Umami is hot right now. As Americans expand their palates to include more foods from different cultures, they’re getting introduced to an abundance of umami-rich foods. Famous chefs are currently featuring it in their menus and building restaurant concepts around it. But umami isn’t just a buzzword or a fad; it’s one of your five basic tastes.
This is the year you’re going to do it! This is the year you will stick to your New Year Resolutions! How am I so sure? Because this year, you’ll have MSG to help you “Meet Simple Goals!”
MSG, of course, is monosodium glutamate, the flavor enhancer that is glutamic acid, found naturally in our foods and in our bodies combined with a single sodium molecule for stability.
So how exactly will this umami seasoning (aka flavor enhancer) make your year better? Keep reading!
My mom is 89 years old, and she eats like the proverbial bird. I probably worry about that more than the average person given my day to day work in nutrition. Finding ways to get older individuals interested in eating can be a very frustrating challenge. Adding MSG in foods, especially in nutritious foods, may help improve satisfaction in eating, while increasing intake of some essential nutrients.
I know what I think when I hear the term “savory” as it pertains to food. What pops into your mind?
According to traditional online dictionaries, “savory” is described as:
-pleasing to the sense of taste, especially by reason of effective seasoning
-having a spicy or salty quality without sweetness
Well, those of us here at MSGdish think it’s about time these dictionaries update their databases and include definitions for savory as also being the “fifth taste” or “umami.” We talk about it all the time in our blogs, and it’s very trendy with chefs and culinary professionals.
As a chef, it is my business to create memorable dining experiences and food that is unforgettable. Crafting dishes that really wow the guest is a creative endeavor that involves all the senses.
Disregarding even one sense will lessen the overall impact and success of the dish. When I create a dish, I consider its appearance. Is it colorful, well-proportioned with various shapes, balanced between negative and positive space, well-designed, and generally attractive?