/ck/ - Food & Cooking

[Anonymous No.12229111]

redpill me on umami

[Anonymous No.12229114]

>>12229111
Is good.

[Anonymous No.12229130]

>>12229114
none of the foods in the OP have anything in common
what IS it

[Anonymous No.12229137]

>>12229111
Redpill me on redpilling people

[Anonymous No.12229143]

>>12229130
Salt derived from MGS

[Anonymous No.12229144]

MSG

[Anonymous No.12229146]

>>12229130
concentrations of glutamic acid and related derivates I believe.

>>12229143
no it isn't actually msg itself but if you ADD msg to any of the above food it will exert a synergistic effect.

[Anonymous No.12229150]

>>12229146
Your not a scientist about food

[Anonymous No.12229154]

>>12229150
I am just reiterating what I have read. Feel free to research it yourself.

[Anonymous No.12229159]

>>12229154
Feel free to go back to redit

[Anonymous No.12229160]

>>12229146
well if you're adding MSG to these foods to make them umami, then you can add it to anything to make umami

so it's the MSG

[Anonymous No.12229161]

Its a made up bullshit faggot word

[Anonymous No.12229171]

>>12229160
No, there are various different flavoring compounds that act in slightly different manners that can be layered on top of each other. Adding msg AND fish sauce together will have way more flavor than either alone.

--

Certain amino acids, such as the glutamate in kombu, interact with certain nucleotides, such as the inosinate in katsuobushi. A tiny amount of inosinate added to a food containing glutamate intensifies the umami flavor by a factor of eight or more.

https://www.popsci.com/hidden-secrets-umami

[Anonymous No.12229179]

>>12229171
One chart, above, illustrates which foods abound in which umami molecules. The nucleotide partners needed for the tango are adenylate, guanylate, and inosinate. Mushrooms, particularly dried shiitake mushrooms, are hotbeds of guanylate; fish are high in inosinate, and shellfish in adenylate. Tomatoes are in an umami class of their own, containing both aminos and nucleotides, particularly in their interior pulp.

[Anonymous No.12229180]

>>12229161
Umami tastes like chicken

[Anonymous No.12229184]

So basically yes, you do want to add msg to all your cooking in small amounts (find a ratio to salt that works for you, some dishes, like mac n cheese, don't need any additional salt, JUST msg); I use maybe 1 part msg to 4-8 parts salt usually, and also use complementary additives like fish sauce, tomatoes/tomato paste etc to pair amino acids that stimulate the taste buds.

[Anonymous No.12229455]

>>12229111
If saltiness were the violin in a string quartet, umami would be the room's reverberation - a hard to pin down, pleasant high note of flavour. Brothiness and meatiness are incomplete ways to describe it. You know when it's lacking, and you will definitely know when there's too much, but if it's just right, it's very hard to pick out as any different from the rest of what you're eating.

If you've salted the balls off of your food and it's still missing something, chances are that thing is umami - garlic, hard cheese, tomato, onion (or if you're doing japanese - katsuobushi, seaweed, soya sauce, or miso) could fix it right up.

[Anonymous No.12229469]

>>12229111
uMmmmmmaMmmmMmi

[Anonymous No.12230715]

>>12229130
The savory flavor of meat.

[Anonymous No.12230727]

Its a jewish conspiracy

What you are actually tasting is mind controlling hebrew bacteria lab grown in king solomon's mines

[Anonymous No.12230915]

>>12229111
It's the flavor of savory but without the salty. It's good to know what has umami and what doesn't when composing a meal. I never use msg so I will use umami heavy produce to spice up some meals. Funny thing is people have been composing traditional meals like this for ages without knowing the term.

[Anonymous No.12230953]

>>12229111
His YouTube is kino.
https://youtu.be/DYSQd_JsltQ