Here are six simple ingredients that will enhance the flavor of your favorite savory dishes – to get them out of the ‘so-so’ zone. These ingredients will impart lots of umami flavor, so if you aren’t on the umami bandwagon yet, now’s the time. With lots of tailgate parties and sporting event meals just around the corner, give these a try – six ways to boost the deliciousness of your existing recipes or give new ones the wow factor! Indeed, it’s not necessary to toss out tried-and-true recipes, but by adding even a small amount of these umami-rich ingredients, you will see a very positive change in their savory goodness.
Tomatoes are loaded with savory goodness, but not all tomatoes taste the same, because the riper the tomato, the tastier it is. Tomatoes left to ripen on the vine are documented to have more umami content than tomatoes that are picked green and then gas-ripened. According to a Chemistry World article “Secret of Tasty Tomatoes Revealed,” tomatoes left to ripen naturally develop more nutrients and so have greater umami content.
With the lazy, hazy days of summer upon us, we thought it might be a good time to bring back three tantalizing summer grilling recipes from past MSGdish.com blogs.
But first, here are a couple informative quotes from past blogs offering summer grilling recipes that should make you want to try all three recipes.
The question I posed as the title of this blog is a good one that needs revisiting often. Why? Because it puzzles me that some people still are not aware that monosodium glutamate (MSG) is a perfectly safe food ingredient.
While the internet can be a blessing (and yes, it is here to stay), it also can be a curse. A curse? Here’s the thinking about that. Years of inaccurate information and anecdotal tales of woe have been posted and reposted and reposted again about MSG safety. Individuals who don’t believe it is safe or do not understand that the science supports MSG’s safety often sensationalize it. In this day and age where ‘sexy’ sells, outrageous information is what too often grabs attention. Tried and true science can be a bit boring, hence the perpetual posting of untruths about MSG.
There are bona fide experts throughout the culinary world who achieved knowledge and skills in their profession after intensive training (and even certification). For example, a sommelier is a highly trained and knowledgeable wine professional who specializes in all facets of wine service as well as wine and food pairing.
However, there are also those of us who simply love wine and possess a significant amount of knowledge about it. A wine lover with no formal training is known as an “oenophile.” I’m sure you will agree there are many more oenophiles in the world than there are sommeliers.
Similar to oenophiles, many of us profess to be experts on umami, so we are going to playfully coin the term “Umami Master,” a person who would be very knowledgeable in that they could know facts about umami, identify the savory taste of umami, and thoroughly enjoy this savory fifth taste in foods.
To help determine if you might be an umami novice or a seasoned “Umami Master,” here’s a short quiz to test your knowledge of “all things umami.” Give it a shot!