你能猜出2015年最受欢迎的口味趋势是什么吗？
肯代尔大学烹饪学院（Kendall College Culinary School）已经预测出最新的口味趋势是酸味，酸味即将风靡所有的餐厅。
2014年12月11日/下午05：57
乔安娜•凡托兹（Joanna Fantozzi）编辑
Umami is so last year… bring on the pickles!
鲜味已经过时啦！请上酸黄瓜！
美国美食网站每日一餐（The Daily Meal）独家报道了2015年全国最好的餐厅中最受欢迎的口味。今年（2014）流行的是混合甜点和大量的鲜味食品 – 从意大利面食顶部的松露到香菇，蘑菇已经在我们最爱的汉堡中得到了广泛应用。但是2015年的流行口味将围绕卤水展开，我们和肯代尔大学烹饪学院的代表进行了交谈，他透露：除了其它口味，2015年酸味和腌制食物将大受欢迎，尤其是在鸡尾酒中。
克里斯多夫•科特克（Christopher Koetke）是肯代尔大学烹饪艺术学院的副校长，他说：“酸味让食物尝起来清淡活泼，因此它对于食物来说很重要。把酸味和其它味道混合在一起是一种很有趣的口味。将酸味和其它口味混合是为了中和酸味，太酸会使人尝不出其它的味道，会使人的味觉扭曲，因此酸味可以被甜味，脂肪抵消，在某种程度上盐也可以抵消酸味。”
Koetke解释说，有几种将酸味用于菜肴提味的方法，包括酸洗，或是把韩国泡菜，德国酸菜，甚至是芥末加到菜肴中。让食物达到合适酸度的另一个重要方法是将酸柑橘加到菜肴中，如柠檬，酸橙甚至是尚未成熟的水果汁液。将醋樱桃添加到甜香肠中，或是将一块无糖的希腊（Greek）酸乳酪加在白切鸡上面。科特克说将酸味和其它口味混合时，要记住只要涉及到酸，少即是多。
美国肯代尔大学 - Kendall College
中文介绍页面：http://kendall.gheac.com/
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Can You Guess What Will Be the Biggest Flavor Trend in 2015?
The Kendall College Culinary School has predicted that the newest flavor trend that will be invading restaurants everywhere is sour
December 11, 2014 | 05:57 PM By Joanna Fantozzi, Editor
Umami is so last year… bring on the pickles!
The Daily Meal has the scoop on what may be the biggest food trends in the nation’s best restaurants in 2015. This year was all about the hybrid dessert, and heaps of umami flavor — from shaved truffles atop pasta dishes to shitake mushrooms invading our favorite burgers. But 2015 is going to be all about that brine. We spoke with a representative from the Kendall College Culinary School in Chicago who predicted, among other things, that sour flavors and all things pickled are going to be big in 2015, especially in cocktails.
“Sour makes food taste light and zippy, which is why it is so important in food. It is a very interesting flavor that is being incorporated more,” said, Christopher Koetke, vice president, School of Culinary Arts at Kendall College. “It’s about balance. Too much sour can be overpowering and really twist up your palate. Thus, sour can be off-set by sweet, fatty, and to a certain degree, salt.”
Koetke explained that there are several ways that sour taste can be used to kick up a dish’s flavor, including pickling, or adding kimchi, sauerkraut, and even mustard to dishes. Another important aspect of hitting the right sour notes is adding tart citrus to your dishes like lemon and lime, and even the juice of unripe fruits. Add vinegar cherries to sweet sausage, or scoop a dollop of unsweetened Greek yogurt atop a chicken dish. Play with the flavors, said Koetke, but remember that when it comes to sour, less is more.
【原文引自】：http://www.gheac.com/thread-7219-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
没有评论:
发表评论