartidos<\/a>, principalmente las especias y no en armon\u00edas entre ingredientes distintos. <a href=\"https:\/\/arxiv.org\/ftp\/arxiv\/papers\/1803\/1803.04343.pdf\">Singh y Bagler (2018)<\/a> presentan datos al respecto, que resumimos abajo.<\/p>\n<ul>\n<li><strong>Maridaje positivo<\/strong>: Italia, \u00c1frica, Caribe, EE.UU., subcontinente indio, M\u00e9xico, oriente medio.<\/li>\n<li><strong>Maridaje negativo<\/strong>: Europa del norte, Jap\u00f3n, Corea, Europa oriental.<\/li>\n<\/ul>\n<p>Para resumir, hay un momento para combinar y un momento para contrastar, dependiendo de nuestra intenci\u00f3n culinaria y de la cocina con la que estemos trabajando. Es conveniente conocer qu\u00e9 aromas tienen nuestros ingredientes para poder combinar bien y sustituir mejor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfBodas qu\u00edmicas o fiesta de contrastes?<\/p>\n","protected":false},"author":4,"featured_media":16160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[911],"tags":[935],"class_list":["post-353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-moleculas","tag-semana-15","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-5H","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":93,"url":"https:\/\/le-fort.org\/cocina\/demi-glace-de-cafe\/","url_meta":{"origin":353,"position":0},"title":"Demi Glace&#8230; \u00bfde Caf\u00e9?","author":"Rod","date":"6 de Mayo, 2018","format":false,"excerpt":"La carne \"sellada\" y el caf\u00e9 comparten una serie de compuestos que imparten aroma y sabor producto de las reacciones de Maillard. Es, entonces, posible preparar un demi glace vegano, aunque suene a contradicci\u00f3n.","rel":"","context":"En &quot;Qu\u00edmica&quot;","block_context":{"text":"Qu\u00edmica","link":"https:\/\/le-fort.org\/cocina\/categoria\/quimica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/cafe.jpg?fit=1024%2C640&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/cafe.jpg?fit=1024%2C640&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/cafe.jpg?fit=1024%2C640&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/cafe.jpg?fit=1024%2C640&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":13577,"url":"https:\/\/le-fort.org\/cocina\/pizza-queso-azul-pera-nueces\/","url_meta":{"origin":353,"position":1},"title":"Pizza de Queso Azul, Pera y Nueces","author":"Le-Fort.org","date":"22 de Enero, 2019","format":false,"excerpt":"Receta de Pizza de Queso Azul, Pera y Nueces, una pizza que armoniza mucho mejor de lo que suena.","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/01\/pizza-azul-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/01\/pizza-azul-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/01\/pizza-azul-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/01\/pizza-azul-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/01\/pizza-azul-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6944,"url":"https:\/\/le-fort.org\/cocina\/anis-estrella\/","url_meta":{"origin":353,"position":2},"title":"An\u00eds Estrella","author":"Le-Fort.org","date":"5 de Noviembre, 2015","format":false,"excerpt":"El An\u00eds Estrella es una especia que tiene tambi\u00e9n propiedades medicinales. 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