Just learned about "umami".

Discussion in 'Food & Cooking' started by e146455, Feb 9, 2014.

  1. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
  2. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    I risk being an idiot with this post, but i think umami can be described through a very old commercial/tv add. Just pay no attention to the soy sauce at the end lol, even though soy sauce is rich in umami XD. 



    What the commercial states is true. 

    Its a savory taste, very subtle. 

    Umami has a mild but lasting aftertaste that is difficult to describe.

    Food rich in umami would be ripe tomatoes, shellfish, aged cheeses, celery, mushroom, cured meats. 

    Our first contact with umami is in breast milk...
     
    Last edited: Feb 9, 2014
  3. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    Thank you very much for your post.

    But you didn't answer my question.
     
  4. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    Well scientifically speaking yes adding glutamate could add umami to food. 

    But think about that, but when it comes down to flavor, too much of anything can be bad. 

    I prefer the subtless of umami, considering it doesnt need to be the dominant flavor of any dish. 

    If you research about umami and umami rich foods, and incorparate them in recipes, dishes etc... i think the end result could be more pleasant then adding glutamate to dishes. 
     
    Last edited: Feb 9, 2014
  5. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    So it is the only thing I need?
    Who said adding too much?
    But what I'm thinking of doing is adding it to things which don't have much of it. You know, like adding salt and spice.
     
  6. recky

    recky

    Messages:
    263
    Likes Received:
    28
    Exp:
    Owner/Operator
    Monosodium glutamate (MSG) is nowhere near the only source of umami. Add parmesan cheese to a creamy soup and you get a really good hit of umami. Thai fish sauce or miso paste do pretty much the same thing. So do salted/brined anchovies. Umami should go into your food for a reason, not just because you can add it.

    By the way, MSG is suspected to be unhealthy...
     
    kaiquekuisine likes this.
  7. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    I didn't ask whether it was the only source of umami. I asked if glutamate was enough to get the umami taste, or whether I needed something else with it.
    "Suspected"? Please tell me more.

    https://en.wikipedia.org/wiki/Monosodium_glutamate#Safety
     
    Last edited: Feb 9, 2014
  8. eastshores

    eastshores

    Messages:
    1,454
    Likes Received:
    300
    Exp:
    I Just Like Food
    Go ahead and pick up some MSG crystals. You can add that to food and unless you are an individual that has a sensitivity to msg you shouldn't have any issues. Glutamate is the source, msg is just glutamate that has sodium added to make it more stable. Let us know how your experiments turn out.
     
  9. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    Thanks.

    What do you mean by stable?
     
  10. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    I agree that it should go into your food for a reason not just because you can add it. 

    Regardless nice tip Recky xD
     
    Last edited: Feb 9, 2014
  11. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    Reason being?
     
  12. eastshores

    eastshores

    Messages:
    1,454
    Likes Received:
    300
    Exp:
    I Just Like Food
    In simple terms the sodium acts as a preservative to keep the glutamate from deteriorating.

    @GeneMachine - paging bio chemist! I promised I wouldn't science. GM is it actually sodium being added or is the glutamic acid being changed into a chemical salt?
     
    Last edited: Feb 9, 2014
  13. e146455

    e146455

    Messages:
    7
    Likes Received:
    10
    Exp:
    I Just Like Food
    Oh, thanks. Can you buy pure glutamate? or is the deterioration process to quick to make that possible?
     
  14. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    433
    Exp:
    I Just Like Food
    Check out post #85 in the fish challenge.

    mjb.
     
  15. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    As stated MSG isnt the only source of unami. 

    Example as already stated: adding chees to a creamy soup....

    If you were to simply add MSG over the cheese im sure the end result in flavor, texture, etc...would differ. Considering cheese isnt only made up of unami but has different characteristics.  

    My reason is nothing more then a preferance. 

    I assume most people if had an option would also add cheese over MSG... edit: to creamy soup that is :p
     
    Last edited: Feb 9, 2014
  16. eastshores

    eastshores

    Messages:
    1,454
    Likes Received:
    300
    Exp:
    I Just Like Food
    In reading a little about it, what we are really tasting when we refer to umami is not the MSG but a flavor in ALL proteins that is only able to be tasted by us when that chemical is no longer "bound" and the MSG allows that process to take place. I imagine if you taste MSG by itself it probably just tastes like an acidic salt. So, that being said, where you may not want to add cheese to fish, or nori, you may want to sprinkle a little msg to release the umami flavor in the protein. But take this with a grain of msg /img/vbsmilies/smilies/biggrin.gif
     
    Last edited: Feb 9, 2014
  17. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    Last edited: Feb 9, 2014
  18. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    East i meant adding cheese to creamy soup as in the first example lol XD. 

    My fault for not being specific :p
     
  19. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook
    It is a salt - positively charged sodium ions pair up with negatively charged glutamate ions. Just as in table salt with Na+ and Cl-.
     
    Last edited: Feb 10, 2014
  20. eastshores

    eastshores

    Messages:
    1,454
    Likes Received:
    300
    Exp:
    I Just Like Food
    So the chemical composition of glutamic acid and monosodium glutamate (msg) are still not the same right? If I read correctly, it is the glutamic acid that gives us the ability to taste "umami".