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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 3 highlights
By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
sweet, salty, sour, bitter, and savory (umami). Umami literally means “pleasant savory taste” or “deliciousness” in Japanese and owes its mouthwatering quality mostly to glutamate, an amino acid classically found in monosodium glutamate, or MSG.
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amazon.com
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.