ST Alpha - "America's Test Kitchen showed the science behind how to achieve max umami in your cooking: By combining glutamates and nucleotides (inosinate or guanylate) -- (edited)" (Reading a Post)

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America's Test Kitchen showed the science behind how to achieve max umami in your cooking: By combining glutamates and nucleotides (inosinate or guanylate) -- (edited)

Posted by con_carne Aug 27 '24, 13:32

Fun fact: I think most good cooks combine glutamate and the nucleotides for umami already.

This combination is called synergy. If you combine a food from the left with a food from the right, you are taking advantage of this synergy.

Glutamates are great. They provide umami. And the nucleotides sort of multiply that flavor.

Caesar salad has nucleotides from anchovies and glutamates from parmesan cheese.

In a cheeseburger, cheese provides glutamate while beef provides nucleotides.

Snack food makers make their chips delicious by isolating these nucleotides. Doritos use disodium inosinate and disodium guanylate (I guess the glutamates are found in the cheese powder and fat, etc.)

I'm investigating stuff like this since I'm cutting down on sugars and saturated fat.

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Responses:

what are you cookin? meth? -- nm - zeitgeist Aug 27, 16:03
The YT vid, but this is lengthy and gets into a boring taste test and wok fried rice recipe. The interesting science is in the beginning. -- (link*) - con_carne Aug 27, 13:33 [youtube]

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America's Test Kitchen showed the science behind how to achieve max umami in your cooking: By combining glutamates and nucleotides (inosinate or guanylate) -- (edited)

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