Logo image
Back
Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences
Book chapter   Open access

Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences

Chris Koetke, Lauren Miller and Jonathan Deutsch
Umami, pp 183-196
01 Jan 2023
DOI: https://doi.org/10.1007/978-3-031-32692-9_9
url
https://doi.org/10.1007/978-3-031-32692-9_9View
Published, Version of Record (VoR) Open

Abstract

This chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further develop umami (e.g., fermentation), or the addition of MSG (monosodium glutamate), the purest form of umami available to everyday cooks. This chapter addresses benefits of umami in cooking, which include to aid in salt reduction, to provide a bass note for flavor, to increase salivation, and to aid in perception of meatiness. The benefits of umami make it an attractive option to improve both health and flavor.

Metrics

24 Record Views

Details

Logo image