Wednesday 24 November 2010
Stockings Farm
Keith and the Bacon
Me and the team of Hand Made decided to pay a visit to our super piggy supplier Keith to see how our future sausage rolls are looked after.
Tuesday 23 November 2010
U mami
http://en.wikipedia.org/wiki/Umami
Umami (IPA: [uː mɑː mi]), popularly referred to as savoriness,[1][2][3][4][5] is one of the five basic tastes together with sweet, sour, bitter and salty. Umami is a loanword from the Japanese umami (うま味) meaning "delicious taste".[6] This writing was chosen by professor Ikeda from umai (うまい) "delicious" and mi (味) "taste". Umami represents the taste imparted by the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP).[7] It describes a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. This is due to the detection of the carboxylate anion of glutamic acid in specialized receptor cells present on the human and animal tongue.[8][9] Its fundamental effect is the ability to balance and round the total flavor of a dish. Umami clearly enhances the palatability of soups and a wide variety of foods that are not sweet. Fruits, fruit juices and some dairy products do not match well with umami taste (for review Beauchamp, 2009).[10] Salts of glutamic acid, known as glutamates, easily ionize to give the same taste and they are used as flavor enhancers. While the umami taste is due to glutamates, GMP and IMP amplifies its perceived intensity.[9][11]
Thursday 18 November 2010
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