My husband was advised by his doctor to reduce his sodium intake. Both his cardiologist and his dietitian wife warned him that consuming excess sodium can result in fluid buildup, thereby increasing blood volume, which could then make his heart have to work harder.
Cooking and baking artistry has exploded on television and social media in the last decade. But we’re not all Gordon Ramsay, Rachel Ray, Martha Stewart or Chris Koetke. So how do we add some pizzazz in our dishes to look like we cook like a pro? MSGdish got Chef Koetke to chat with us about how to seem like a pro in the kitchen.
Three trends: the popularity of food trucks, the use of social media and a focus on Asian cuisines have combined to deliver food with savory umami flavors.
The interest in Asian foods continues unabated with renewed focus on Thai, Malaysian and Vietnamese cuisines as well as new takes on traditional Chinese and Japanese dishes. Asian cooking, especially Southeast Asian with bright flavors, fresh herbs and umami taste delivering ingredients are popular on food truck menus. Vast numbers of food trucks serve a wide variety of Asian foods, with dishes that are innovative and often a fusion of different Asian (and other) food cultures.
Wine sales are at an all-time high in the United States, and this increased interest in wine brings an increased desire for new and unusual wine and food pairings.
Many well-known wine and food pairs like fish and white wine or a juicy steak with a robust red follow the simple and straightforward pairing philosophy that lighter foods pair well with lighter wines and heavier foods with more structured and heavier wines. It can get more interesting if you dig deeper into the actual breakdown of components in the foods and wines that give them such synergy. One example that can illustrate this scenario is with a taste sensation called “umami.”
Salty and savory are two distinctly different flavors, yet they so often occur together that they can be hard to define separately. Your taste buds can still recognize each distinct component of salty vs savory even if your brain blends them together into one delicious flavor. But how?