What is Taste and how to use it in Molecular Cooking?

In order to master cooking you must become a master of taste. Molecular Cooking is all about being a master of taste. What is taste and how to master it when cooking?

Taste and the Secret Flavor

Taste is a detection of substances using receptors of the tongue. A common mistake is to think of the tongue as made up by different sections, where certain flavors are divided into compartments. This is not true. You can detect flavor anywhere on the tongue. But what flavors can you taste? Read on to know how knowing taste will benefit your cooking!

What flavors do we taste?

The four most common tastes are sweet, sour, salty and bitter. There is also a fifth taste called Umami. Umani is sort of savory and was first described in 1908 when it was revealed that glutamate provided the taste of Umami.

Taste, flavors and where to find them!

Taste Chemical terminology Products Molecular Cooking ™ Recommends
Sweet Fructose, Glucose, aspartame. Sugar, soft drinks, fruit NOW Foods Fructose Fruit Sugar – 3 lb
Sour Lactic acid, acetic acid, phosphoric acid Lemon, yoghurt, sauerkraut Lactic Acid 88% 5oz for Home Brew
Salty Sodium chloride, ammonium chloride Cooking salt, pickled meat, salty liquorice Sodium Chloride (Salt), High Purity Crystals, 99.9% min., 500 grams
Umami Monosodium glutamate (amino acid, protein part) Old cheese, Chinese Food and Snacks, Crisp Aji No Moto Ajinomoto Monosodium Glutamate Umami Seasoning 454g / 1LB / 16oz HALAL

(Wageninen University, E. Schenkelaars, I.Klompmaker, T. van de Laar)

 

You find all needed ingredients to mix and match the different flavors when doing Molecular Cooking in our Shop!

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