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Cuttlefish Fins And Tentacle
Son las partes menos nobles de la sepia, aunque se aprovechan para guisos o para rellenos. Su textura és más dura y fibrosa, por lo que requieren un previo guisado para apreciar bien su sabor.
Cuttlefish fins and tentacle Pairs With:
Food Item
Flavor Affinity Level
Cuttlefish fins and tentacle Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Cuttlefish fins and tentacles have a savory and rich flavor profile due to the presence of glutamate. |
| Texture | Firmness | Cuttlefish fins and tentacles have a firm and slightly chewy texture. |
| Moisture | Cuttlefish fins and tentacles are moist and succulent. | |
| Nutritional Value | Macronutrients | Cuttlefish fins and tentacles are rich in protein and low in fat. |
| Micronutrients | Cuttlefish fins and tentacles are a good source of minerals such as iron and copper. | |
| Color | Natural Pigments | Cuttlefish fins and tentacles have a unique coloration due to the presence of natural pigments like melanin. |
| Aroma | Volatile Compounds | Cuttlefish fins and tentacles have a distinct oceanic aroma produced by volatile compounds. |
| Chemical Composition | Acidity/Alkalinity (pH) | Cuttlefish fins and tentacles have a slightly alkaline pH level. |
| Cooking Behavior | Heat Conductivity | Cuttlefish fins and tentacles cook quickly due to their high heat conductivity. |
| Water Retention | Cuttlefish fins and tentacles have high water retention, making them moist and tender when cooked. |
Food Pairing App - Version 1.2.0