noixbeurrée · de noix de coco · laiteuse · cireuse · sucrée

Noix de macadamia

Si gras qu’elle grince sous la dent. Le goût d’une noix de coco qui aurait un cousin riche n’ayant jamais travaillé un jour.

on its own

0.0sour

2.0sweet

1.0savoury

0.0bitter

1.0umami

order · canon first

1 of these 11 are wild — theory says yes, nobody has cooked them. why →

11 pairings for Noix de macadamia.

classic

Cocoa butter and nut fat are the same texture; the nut supplies the only crunch.

common

Identical lactones. Put them together and it reads as one very expensive ingredient.

common

Enzymatic acid is the only thing sharp enough to cut a fat this heavy.

common

Soft on soft. It works because there is nothing else competing for attention.

common

Cooked sugar clings to a waxy nut better than it does to a dry one.

common

Zest, not juice. Oil dissolves into oil; water sits on top and slides off.

uncommon

Doubling down: browned solids give the nut the roast it never develops alone.

uncommon

Crusted on the shell meat, the fat is the sauce so nothing else has to be.

uncommon

Sulfur-tropical acid against pure fat. The seeds do the crunch the nut is losing.

rare

Hawaii's move: the fat blunts the burn and leaves only the green behind.

wild

Juniper resin cuts straight through the fat; nothing else in the bar will.