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Questions tagged [pairing]

Food pairing questions, but only very specific ones. Do not use for "what goes with X?" (off-topic).

Unfortunately, "what goes with X?" is generally off-topic, since it leads to broad, opinion-based questions, and overlaps a lot with recipe requests.

For resources about discovering flavor pairings you might enjoy, see How can I find flavors that pair well with a given ingredient?

The only exceptions are very specific questions, giving a lot of detail about what the exact goals are. Notably, "improve flavor" or "taste good" are definitely not specific enough.

For more details, see:

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What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?

Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that would work well with the artificial sweetener and amplify or compliment the flavors?
RI Swamp Yankee
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Best cut of meat to pair with Gorgonzola?

I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly matter?
VolcanoLotus
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What Sampling Bread to use for Pulled Pork, open faced?

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it up into a gravy and fold it back in. I am entering…
mfg
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How safe is it to combine flavor extracts?

I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic. Just as an example, I've noticed that orange and…
metacubed
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How to choose non-alcoholic beverage pairings for filets mignon?

I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would (even if not in the same way). I'd also like it…
hairboat
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Honey-glazed gammon (ham) - What to serve with it?

I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This evening, however, I am planning on serving the joint hot as part of a main meal. I'm out of inspiration…
Ste
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What are some appropriate accompaniments for satay?

I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it didn't turn out all that well. Can anyone suggest…
ElendilTheTall
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Flavour matching with espresso in baking

I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item.
Diane Thompson
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Are there any general rules which can be used when determining tasty food combinations?

It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common knowledge. I'm hoping someone with more experience cooking knows of some general principles…
KthProg
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What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, and (possibly) baby corn A sweet, thin chili…
Esoteric Screen Name
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Cheese that Pairs with Spicy Food

I regularly make spicy Indian meals, but have been unable to find a cheese that pairs well. Does anyone know of one?
J126
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What types of sauces would pair well with boiled pork knuckles?

I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance out the fatty taste?
KMC
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What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?

On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in the pan and then the leftover juices is cooked…
DeVil
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