{"id":737,"date":"2016-03-05T06:30:27","date_gmt":"2016-03-05T05:30:27","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=737"},"modified":"2017-11-10T11:46:34","modified_gmt":"2017-11-10T10:46:34","slug":"algens-basta-smakkamrater","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/algens-basta-smakkamrater\/","title":{"rendered":"\u00c4lgens b\u00e4sta smakkamrater"},"content":{"rendered":"

Smakkamrater \u00e4r smaker som f\u00f6rst\u00e4rker varandra. Smaker som plockar fram de allra b\u00e4sta sidorna hos den andra. Som f\u00f6rh\u00f6jer, ger en \u00f6verraskande twist, tonar ner n\u00e4r det beh\u00f6vs och ja\u2026smaker som \u00e4r bra f\u00f6r varandra helt enkelt. N\u00e4stan alla r\u00e5varor har ett g\u00e4ng goda v\u00e4nner och idag presenteras h\u00e4r \u00e4lgens v\u00e4nkrets.<\/strong><\/p>\n

Smaken har definitivt stor betydelse f\u00f6r det vi \u00e4ter. Den \u00e4r inte allt, men mycket. Egentligen engagerar maten alla sinnen. Vi sniffar i oss dofterna, njuter av f\u00e4rgerna. K\u00e4nner av konsistens och temperatur. Och viss mat \u00e4r helt klart kopplat till ljud. Ta det krispiga \u00e4pplet eller kn\u00e4ckemackan.<\/p>\n

Men idag handlar det om smak. Och om smakkombinationer som passar s\u00e4rskilt bra ihop med \u00e4lgk\u00f6tt. Eller som jag tycker passar fint ihop.<\/p>\n

Jag vet att vilt inte ligger i allas frysar, men \u00e4lg \u00e4r i alla fall r\u00e4tt vanligt. S\u00e4rskilt sp\u00e4nnande eftersom \u00e4lg har en r\u00e4tt speciell smak. Jag har skrivit om det f\u00f6rut, om s\u00e5 kallade sensoriska unders\u00f6kningar som gjorts f\u00f6r att s\u00e4tta ord p\u00e5 \u00e4lgens smak och om ett av mina barn som med en d\u00e5res envishet h\u00e4vdade att \u00e4lg smakar stall. Helt r\u00e4tt visade det sig.<\/p>\n

N\u00e5ja, kika g\u00e4rna p\u00e5 det h\u00e4r inl\u00e4gget <\/a>som \u00e4r en indikation p\u00e5 att \u00e4lgen beh\u00f6ver lite tuff uppbackning. Det g\u00e4ller att hitta n\u00e5got som kan parera \u00e4lgens karakteristiska smak utan att sl\u00e5 ihj\u00e4l den.<\/p>\n

Jag har hittat lite olika grupper som jag tycker fungerar fint. Den b\u00e4rigt fruktiga, den umamigt mustiga, den \u00f6rtiga och den kryddiga. De h\u00e4r kan man laborera med och kombinera sinsemellan. N\u00e5got fr\u00e5n den fruktiga gruppen kan f\u00e5 kampera med ett par kryddiga v\u00e4nner.<\/p>\n

B\u00e4rigt och mustigt kan bli bra och ja, ni f\u00f6rst\u00e5r. Dessutom \u00e4r inget skrivet i sten. H\u00e4r \u00e4r det fritt fram att experimentera. Och jag t\u00e4nker att det h\u00e4r kan vara mer inspiration \u00e4n information. Men h\u00e4r \u00e4r i alla fall n\u00e5gra exempel p\u00e5 smaker som jag tycker passar till \u00e4lgk\u00f6tt.<\/p>\n

\"\u00e4lgens<\/a>
Det finns m\u00e5nga smaker som matchar \u00e4lgens karakteristiska smaktoner. Kanske blir du f\u00f6rv\u00e5nad \u00f6ver vissa av de jag valt. Jag har plockat med n\u00e5gra av dem jag sj\u00e4lv tycker om men som inte \u00e4r s\u00e5 vanliga i viltsammanhang. V\u00e4l v\u00e4rda att prova.<\/figcaption><\/figure>\n
    \n
  1. \n

    Bj\u00f6rnb\u00e4r, apelsin, lingon, bl\u00e5b\u00e4r och citron. Svarta vinb\u00e4r f\u00e5r vi inte gl\u00f6mma och jag tror att r\u00f6tt vin f\u00e5r h\u00e4nga med i den h\u00e4r gruppen.<\/h4>\n<\/li>\n
  2. \n

    Ett par mustiga umamismaker till \u00e4lg \u00e4r l\u00f6k och svamp, s\u00e4rskilt torkad svamp som blir liksom koncentrerad och alldeles fantastisk. L\u00f6ken f\u00e5r g\u00e4rna vara brynt med en karamelliserad yta. Och egentligen passar m\u00e5nga rostade, n\u00e4stan lite br\u00e4nda rotsaker som morot, palsternacka, rotselleri till \u00e4lg. Och purjo! Den f\u00e5r vi inte gl\u00f6mma.<\/h4>\n<\/li>\n
  3. \n

    Hos \u00f6rterna v\u00e4ljer jag g\u00e4rna de lite skogiga till \u00e4lg. Rosmarin \u00e4r fint, liksom timjan och lagerblad.<\/h4>\n<\/li>\n
  4. \n

    Och s\u00e5 har vi de kryddiga smaks\u00e4ttarna. Den varma kanelen \u00e4r underskattad till \u00e4lg. Och torkad chili. Antingen ancho som \u00e4r het och lite fruktig eller en chipotle som \u00e4r en r\u00f6kt chili. Kryddpeppar, kryddnejlika och sj\u00e4lvklart enb\u00e4r passar fantastiskt bra. Dessutom svartpeppar och f\u00e4nk\u00e5lsfr\u00f6.<\/h4>\n<\/li>\n<\/ol>\n

    Kanske nickar n\u00e5gon inst\u00e4mmande medan andra skakar undrande p\u00e5 huvudet. Och s\u00e5 \u00e4r det med smak. Vi \u00e4r inte alltid alldeles pigga p\u00e5 nyheter. Det f\u00e5r g\u00e4rna vara som det brukar. Tills man f\u00e5r lite input och nya id\u00e9er. Prova g\u00e4rna. Tanken \u00e4r ju inte att v\u00e4nda uppochner p\u00e5 allt. Sm\u00e5 smakf\u00f6r\u00e4ndringar kan vara ett kul inslag i en matr\u00e4tt och n\u00e5got att prata om vid matbordet.<\/p>\n

    Jag \u00e4r j\u00e4ttenyfiken p\u00e5 era tankar om \u00e4lgk\u00f6tt och smak. Hur smaks\u00e4tter ni \u00e4lgk\u00f6ttet? Finns det n\u00e5gra favoritkryddor som m\u00e5ste med i grytan?<\/p>\n","protected":false},"excerpt":{"rendered":"

    Smakkamrater \u00e4r smaker som f\u00f6rst\u00e4rker varandra. Smaker som plockar fram de allra b\u00e4sta sidorna hos den andra. Som f\u00f6rh\u00f6jer, ger en \u00f6verraskande twist, tonar ner n\u00e4r det beh\u00f6vs och ja\u2026smaker som \u00e4r bra f\u00f6r varandra helt enkelt. N\u00e4stan alla r\u00e5varor har ett g\u00e4ng goda v\u00e4nner och idag presenteras \u00e4lgens v\u00e4nkrets.<\/p>\n","protected":false},"author":152,"featured_media":739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[135],"yoast_head":"\n\u00c4lgens b\u00e4sta smakkamrater - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Hur smaks\u00e4tter man b\u00e4st en r\u00e5vara med s\u00e4rpr\u00e4glad karakt\u00e4r? V\u00e5gar man t\u00e4nka utanf\u00f6r boxen? \u00c4lg till exempel. 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