Flavor Bouncing or Foodpairing explained by Grant Achatz of Alinea Restaurant

Grant Achatz explaining what Foodpairing - or Flavor Bouncing as he calls it - is all about. Grant Achatz is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine.

[@rhejdirogth]

This is how I've always cooked..

[@Meta14ever]

What's the rule ?... tell us more about the chemical and aroma compounds that pair these foods

[@FoodpairingCompany]

Hi Ivailo, we have numerous descriptors & aroma categories that explain in more detail which food pairing works. You can find out more of these on our blog: blog.foodpairing.com or our newly published book: 'The Art & Science of Foodpairing'.

[@JMacsAmateurKitchen]

Incredible this doesn’t have more views

[@MD-jf9cu]

because the paper is upside down lol

[@salbil5511]

Incredible awesome