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UMAMI-the fifth taste

 
 
Reply Fri 19 Dec, 2008 12:10 pm
discuss
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Type: Discussion • Score: 5 • Views: 953 • Replies: 13
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farmerman
 
  1  
Reply Fri 19 Dec, 2008 12:12 pm
@farmerman,
I think thats why I like MISO SOUP, its bodacious with umami.
Region Philbis
 
  1  
Reply Fri 19 Dec, 2008 12:17 pm
@farmerman,

Quote:
What exactly is umami?

Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours, most people don’t recognise umami when they encounter it, but it plays an important role making food taste delicious
http://www.umamiinfo.com/what_exactly_is_umami?/



(first day with the new taste bud...)
djjd62
 
  1  
Reply Fri 19 Dec, 2008 12:19 pm
http://www.axelmusic.com/resources/covers/7/790594082529.jpg
i prefer uzumaki
0 Replies
 
farmerman
 
  1  
Reply Fri 19 Dec, 2008 12:19 pm
@Region Philbis,
shrimp-gots lots of umami, dammed well crawling with it.


Donuts-not so much
0 Replies
 
alex240101
 
  1  
Reply Fri 19 Dec, 2008 12:22 pm
@farmerman,
No wonder why I like chicken bones.
http://www.thenibble.com/reviews/main/salts/umami-the-new-taste.asp#whatisumami

farmerman. How is the odor control going?
farmerman
 
  1  
Reply Fri 19 Dec, 2008 01:02 pm
@alex240101,
cleaning up the spilled oil, keeping the ododr dri on the spill area and plopping all that coffee on it really helped. We cant smell anything but coffee now.
tycoon
 
  1  
Reply Fri 19 Dec, 2008 01:12 pm
MSG seems to be making a comeback. From what I read on a lot of labels it is an ingredient I see more and more.

I thought the MSG scare a few years ago was an over-reaction, but it nevertheless remains controversial. For that reason I won't use it if I'm grilling steaks for guests. But I really like it on mine. Such succulence.

I even enjoy sprinkling some on a dill pickle.
ossobuco
 
  1  
Reply Fri 19 Dec, 2008 05:37 pm
@tycoon,
Mmmmm, msg..
I have an article on hand, let's see if it's additive or repetitive:

Yes, MSG, the Secret Behind the Savor
0 Replies
 
tycoon
 
  1  
Reply Fri 19 Dec, 2008 05:52 pm
That's a really interesting article, ossobuco.
ossobuco
 
  1  
Reply Fri 19 Dec, 2008 06:08 pm
@tycoon,
Yes, I just reread it.

Meantime, I'm thinking of cooking those Pad Kee Mao noodles..
0 Replies
 
chai2
 
  1  
Reply Fri 19 Dec, 2008 06:25 pm
@farmerman,
why don't ya spread some umami on it?

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littlek
 
  1  
Reply Sat 20 Dec, 2008 11:27 am
I read recently that the man who coined umami found it first in asparagus.
ossobuco
 
  1  
Reply Sat 20 Dec, 2008 11:31 am
@littlek,
That sounds like a children's story.. in the making.
0 Replies
 
 

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