Umami

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mar52
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2010/09/24 15:06:53 (permalink)

Umami

Have you heard of it?  It's supposed to be the 5th flavor after sweet, salt, bitter and sour.  Newly discovered and it's supposed to make everything better tasting:
 
http://www.dailymail.co.u...oking-fifth-taste.html
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    Michael Hoffman
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    Re:Umami 2010/09/24 15:14:01 (permalink)
    I've heard of it, and I say it's bull!
    #2
    mar52
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    Re:Umami 2010/09/24 15:37:01 (permalink)
    I didn't see that listed on the ingredients.  
    #3
    boyardee65
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    Re:Umami 2010/09/24 15:47:08 (permalink)
    I would just use MSG. (not really!)
     
    David O.
     
     
    #4
    Michael Hoffman
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    Re:Umami 2010/09/24 15:47:24 (permalink)
    Oh, I do believe Kikkoman lists it.
    #5
    DawnT
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    Re:Umami 2010/09/24 15:53:43 (permalink)
    Sooo long story made short if I get this right I think. The taste of the tube contents itself is Umami that's added to existing food. Add MSG to a dish and you taste umami, but the taste of MSG is not umami, it brings out the umami of the existing dish. Bottom line, your tongue and stomach sense natural occuring glutamates.
     
    Anyone else can make better sense of this? 
    #6
    ScreamingChicken
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    Re:Umami 2010/09/24 15:54:37 (permalink)
    Ming Tsai's been mentioning the concept of umami in "Simply Ming" episodes for several years but I've never heard him refer to it as an ingredient.
     
    Brad
    #7
    ScreamingChicken
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    Re:Umami 2010/09/24 15:56:32 (permalink)
    Ming Tsai's been mentioning the concept of umami in "Simply Ming" episodes for several years but I've never heard him refer to it as an ingredient.
     
    Brad
    #8
    mar52
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    Re:Umami 2010/09/24 16:08:46 (permalink)
    The flavor or something occurs naturally in things like anchovies and mushrooms.  Somehow a company mixed a bunch of the ingredients together and sell it in toothpaste tubes.
    #9
    Wintem01
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    Re:Umami 2010/09/24 17:35:30 (permalink)
    I don't believe it is an actual "ingredient." It is more of a mouthfeel sensation, something that gives you a silkiness within your mouth as you eat. I used to work for Mitsubishi Food Ingredients and it was a topic that came up repeatedly. It is an unmeasureable quality in some foods. Some have suggested that some mushrooms have an umami characteristic. Or perhaps wagyu beef as opposed to regular. Or perhaps foie gras or some gelato compared to ice cream. More mouthfeel if that makes sense. Perhaps like Ghiradelli chocolate compared to dollar store Easter eggs. I hope I am describing this correctly.
    #10
    Wintem01
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    Re:Umami 2010/09/24 17:37:13 (permalink)
    It is more of a sense than ingredient.
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    Michael Hoffman
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    Re:Umami 2010/09/24 19:00:31 (permalink)
    Great. I'll have a hamburger, medium rare, with a touch of sense.
    #12
    mar52
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    Re:Umami 2010/09/25 09:58:18 (permalink)

    #13
    BelleReve
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    Re:Umami 2010/09/26 11:49:24 (permalink)
    Windtem01's description is just as I always thought of umami -  a sense, or mouth feel that doesn't fall into the other four senses. 
    #14
    Wintem01
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    Re:Umami 2010/09/28 12:51:32 (permalink)
    MIchael, why start having some now? 
     J/K. Just too good to pass up.
    * edited to avoid misunderstandings*
    post edited by Wintem01 - 2010/09/28 12:56:24
    #15
    Foodbme
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    Re:Umami 2010/09/28 18:30:35 (permalink)
    Sounds like what you're describing is the way you feel when you eat raw oysters. Kinda Euphoric!!!
    #16
    mar52
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    Re:Umami 2010/09/28 22:20:53 (permalink)
    So that wouldn't be a bad thing?
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    Wintem01
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    Re:Umami 2010/09/29 12:28:55 (permalink)
    From the Umami Information website:
     
    Glutamate is naturally present in most foods, such as meat, poultry, seafood and vegetables. Two kinds of nucleotides that contribute most to the Umami taste, inosinate and guanylate, are also present in many foods. Inosinate is found primarily in meat, whereas guanylate is more abundant in plants. Another nucleotide, adenylate, is abundant in fish and shellfish. 
     
    They have a list of umami-rich foods, along with other info, on their website if interested. www.umamiinfo.com
    #18
    Michael Hoffman
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    Re:Umami 2010/09/29 12:41:35 (permalink)
    Foodbme

    Sounds like what you're describing is the way you feel when you eat raw oysters. Kinda Euphoric!!!


    The way I've always felt when attempting to eat raw oysters is nauseated.
    #19
    Foodbme
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    Re:Umami 2010/09/29 13:21:52 (permalink)
    Michael Hoffman

    Foodbme

    Sounds like what you're describing is the way you feel when you eat raw oysters. Kinda Euphoric!!!


    The way I've always felt when attempting to eat raw oysters is nauseated.

    Why am I not Surprised?
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    Michael Hoffman
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    Re:Umami 2010/09/29 13:25:00 (permalink)
    Hey, I've tried. I love raw clams, and I love oysters that are cooked. But every time I've ever tried to swallow a raw oyster it just comes shooting back up.
    #21
    Foodbme
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    Re:Umami 2010/09/29 13:32:34 (permalink)
    Michael Hoffman

    Hey, I've tried. I love raw clams, and I love oysters that are cooked. But every time I've ever tried to swallow a raw oyster it just comes shooting back up.

    Have you tried covering it with a cocktail sauce and putting it on a Saltine? That gives it some texture and flavor.
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    TrentonDog
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    Re:Umami 2010/09/29 15:58:36 (permalink)
    Along with MSG, soy sauce will also bring out the umami in dishes. I use a little MSG from time to time, especially when I am cooking Chinese food. I swear that the Chinese places that claim "no MSG" use MSG because it is easy to tell if the food has it or not. I prefer with MSG because it does bring out the flavor in foods. I think MSG got a bad rap from some Chinese places using waaaay too much of it to try and cover cheap ingredients.
     
    -Trent (better eating through science)
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    Michael Hoffman
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    Re:Umami 2010/09/29 16:54:08 (permalink)
    Foodbme

    Michael Hoffman

    Hey, I've tried. I love raw clams, and I love oysters that are cooked. But every time I've ever tried to swallow a raw oyster it just comes shooting back up.

    Have you tried covering it with a cocktail sauce and putting it on a Saltine? That gives it some texture and flavor.


    Hot sauce, cocktail sauce, lemon juice, pepper sauce -- never on a Saltine. I think it might be sort of difficult to swallow a whole Saltine.
    #24
    TrentonDog
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    Re:Umami 2010/09/29 17:40:45 (permalink)
    Michael Hoffman

    Hot sauce, cocktail sauce, lemon juice, pepper sauce -- never on a Saltine. I think it might be sort of difficult to swallow a whole Saltine.

    Hey Mikey, I like raw clams too. Oysters are great when they are served cold with a dash of tabasco and lemon. Give it a try, although I think the serving temperature is more important than what is on it. Room temperature raw clams are pretty nasty. I think that it has more to do with "am I going to get ill eating room temperature raw seafood?" than "this tastes bad".
     
    -Trent
     
     
    #25
    Michael Hoffman
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    Re:Umami 2010/09/29 17:55:00 (permalink)
    Ah, shades of Doc Upchuck, he of the phony doctorate. Someone else -- maybe -- who apparently isn't capable of using a person's actual name.
     
    GOTCHA!
    #26
    TrentonDog
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    Re:Umami 2010/09/29 18:30:22 (permalink)
    Michael Hoffman

    Ah, shades of Doc Upchuck, he of the phony doctorate. Someone else -- maybe -- who apparently isn't capable of using a person's actual name.

    GOTCHA!


    ????? You OK Mikey?
    #27
    Michael Hoffman
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    Re:Umami 2010/09/29 18:59:13 (permalink)
    I see you intend to continue to address me in your ill-mannered way.
     
    Hint: My name is Michael Hoffman. I do not know anyone by the name you are now using. But I do find it interesting that you are attempting to kill another thread.
    #28
    TrentonDog
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    Re:Umami 2010/09/29 19:03:39 (permalink)
    Michael Hoffman

    I see you intend to continue to address me in your ill-mannered way.

    Hint: My name is Michael Hoffman. I do not know anyone by the name you are now using. But I do find it interesting that you are attempting to kill another thread.


    Actually, I was extending an olive branch. But I guess you continue to think I am someone that I am not. Carry on...........
     
     
    #29
    mar52
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    Re:Umami 2011/05/10 23:13:56 (permalink)
    Just received this recipe for an (a?) umami type spread.
     
    There isn't a mushroom in it.
     
      http://www.deliciousdays.com/archives/2011/05/05/umami-butter-your-fridge-is-your-friend/#more-6500
     
    Anyone want to convert the measurements for me?
    #30
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