UMAMI Chicken Stock
Do you know there is a Fifth Taste? Aside from salty, sweet, bitter, sour, there is Umami!
Source: Umami Fifth Taste
n 1960, further scientific research revealed how combining a glutamate with an inosinate (ribonucleotides from meat) creates the perfect umami taste. The classic, brothy flavors of three major cuisines fits this profile:
GLUTAMATE INOSINATE
Japanese Dashi: Kombu (Kelp) + Bonito Flakes
Chinese Chicken Soup: Chinese Cabbage, Chinese Leek + Chicken Bones
Western Bouillon: Onion + Leg of Veal
Of course, this culinary “magic” was in use for 1000 years throughout the world before the science was understood, or umami had a name.
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