Tag Archives: vinegar

Sea Change

We’ve been working to better utilise umami, the so-called fifth taste, for some time now. Understanding the relationship between free glutamates and the nucleotides disodium inosinate(IMP) and disodium guanylate (GMP) is all very well, as is appreciating the way umami … Continue reading

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A Sour Note

Forget turning water into wine. We wanted to turn a liquid into a solid. Without fundamentally altering its taste. Specifically, we’ve been working on a new lamb dish with an element that in its standard form is sweet yet, with the late addition of something like a powder, could instead deliver a sweet and sour taste. In short, we needed vinegar powder. Continue reading

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