Umame goodness in Western Cooking

[fredrickegerman]

Two recent recipe successes indicate (in part) the benefits of injecting a bit of umame goodness into western cooking

Comments

[kirisutogomen]

Dude, it's not all that recent a discovery. The umami receptor was identified like 20 years ago. It's actually a glutamate receptor, and most things with plenty of glutamate are things heavy on all the amino acids, i.e., protein-rich things like big slabs of cheese, or evaporated skim milk. Or miso, yeah.

My recollection on the Scotch front is that you're absolutely right about the water. It takes very little; an eyedropper of distilled water is handy, because adding the water immediately before tasting is most effective. (but a nasty tap water can ruin it.)

[ukelele]

Mmmm sounds so good. Would that nonnihil liked those sorts of things.

[fredrickegerman]

The Scotch, or things involving leeks and dairy products? :-)

[ukelele]

The leeks and dairy products. Scotch is kinda vile ;).

[fredrickegerman]

Uh oh, we may have to revoke his blond hair and pasty white skin...

"The Britons live on milk and meat -- lacte et carne vivunt"