Chocolate, much like fish sauce, has been used in savory recipes like stews to add flavor complexity. While chocolate can add a bit of bitterness, fish sauce instead adds umami richness. Made by fermenting fish (namely, anchovies) with salt over a period of time, Allrecipes explains that the final product is a salty condiment with a bit of tang and a punch of funk, that's similar to soy sauce, miso, or Worcestershire. So, how does this relate to chocolate sorbet?
In her blog Viet World Kitchen, Nguyen writes that she was inspired by a flavor pairing of chocolate truffle and fish sauce that she experienced at the Culinary Institute of America Worlds of Flavor conference. Inspired once again by Brian Levy's recipe for dark chocolate sorbet, she decided to take some creative liberties, swapping sea salt for fish sauce. The resulting dairy-free delight proved to be full of depth and savory flavor, thanks to the delicate use of fish sauce.
If that weren't enough, the Vietnamese-born chef even took to Instagram, sharing that she likes to amp up the umami even further by adding a bit of crunch with a drizzle of crispy chili oil. Are you just as pleasantly intrigued by this insane flavor combination as we are?
The Savory Ingredient Andrea Nguyen Adds To Chocolate Sorbet - Tasting Table
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