"Salut" Guys and welcome to French Guy Cooking
In a previous video, we talked about the basic tastes we have
sweetness, bitterness, sourness
saltiness and umami
just there ! this my friend is not the face of
umami. it is the face of ignorance IGNORANCE.
I admit I don't know anything about umami
but seriously who doas ? some say it's the wow effect
others it is the damn effect... I mean what the hell ?
Please Advise ! all I know is that umami
is the feeling we have when our tastebuds meet glutamate
that's the only thing I have ! let's sort this out !
Umami is supposed to be very popular in Japan. That's a Japanese word
so I went to a Japanese grocery store here in Paris
and I bought a pack of monosodium glutamate. ninety-nine percent
monosodium glutamate. this is the purest product
available on the market ! you have one part of that wrong
this is not meth. in fact
monosodium glutamate is the salt of the glutamic
acid and that's why when you tasted it raw it feels
salty ! salty ! I've got two questions on my mind right away
first I'm gonna die right now for tasting this raw chemical. Stay tuned
cause you'll find out in a minute ! and second, what's in the one percent left ??
anyway, to fully experience it, I decided to cook a very simple stew.
of course I will also make a stew without it, for comparison purposes.
the right amount to use when cooking should be around 0.5%
meaning that 200 grams of food would require one gram of monosodium
glutamate. here's the experience, minced pork
100 grams, onion 60 grams,
water 100 grams, wheat flour
2.5 grams, so we got to use
one point 31 grams of monosodium glutamate.
Second stew is globally the same but do not forget that glutamate monosodium also
act as a salting agent , having one third of the efficiency of
of regular salt.
At the end, I have tasted the two different stews...
and these are my conclusions
The stew with glutamate was definitely stronger in flavor.
I could feel the pork more clearly. it acted
as a flavor enhancer and the taste
also stayed longer in my mouth. it acted as a
flavor lengthener. So what ? At the end ? I mean
what ? should we use it or should we not ? well at the end
using glutamate or not seems very personal. I think I might use it
like gram or two from time to time in very specific dishes
just to improve the strength and the length of flavor
maybe the best to would be to regard it as a difference salt
and you know that using too much salt his bad for health
but using just a tiny bit, just a
tiny bit, improves a dish a lot ! please get me right,
I don't want to glorify it but I do want to vilify either
and for those of you who really are against it, I can't blame you for that
I would just say that you have probably eaten
lot of glutamate already ! you don't think so ?
well ...okay okay... this will be a complete different story ! I think we are done with
glutamate for today
I hope you like this video and guess what, I want to hear about you !
what's your opinion on that stuff ? do you like it ? have you tasted it ?
are you confident ? are you afraid ? let's get social my friends !
so please share your comments right below ! like, comment
share, and don't forget to subscribe for the next video !
Bye bye
I am the danger Skyler