Nature of Flavor (umami)

The sensation of taste can be categorized into five basic tastes: sweet,
bitter, sour, salty, and umami (a savory flavor). Umami has also been
described as meaty, roasted, earthy, or simply delicious.

Ways to create the umami flavor:

The addition of fermented fish or vegetable extracts
Pungent cheeses (like Parmesan)

You can enhance pasta sauces by adding anchovy paste to tomato paste
when producing homemade pasta sauce. The salt and oil of the anchovy
will boost the vegetable and fruit flavors in the sauce. This is also a
great addition to pesto.

Four ounces of tomatoes contain glutamate, most easily released by the
addition of alcohol to the tomatoes. Traditionally, wine is added to
tomato sauce to release the umami flavor; however, it can be done more
efficiently and effectively with the addition of vodka.

Add soy sauce, fish sauce, or seaweed flakes to activate the umami
taste. These can be added before, during, or after cooking.

Add cured ham or bacon to any dish to activate the umami flavor. The
salt-curing process creates a savory flavor that pairs well with eggs,
pastas, sandwiches, and many other recipes.

Add green peas to a dish to add a natural umami flavor. Green peas
contain a high amount of glutamate and they can be added as a side dish
or in a casserole to create a natural, low-sodium savory flavor.

Add mature or dried mushrooms to a dish to produce the umami flavor.
One of the most common ways to do this is to add either white or black
truffle oil on top of a dish or in the sauce.


I could listen all day to Pleasance ramble on......