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.
If you’re eager to try out the new trend for yourself, check out The Daily Meal’s guide to delicious things you didn’t know you could pickle, like pork and corn.
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