06/06/08 Umami II

Yesterday I told you about the basic taste  umami. I'm Jeff Keane; today I'll share some light and interesting results of umami research. Umami is the protein taste and it joins the other four basic tastes we were all taught in school  sweet, sour, salty, and bitter as an actual taste your tongue recognizes. Beef is all about protein so the beef industry couldn't wait to study and investigate all the umami experience had to offer. The research revealed beef tastes good because it has three natural sources of umami: glutamic acid, salts of glutamic acid and nucleotides. Combing two umami rich foods doesn't double your pleasure; it can increase it by eight times. How do you measure that? What are good combinations for beef? Just about anything I say, but the research says aged cheeses, bacon, barbecue sauce, mushrooms, red wine, sour cream, soy sauce and tomatoes are among the favorites. Chefs found they had to be careful what they paired with beef because it has its own unique, great-tasting flavor. Umami could have dietary implications since it creates that gratified feeling you've eaten enough, which could help control food proportions. One important detail  the most perfectly raised, fed and processed cut of beef can have the umami taste ruined by improper cooking. These are fun facts but I say don't analyze the beef-eating experience  just enjoy! I'm Jeff Keane. Beef May 2008