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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“However, previous studies showed that the digestibility of dulse proteins is bad because of the cell-wall encapsulating cytoplasmic proteins and the presence of fibers.”
dulse proteins → have → low digestibility
“demonstrate how dashi can be prepared from local, Nordic seaweeds, in particular the large brown seaweed sugar kelp (Saccharina latissima) and the red seaweed dulse (Palmaria palmata), possibly combined with bacon, chicken meat or dried mushrooms to provide synergy in the umami taste”
sugar kelp (Saccharina latissima) and red seaweed dulse (Palmaria palmata) → provide → synergy in the umami taste
“Dulse and dashi from dulse are proposed as promising novel ingredients in the New Nordic Cuisine to infuse a range of different dishes with umami taste, such as ice cream, fresh cheese and bread”
dulse and dashi from dulse → infuse → a range of different dishes with umami taste