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| From: | Bryanna (NewVeggies.vegsource.com)
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| Subject: | Re: Umami Flavor |
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Date: | March 27, 2008 at 8:17 pm PST |
In Reply to: Umami Flavor posted by Ashu on March 27, 2008 at 12:56 pm:
Fermented foods such as soy sauce, miso, balsamic vinegar, and wine (which also has its own special flavor-enhancing qualities— alcohol carries some flavors that are not carried by fat or water, but also carries water and fat-soluble flavors); dried shiitake or matsutake mushrooms; sea vegetables; green tea; vegetarian bouillon; tomato juice and other tomato products. Browning foods by sautéing, grilling, and caramelizing also produces umami compounds (such as caramelized onions). Soy and wheat have umami compounds, which are magnified by fermentation, such as in sourdough or a long-risen bread dough.
Even such mundane vegetables as beets, peas, corn, potatoes, spinach, and onions contain umami compounds!
There are studies showing that umami-tasting compounds have magnifying effects on one another—combining two umami compounds produces 8 times more flavor than you would get from a single umami compound alone! A flavor explosion!
There are broth recipes in both my Chinese and Italian cookbooks.
This is called "synergyzing umami". I wrote a blog post on synergysing umami, but blogger is not letting me in right now. Check my blog tomorrow (access through page at link below this post)and do a search for "SYNERGIZING UMAMI" in the blog search function to find that article.
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