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SAVORY SWEETS

机译：美味的糖果

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Give chefs a little time to experiment and the results are usually tasty. And as diners continue to broaden their culinary horizons and their palates continue to evolve, experimentation in the kitchen may be healthier than ever. Nowhere is this more evident than with pastry chefs, who are increasingly borrowing from their colleagues' savory pantries, using everything from salts and spices to herbs and vegetables to bring something new to their creations. As such, the lines between lunch or dinner and dessert are slowly blurring, with many things sweet becoming a bit more savory. Venturing into savory ingredients provides "a bigger platform to be more creative" and opens a new world of flavor opportunities, says Julliet Marshall, pastry chef at the Hyatt Regency Monterrey. California. That said, it is easy to get carried away, and the results can turn off guests, she notes. "I feel that a dessert should complete and complement a meal. I prefer to use spices to complement a regular dessert," says Marshall. who allributes her affinity for flavor-infusing spices to her Eastern heritage.
机译：给厨师一点时间进行实验，结果通常很美味。随着用餐者不断拓宽他们的烹饪视野，他们的味蕾不断发展，在厨房中进行实验可能比以往任何时候都更健康。没有比这更能说明糕点厨师的事了，他们越来越多地从同事的美味食品中借用食品，从盐和香料到香草和蔬菜，应有尽有。因此，午餐或晚餐与甜点之间的界限逐渐模糊，许多甜味变得更加鲜美。蒙特雷凯悦酒店的糕点师朱利叶特·马歇尔（Juliet Marshall）说，冒险食用咸味食材可提供“更大的平台，更富创意”，并打开一个新的风味机会世界。加利福尼亚她说，这就是说，很容易被带走，结果可能会关闭客人。马歇尔说：“我觉得甜点应该能补充和补充一餐。我更喜欢用香料来补充常规甜点。”她向她的东方传承倾注了她对风味香料的亲和力。

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