Umami by Ole G. Mouritsen

Author:Ole G. Mouritsen
Language: eng
Format: epub
Tags: CKB040000, Cooking/Specific Ingredients/Herbs, Spices, Condiments, TEC012000, Technology & Engineering/Food Science
Publisher: Columbia University Press
Published: 2014-05-05T16:00:00+00:00

THIS IS UMAMI!

When Dr. Kumiko Ninomiya, one of the world’s leading umami researchers, demonstrates what umami is, she uses a small sunripened tomato. She asks the person to take the whole tomato into the mouth and chew it about thirty times without swallowing. In the beginning, the tomato gives off a number of different kinds of tastes. But what remains at the end lingers and tapers off very slowly—that is umami!

TOMATOES

Even though tomatoes are actually fruits, we tend, from a culinary standpoint, to classify them as vegetables. On a global scale, they are the second most important vegetable crop after potatoes. Tomatoes are not just eaten raw, but they are also turned into purées, ketchup, juice, and salsas. Of all the vegetables, they have the greatest content of free glutamate, and it is enhanced when they are prepared in conjunction with other ingredients that contribute synergistic umami, for example, fish and shellfish. This is undoubtedly the reason why tomatoes are so popular and are used in an enormous range of dishes in kitchens all around the world. In fact, tomatoes also have a free nucleotide of their own, adenylate, rendering this popular food ingredient one of the few that can contribute umami synergy on its own.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.