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When we no longer have good cooking in the world!!

When we no longer have good cooking in the world!!

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Published by kvolding
Get a glimpse of the incredible world of what happens when we taste and how we can improve it! Umami Cuisine
Get a glimpse of the incredible world of what happens when we taste and how we can improve it! Umami Cuisine

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Published by: kvolding on Mar 29, 2012
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05/13/2014

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"When we no longer have good cooking in the world, we have no literature, no sharp wit, no friendly gatherings, no social harmony

" Taste has much in recent times been considered something subjective, which were run by housewives and chefs. It is not until around 1920 that taste is the subject of proper scientific studies. It is perhaps surprising that the first is up for the last few decades have begun to explain in detail how a taste detected in the mouth and converted into nerve signals that total sent to certain centers in the brain which makes the final calculation and, for example, says: sweet! FROM SEVEN TO FOUR TO FIVE, YES possibly many more flavors. In our part of the world says we tend to know that there are four flavors: sour, sweet, salty and bitter. In the classic Semitic antiquity spoke, according to Aristotle of seven kinds of basic tastes: sweet, sour, salty, bitter, sharp (meaning spicy or burning), astringent (snerpert) and sand-like. It is only up the 20th century, we in the western world clearly separates the first four as 'real taste' and the last three as mechanical or chemical stresses caused by that in the food are substances that damage cells, cells on the tongue and oral cavity In the East you have classical talked about five kinds of taste, which is the first four and one who is called 'sharp' or 'burning', for example, as we from the chilli. In India it has been for these five tasting added three others, namely astringency, mild taste and bad taste. In China and Japan has also for centuries, perhaps for more than a thousand years, also talked about a special taste for something that is considered to delicious. This flavor was called umami in 1909. Umami is the Japanese and composed of Umai, which means delicious and mi which means essence or inner being. For many Japanese umami is not only a taste, but also an expression of perfection. However, it is far from all Japanese who are familiar with the term Umami. There is no single word in western languages for Umami, or for that matter a taste, covering a Japanese experience of Umami One reason why we in the Western kitchen have not used a fixed term or a single word umami is possible that we have not linked this taste for a single thing that we do for example with cooking salt for salt, , sugar for sweet, quinine for bitter and vinegar for sour, but has associated the taste with complex mixtures of meat and vegetables, which include significant amounts of oil and grease, which provides a smooth, yet complex flavor. This is in contrast to the Japanese cuisine, where you have a single indgrediens with a very clean taste that is associated with umami, and it is the traditional soup stock dashi But in the West, we have plenty of food, where umami is included in combinations with other flavors, so umami is for Westerners just a new word for an old and familiar flavor. It is now widely recognized by scientists that there are five different kinds of basic tastes. Of these, umami, sweet and bitter the most significant in determining whether we accept food Food with umami, sweet flavor is generally attractive, and food with a bitter taste is repulsive. But what is a real taste and what is a taste experience?

A flavor is a sensory impression that we in principle can give an objective, biodynamic and physiological recording of a substance, let's just say a molecule whose chemical composition determines its taste for us Human. However, it is not certain that other animals foreksempel mice, detects the same taste. A taste experience is much more complex flavor and is often quite individual. It will of course depend on the same biochemistry as a flavor, but will also be influenced by the other senses: sight, sound, mechanical stresses in the oral cavity and especially our sense of smell that is so much more sensitive than taste. Taste experience will also be affected by psychosomatic conditions, social context, cultural background, tradition and habituation. Finally, it is affected by whether we are hungry or full. There are many different kinds of taste, and a HUMAN can distinguish perhaps thousands of different kinds. One taste will typically be composed of a small number of basic tastes. Scientifically speaking, a taste for that could be called a very basic taste be independent of the other basic tastes while having a certain distribution in different types of food. A basic taste must also be a consequence of a physiological phenomenon, which is subject to a chemical recognition of a flavoring agent. The recognition is performed using special proteins, called taste receptors found in the tongue Taste Buds. There are specific receptors for sweet, sour, salty and bitter. It has been known for a long time. In 2000 it was found as a receptor for one of the substances that an amino acid (glutamic acid) and its salts (glutamate), which induces umani. Umani be lifted down there to be a really basic taste, "the fifth basic taste '. Later it was found other umani receptors The interesting thing is that pure Glutamate, for example, sodium glutamate (MSG), can not really be said to be tasty in itself. Rather, you will probably say that MSG taste of nothing, or perhaps even less well - as a mixture of something salty, bitter and soap-like. It's only nurse with other flavorings, MSG gives the sublime taste experience that berettigerdet beautiful name Umami.Therefore, MSG often referred to as a flavor enhancing agent. MSG has a strong interaction with other common flavors, especially cooking salt, NAC1. The characteristic of MSG is that the flavor-enhancing effect synergy with other substances, which also gives umami. The effect is not linear, i.e., a very small amount of one of these other drugs may enhance the effects of MSG manifold. It provides endless opportunities to play with umami by combining various commodities in the food. Although we in the West has not had a word for Umami, we have obviously brought this taste in our kitchens, and the European cuisine offers a closer view as much a search for umami as the Asian. When we love soups cooked meat and vegetables, hard cheeses stored, air-dried hams, fermented fish, oysters and ripe tomatoes, it is all exams reflects the fact that we aspire to umami in our food. The science behind the food is complex, and our senses of taste and enjoy the food is just as complicated and in many respects defective understood. It is not certain that all tastes can be described by only five basic types of basic tastes. Perhaps there are many more. Some researchers believe for example that they have found a fat receptors in the tongue taste buds.

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