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food technique

Umami: Oooo Mommy

Besides salty, sweet, bitter, sour, there is the fifth taste. A taste that is not directly registered on the tongue but more by receptors in the brain that register free glutamates as good or pleasurable. Being a person who is sensitive to MSG, I never use it nor products that contain it. However, sometimes when making a dish, I don’t have time to allow the flavors to develop. The meal
Must be served. Sometimes a dish lacks or is weak on the savory element. There are many tricks of the trade to boost the savory or umami naturally. Here is one of my tricks. I will not disclose the blend ratio or recipe, but you get the point. The picture is enough to give you the tip to develop your own trick.

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