Friday, July 10, 2020

Day Three of Shiitake Soaking Umami Science - Soak them COLD!!

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.
soak in the frig...
thanks,

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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