I’m a reforming carnivore. I used to eat red meat three times a week; now it’s about once every week or even a little less. My fish choices tend to be “steaky” though- tuna, salmon, etc. Which is fantastic, since I love red wine. And, red wine is the perfect complement for steaks and red meat.
We’ve known about these food pairings for a while. High tannin wines and fatty foods. Other pairings- pastrami and pickles (none of those “fake” pickles- real sour, or at least half sour ones, are the best pairs. Believe it or not, pop and hamburgers are good matches, too.
The fats, these oral lubricants, mitigate the astringents in the high tannin wines (or vice versa). Yes, they are only mildly astringent (including coffee and tea), but repeated exposure builds up to a “reasonable level”. When we eat these fatty, greasy foods, our saliva is “over-lubricated”; which provides a slippery tongue sensation. Yet, drinking dry red wines, teas, or acidic fruits yield a dry sensation, because the proteins in our saliva precipitate out.
These food pairings are exactly how new foods are developed, how meals are planned- by those well-skilled in the science of food. I admit that my cooking relies on my scientific knowledge. I enjoy developing new dishes to excite the palates of my guests. (Sunday through Thursday are just the family; Fridays and Saturdays are when our guests are invited. But, dinners are always my chance to “get back to the lab”.)
So, I enjoyed an article that was recently published in Current Biology . Dr Paul Breslin, with a dual appointment (Rutgers University and Monell Chemical Sciences Center), has been studying chemical and sensory relationships in foods for a while. With five co-researchers (all at Monell, with various dual appointments at Suntory, AgroSup Dijon, among other food companies), they studied the cumulative effect of drinking astringents, as well as their ability to “cut down” the fattiness feeling in dried meat consumption.
They found that repeated exposures to mild or strong astringents amplified the individual effects. The effect increased exponentially until it reached an asymptote, over the course of 80 repeated exposures (sips). [They tested grape-seed extract, epigallocatechin-gallate (green tea) and aluminum sulphate.] Once this baseline was determined, the researchers provided dried meat to the subjects and then afforded them the astringent or just plain water. And, as expected, the fatty foods felt less fatty as a result of the imbibing of the astringents. If the subjects continued to eat the fatty food without the astringent, they noticed even higher level of fattiness.
So, before you plan your next meal, study a little science. Learn about food pairings. Your family (and guests) will benefit from that knowledge.
Love red meat, love red wine. Unfortunately, I can’t do much of either as migraines tend to come on. Love fish and seafood, having recently finding I DO like salmon! Tastes change with age 😉 always better, right? Enjoyed the science behind the pairings. Please, sir… I want some more!
Hmm.. There are things that you could add to your menu that may make those migraines never visit… We should talk.
And, yes, our tastes clearly change with age…Who’d a thunk I’d eat Brussels Sprouts?
Food pairing are much more complicated than I’d like! I don’t eat red meat but I do like a hearty glass of red wine. I’d love to hear your menu for disappearing migraines that you mentioned to PeggyLee – perhaps that should be your next post? Please?
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Thanks, Suerae! Just so you know- I’m not sure if there’s enough there for a blog- and my blog is populated THROUGH Thanksgiving, already…so, IF I get around to it this weekend, it could appear this month…
That would be GREAT! Thank you Roy!
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I don’t drink wine, cola, tea or coffee. And the thought of orange juice with a steak. Yuck. I do get a lemonade some times when I eat out, which is usually a fatty meat product. Mostly I drink water. I guess you’d better not invite me over-huh?
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The thought of water with steak is no more appealing to me, either, Ann! Lemonade would work- but hot water with lemon would be even better.
To be honest, it’s why Pelegrino tastes pretty good with beef- it has a slight astringency to it…
And, you are welcome to join for dinner any time- your eating habits are your hindrance…not mine. (But, I sense there are religious restrictions in these proscriptions.)
I always wondered whether there was a science behind food pairings! =) My palate is not very sensitive, but sometimes there’s just an inkling of why things taste better together and I hadn’t thought about fattiness plays a role!
Samantha Bangayan recently posted..Unrecognized Passion
Ah, yes, leave it to science to prove why certain diets have evolved, Samantha!
I don’t think much about my food pairings but your post is definitely food for thought. You didn’t mention drinking milk but we drink milk with most of our meals. I drink Dr. Pepper, water and vitamin waters/energy drinks during the day.
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Milk does not enhance the flavor of meats (for this I can only rely on research, since my religion forbids the consuming of milk and meat together; it is consider genocide [eating the nutrition of the generation to come as one consume the generation that exists now]) Those waters/drinks that have acids (most do), as does Dr. Pepper (among the highest) will provide the astringency to bring out some of the meat flavor, Janette.
Love red meat! But no wine (I follow the Halal rules). But water with every meal is the way for me. Recently, I have misses out on going to the gym, so I take extra care of what I am putting in my mouth!
As for fluids – only water, no ready made juices, no caffeine! My mom is really particular about food pairing – still have to get used to that habit!
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There is Halal red wine (yes, ZERO alcohol), Hajra- Kevser Tabak (among others). So, go and enjoy~!
I have gone from lover of red meat (20 yrs of age) to rarely eating it (once a week or less) to almost never eating it (health-related).
What I wanted to know is, while the astringent in red wine reduces the feel of fats in the dish, does it help the body better process it too?
Helene Poulakou recently posted..NaNoWriMo 2012: Write this Novel
Yes, Eleni, red wine also helps our body better process red meats. So, we like it better and employ it better- what a combination!
Quite an interesting read. I’ve heard of this before, but to my dishonour, never really gave it much attention. Wish I were more motivated to enhance my food choices. I’m boring that way.
P.S. Did you mean “Red Wine” in the third paragraph?
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Ah, Jeffrey, I think I use my culinary arts and skills as a replacement for my time in the laboratory. Which also accounts for my constant improvisation and changes to the methods that I employed previously for various dishes. You should try it- you may find your stomach approves!
And, yes, I did- thank you!
This blog of yours with the pairings guide has been enlightening. I am not a big fan of meat myself, however cannot stop myself when it comes to chicken or fish. Do you love barbeques? I want to ask specifically the drink of your choice to go with it.
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I think when you say barbeque, Mary, you are referencing pork. That is not among the items legal on my diet. So, I’ve never partaken. The closest I’ve come is short ribs with my own sauce- which I pair with a wonderful chateauneuf-du-pape…
Thank you Roy for the suggestion. BIngo, pork was indeed my reference. I shall keep your recommendation in mind in my next summer get together.
Mary Walsh recently posted..Master Cleanse aka “Lemonade Diet” – Day 7
Enjoy it, Mary- but try to make sure that our Congressfolks STOP dealing in pork 🙂