Monthly Archives: marts 2012

24 mar

Practical Guide to Yeast Extraction

Practical Guide to Yeast Extraction

Love for the umami tasting compounds that yeast extract can give led NFL to investigate the process of making yeast extracts; the secrets of which …

 
By Ben Reade
Filed under: general
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23 mar

Yellow Pea Chiang Yu

Yellow Pea Chiang Yu

Chiang is the Chinese prototype of the Japanese miso, and chiang yu is, directly translated, the ‘oil of miso’ otherwise known as soy sauce. Variations …

 
By Ben Reade
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22 mar

Umami Arising from Salt Rich Fermentations

Umami Arising from Salt Rich Fermentations

Salt rich fermentations can be used to create high level of umami taste. Often the salt shuts off most possibility for microbial activity, so enzymes …

 
By Ben Reade
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21 mar

Umami and Dashi

Umami and Dashi

In 1825, Brillat-Savarin wrote in the ‘Physiology of taste’ about ‘osmazome’ which he described as “the purely sapid portion of flesh soluble in cold water… …

 
By Ben Reade
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20 mar

Hello Sweetness!

Hello Sweetness!

Vintage Carrots and Apples Sweetness, one of the basic tastes, is of vital importance to cuisine. Although table sugar (sucrose) is generally seen as the basic …

 
By Ben Reade
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19 mar

Bitterness, Fire and Alkali

Bitterness, Fire and Alkali

Bitterness is a very intriguing taste. Humans are born with an aversion to bitter tastes (Morini, 2007) and through life we learn to appreciate bitterness, …

 
By Ben Reade
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18 mar

Capturing Aroma

Capturing Aroma

“Smell is a potent wizard that transports you across thousands of miles and all the years you have lived” Helen Keller (Harman, 2006) Aroma can be captured in …

 
By Ben Reade
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17 mar

Aromatic Plants

Aromatic Plants

The story goes that Nero’s palace was filled with doves that flew with perfumed wings: the collection and application of aromas continues to be a …

 
By Ben Reade
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16 mar

Taste and Flavour

Taste and Flavour

  “The Creator, in making man eat in order to live, persuaded him by appetite and rewarded him by pleasure.” (Jean Anthelme Brillat-Savarin, 1825) In this section we explore …

 
By Ben Reade
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15 mar

Creative Methodology

Creative Methodology

As NFL recognizes cooking food as a creative occupation, but at the same time one which occupies space in the scientific sphere, a conscious effort …

 
By Ben Reade
Filed under: general
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