Chef Sone has created this lively summer salad, which brings together each of the five basic tastes (including umami) to give a flavor both complex and revitalizing.
The initial post of this two-part series entitled GOOD News about MSG (Monosodium Glutamate)? Believe It., went into great detail about the safety of monosodium glutamate (MSG). In part two, we review some of the common myths about MSG: MSG does not cause the so-called “Chinese restaurant syndrome.” Further, not one scientific research study has [&hellip
Chinese Restaurant Syndrome lives in America; well, the American psyche rather. Said to be a collection of side effects caused by consumption of Chinese cuisine, CRS has commonly been blamed for the headaches, dizziness and chest pains that some people experience after eating at a Chinese Restaurant – and monosodium glutamate, better known as MSG,
I just participated in a terrific meeting last week in Miami, the CAFÉ 2013 Leadership Conference. It’s a very interesting mix of foodservice and school educators, trainers, and culinary professionals from around the U.S. and Canada. They get together each year for a program to share educational and industry trends. I was there because
Humans have long been able to taste the savory flavor associated with red meats, mushrooms and cheeses, but it was only recently that western scientists recognized umami as our fifth basic taste. Umami, a Japanese term that translates into “delicious,” is the otherwise equivalent for that mouth-watering flavor many would characterize as savory