In My Kitchen: April 2012
Umami Paste: My feet stopped dead in stride when I caught a glimpse of this unusually packaged monochrome product that was set high on a top shelf at my supermarket. It’s called Umami paste, and claims to be the 5th taste. Scientifically proven, it claims. A flavour bomb, it says. I was still pondering the 5th taste aspect, mistakenly thinking it had something to do with the 6th sense. “Oh, wow, ESP paste!” I thought … but only momentarily; I quickly snapped out of that idiocy. Anyway, I bought the stuff, and then went to their website to see if I could learn how to use it properly. (Yes, I’m one of those types who read user manuals before pressing the ON button and blinding poking about at a gadget.) Umami is supposed to perk-up the flavour of anything it touches.
My opinion? It does change the taste of food, giving it a flavour that I can’t quite identify (I guess that’s the 5th taste), and it seems to work best with soups and stews. I tried it in salad dressing, and didn’t particularly care for the flavour. Perhaps if I’d read the details of umami on Wikipedia before buying it, I would’ve known what I was buying. It was an interesting experiment, but I don’t think that I’ll buy more.
Mørk Sirap (Dark Syrup): I bought this when we were in Denmark a few weeks ago. It’s what Danish home-bakers use to give their rye bread depth of colour. It’s liquid like water; not thick like treacle. Mørk sirap is to rye bread what gravy browning is to gravy!
Danish Rye Bread Forms:
Rye Bread “Forms”: Bread pans to you and me, but with a slight difference. Danish rye bread forms have sharp 90° angles with perfectly straight, upright sides. I bought these while in Denmark also as I’ve not seen anything similar in the UK. Can’t wait to try them!
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