Before cooking, the dried mushroom is soaked in water. The water should be cold because 5′-guanylate is decomposed into guanosine by nucleotidase at room temperature.
This is in review of my previous blog post on the "fabulous caps" as reported back to me....
https://elixirfield.blogspot.com/2020/06/the-caps-are-fabulous-secret-of.html
So glutamate is found in most foods but more so in plants than meat - and when glutamate is still bound to the protein molecule then its Umami taste is not activated. But when Glutamate is COMBINED with 5'-guanylate (with DRIED Shiitake as the main source of 5'-guanylate) then the Umami taste is very strong....
So tomatoes have a lot of glutamate in them - so I guess having shiitake with tomatoes - in a sauce that is cooked - that will be the best umami taste....
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