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food pairing corn tortilla

arboles de maridaje

angelica zermeño

on 23 May 2013

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Transcript of food pairing corn tortilla

maíz Productos horneados
pastelería y chocolate Lácteos Productos
mar Frutas
derivados Vegetales Cárnicos Queso
Mozzarella Kéfir Camarón Salami Food Pairing Heston Blumental Chef David Hernández Corn Tortilla Queso mozzarella Miel Caviar Kéfir Queso
Gorgonzola Pollo con aderezo de gorgonzola Lichi Maracuya Gelatina de Kéfir, lichi
y maracuyá Queso Gorgonzola Kéfir Lichi Guayaba Pollo Té limón Miel de abeja Violeta Camarón Betabel Chocolate oscuro Chile serrano Albahaca Cebiche de salmón Salmón Betabel Apio Aceite de olivo Vinagre de manzana Salami Salmón Salmón Jamón Ibérico Betabel Vinagre Balsámico Té Limón Nuez Pistache Avellana Pistache Nuez Avellana Queso Mozzarella Jamón Ibérico Durazno Lichi Mango Durazno Maracuyá Salmón Chile Poblano Shitake Aceite de oliva Vinagre Balsámico Jamón Ibérico Salsa de soya Aceite trufado Durazno Vinagre Balsámico Setas Esparragos Nuez Árandano Miel Aceite
oliva Miso Setas Mantequilla Eucalipto Árandano Miso Pimienta negra Salami Pato Pan de centeno Chocolate
Semiamargo Angélica Zermeño M. Asistente Noviembre 2012
Mayo 2013 Champiñón Setas Champiñón Tocino Pistache Jamón Ibérico Mostaza Durazno Castaña Ajonjolí Jamón Ibérico Naranja China Caviar Pato Aceite de Ajonjolí Setas Salsa de pescado Jitomate Albahaca Chocolate Semiamargo Jitomate Vinagre Balsámico Queso Gorgonzola Durazno Pan de centeno Queso Roquefort Yogurt Cardamomo Olive oil Chocolate Semiamargo Chile Poblano Vinagre Balsámico Té limón Té limón February, 2013
Sensory & Product Insights –PMF
Food Pairing, Nov 2012 Chef Heston Bluementhal (restaurant “Fat Duck” in UK) discovered that caviar and white chocolate are a perfect match.

Foodpairing is a method for identifying which foods go well together.

The method is based on the principle that foods combine well with one another when they share major flavor components

Foodpairing process starts with a flavor analysis of a product, that is to be combined.

The process results in a Foodpairing tree; a visual aid for chefs and cocktailmakers that indicates which ingredients match from a flavor perspective. The Science behind Food Paring Once the flavor components of a particular food have been analyzed, they are compared to a database of several hundreds other food & beverage products.

Products which have flavor components in common with the original ingredient are retained.

The results are then graphically presented on a Foodpairing tree.

The chosen food, here corn tortilla , is placed at the center of the tree and surrounded by possible combinations.

The shorter the branch, the better the match to the central ingredient. What is a Food Pairing Tree and how is it created? A Proof of Principal Approximately 50 prototypes were developed during these 2 months, some having just a few ingredients and other combining up to 15 ingredients.
Every Thursday, the prototypes developed during the week were tested internally and judged by a “chef” panel, delivering recommendations for improvements.
PMF R&D employees participated in several of these meetings, providing feedback and discussing next steps with the chefs at the University.
For the final session, conducted in Mexico City on November 15th, fifteen recipes were tasted. Out of this, 3 recipes were later deconstructed by single ingredients.
Next, some recipes are detailed. The full list of recipes created during this project is available upon request. The chefs at the Univarsidad del Claustro de Sor Juana” conducted the following activities:

Gathered most of the ingredients indicated at the FoodPairing Tree.
Identify and describe the ingredient´s aroma, texture, flavors and any specific characteristic.
Grouped the ingredients based on olfactory harmonious combinations.
Transform some of the ingredients using culinary techniques (i.e., roasting, frying, etc) to evaluate if these transformations had a positive impact on the ingredient.
Mixed these ingredients between them, evaluating combinations and quantities to be used of each. Findings A proof of principle was conducted in Mexico with the support of the Culinary school at the “Claustro de Sor Juana “ and the sponsorship of Sabritas. The project took aprox. 2 months.

It was demonstrated that Food pairing is an excellent tool for product development adding flavor complexity and multi flavor layering, through the use of ingredients not usually associated to our bases. However it does not provide clues on how to achieved a balanced combination of ingredients as presented by www.FoodPairing.com.

The right amount of ingredients used and the culinary processes applied are crucial to the final harmony of the combinations and this can only be provided by the support of chefs or food scientist with culinary background.

There were two dominant ingredient groups that pair amazingly good with corn tortilla: Cold meats and fruits. In the case of cold meat, its fat and salt content support the taste of corn tortillas. The fruits provided sweet and acid notes, that either provide flavor layering and cleanse the palate of any fat excess.

There seems to be no specific amount of ingredients to create a good flavor combination (it can be achieved with as little as 3 ingredients).

Among the basic flavors, it was clear that acid (coming mainly from fruits) plays a major role when combining with corn tortilla.

It was confirmed that using ingredients that are closer to the center of the tree provide a better flavor combination.

Many ingredients were used raw in several recipes. Also, it was found that conducting additional culinary transformations had a positive impact on the final flavor delivery.
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