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How to make your food 30x more delicious

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You’ve heard a lot about umami, but you probably don’t know the full story.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Clausen, MP.; Christensen, M; Djurhuus, TH; Duelund, L; Mouritsen, OG. (2018). The quest for umami: can sous vide contribute?. International Journal of Gastronomy and Food Science 13:129-133. doi.org/10.101...
-Kumazawa, T.; Kurihara, K. (1990). Large synergism between monosodium glutamate and 5'-nucleotides in canine taste nerve responses. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 259(3), R420-R426. doi.org/10.115...
-Schmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G. (2020). Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports, 10(1): 20077. doi.org/10.103...
-Mouritsen, Ole G., Klavs Styrbæk, Jonas Drotner Mouritsen, and Mariela Johansen (2014). Umami: Unlocking the Secrets of the Fifth Taste. Columbia University Press. doi.org/10.731....
-Mouritsen, O. & Khandelia, H. (2012). Molecular mechanism of the allosteric enhancement of the umami taste sensation. The FEBS Journal, 279(17). doi.org/10.111...
-Schmidt, C.V., Mouritsen, O.G., 2022. Umami taste as a driver for sustainable eating. International Journal of Food Design 7: 187-203. doi.org/10.138...
-Yamaguchi, S. (1967). The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate. Journal of Food Science, 32(4), 473-478. doi.org/10.111...
-Zhang, F.; Klebansky, B.; Fine, R. M.; Xu, H.; Pronin, A.; Liu, H.; Tachdjian, C.; Li, X. (2008). Molecular mechanism for the umami taste synergism. Proceedings of the National Academy of Sciences, 105(52), 20930-20934. doi.org/10.107...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.umamiinfo....
-www.ramenchemis...
-www.americaste...
-www.theatlanti...
-www.nytimes.co...
-scienceandfood...
-www.nytimes.co...
𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
- • MSG is neither terribl...
- • Everything You Need to...
- • Dan and Kenji Use MSG ...
- • The Science of Why Bac...
- • Why yeast extract is i...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Ole Mouritsen, Professor (emeritus) of Gastrophysics and Culinary Food Innovation at the University of Copenhagen
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
RU-vid | / minutefood
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20 авг 2024

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Комментарии : 266

@MinuteFood Год назад

Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsMinuteFood to get $100 off your subscription and a free wine tote.

@suchitraranibar9986 7 месяцев назад

So why indian food is more tasty without nucleotides I think indians love vegetable so much they start to hate meat and nucleotides or something

@lachlansmart2373 Год назад

I always add both fresh and dried mushrooms, and a spoonful of vegemite into my mushroom risotto. Now I know why it works.

@sueelliott4793 Год назад

I love vegemite with lots of butter on my corn on the cob, vegemite with everything. Ahhhh!! avocado vegemite toast.

@zes3813 7 месяцев назад

wrggg

@reecopeaco1004 5 месяцев назад

How did you find out about it

@tirramasu7948 5 дней назад

@@reecopeaco1004Australians put vege mite in everything

@MultiLeandrini Год назад

We're close to needing a full on course on this cooking science

@Duspende Год назад

One might even say a Crash Course

@feynstein1004 Год назад

It's called Food Wars 😉

@luzellemoller6621 Год назад

@Echinacae Год назад

Food chem 😅

@amphibiland7315 6 месяцев назад

@@feynstein1004NO

@UnemptyVoid 5 месяцев назад

As someone from Korea, I was always disappointed that English didn't have a word for 고소함 I feel like, especially in American media, people just throw the word in without knowing what Umami actually means, and I am happy to see videos actually explaining it deeply. In korean it is really simple, it basically means something between richness, buttery, savory-ness. A good example may be something like sesame oil, to even potato chips.

@brukujinbrokujin7802 Год назад

Japan people have the best knowledge of umami. All their food are weirdly combined, yet taste great

@brukujinbrokujin7802 Год назад

And if you kike stronger taste, go to south east asian countries. Their food are Umami with spices. Super strong.

@user-bx8sj6qm3w Год назад

Chinese food and Italian food as well! Best go to recipes for me.

@thanosal-titan Год назад

@@brukujinbrokujin7802That's a gift and a cursed at the same time for us. We often find ourselves not really enjoying many foreign cuisines because most of the time those foreign foods are just too bland and tasteless for our tounge

@chappy3125 2 месяца назад

Japanese gets old after a few meals sadly

@hitaishibarai9062 Год назад

As a non drinker I have always wondered why people who consume alcohol eat meat and drink alcohol at the same time.....

@wobblysauce Год назад

That is one point and another is it is a good way to hide a drinking problem

@6023barath Год назад

It makes a lot more sense now

@danz9268 Год назад

I love that "after taste" if you immediately eat a grilled meat after you chug down a glass of beer.

@gr18.n1k Год назад

@@wobblysaucebro…

@ItemHazard Год назад

This makes sense on why in Korea they eat chicken and beer together so much

@ZestyTime233 Год назад

Forget having a sweet tooth, i have a full set of Umami chompers, i can't get enough of that savoury kick! 🍴💕

@bds8715 7 месяцев назад

umami mouth 👅😂

@tehilagracie6466 23 дня назад

Recipes? What foods pair well with what? Where's the chart?😅 7:39

@jakeehrlich8113 Год назад

I’ve said this before. I’ve spent a lot of time teaching myself this stuff and you did an amazing job of summarizing it all here. Makes me feel a lot less special for knowing this stuff! Good job!

@Yupppi Год назад

In short: almost every recipe in existence and majority of your fridge/cupboard contains glutamates and nucleotides to make your food taste super umami.

@habitsofsuccess4322 8 месяцев назад

What I learned: The more I exercise, the more tasty I get

@kevincarfray1091 2 месяца назад

This perspective is fantastic. Well played 😂😂😂

@Omnilatent Год назад

As a vegan who loves cooking, I was surprised how many of these combinations I "accidentally" use every day. Soy sauce and yeast flakes are my standard in virtually all my cooked food. Now I just get more of those dried shiitake shrooms!

@BeesAndSunshine Год назад

Before going vegan I hadn't heard of nutritional yeast, mushroom seasoning, or vegemite and oh man was I missing out.

@Omnilatent Год назад

@@BeesAndSunshine Same!

@Metqa Год назад

I"m neither vegan nor vegetarian, but I absolutely adore nutritional yeast, especially on popcorn. I'd take that seasoning over cheddar . Vegemite is another weird and wonderful product. and Miso Paste is just pure cooking gold. Take some dried mushrooms and powder them in a coffee grinder and shake it on everything. You will love it. Working in an health food store, I got to sample lots of product from the bulk bin or as they were going out of date. getting chances to try to cook up products so people would try it and buy it. Tofu, marinated in soy sauce and sesame oil, dredged with nutritional yeast and lightly pan fried is such a hit that a local Taco Stand offers it as its meat substitute in their mega burrito.

@DominikJaniec Год назад

6:12 I love the use of this broken calculator, it excellently shows issues with math in kitchen ;)

@eileennono5039 Год назад

That's Japanese cuisine for you. Cook with umami intense foods, then add some powdered MSG for extra measure.

@leemorry535 Год назад

I love getting to actually know how the taste/food works so I can hack my cooking skills!

@bigbeefscorcho 7 месяцев назад

I’ve always been huge on savory flavors so it was not surprising that most of the most umami forward dishes/ingredients are many of my favorites! Learned so much from this video, thank you

@Ripmyrg Год назад

5:00 i've seen that flower before...

@SgtSupaman Год назад

I knew there had to be a scientific reason why putting cheese on meat always made it better.

@lesleygarrett4223 9 месяцев назад

grilled goats cheese on a steak is too incredible to describe

@Srindal4657 5 месяцев назад

I once bought a book called "salt, fat, acid, heat", it taught me how to make food actually taste of something without fermentation. It's probably the best cooking guidebook I've bought

@somanayr Год назад

I wonder if the interaction between glutamates and nucleotides is one reason why some people like Clamato (Clam + Tomato juice)? I was always too afraid to try it

@thomasi.4981 Год назад

That sounds likely! I've only eaten clam maybe once so I don't associate that "something else" in Clamato with clam mentally so I've never been weirded out. I just approach it as tomato juice. That said, pretty sure most people are put off by clam because of it's weird sliminess.but in a drink all shredded to oblivion, that doesn't really apply anymore...

@StratosFair Год назад

Really appreciate the gorgeous drawings and animations in these vids :)

@cirrus.floccus Год назад

The scientific reason why I add copious amounts of mushrooms to almost everything.

@l3ftward Год назад

a bit off topic, but i LOVE the sound affects of the umami! it just sounds so good and makes my autistic brain happy!

@EliasMheart Год назад

In regards to the transition at the end: Drinking wine with *some* mushrooms can be problematic for your health. This only really matters (afaik) for people who collect their own mushrooms, as these are not the typical ones sold, but I thought I should mention it.

@ChemEDan Год назад

That sounds like such a good combination tho 😋

@PCDisciple 3 месяца назад

Incredibly underrated channel, great content, knowledge and narration!

@LavenderLushLuxury Год назад

The BEST Food Science, RU-vid Channel *Chef's Kiss* 👌👌👌

@BIGWUNuvDbunch Год назад

Absolutely godtier content as always. No wonder I love shiitake maki!

@RaskylC Год назад

love that the spoon isnt straight down in the shot but angled slightly to the right , its really pleasing idk why

@TheRealReem0h Год назад

Patiently waiting for the day MinuteFood collabs with Kenji or Adam Ragusea

@MinuteFood Год назад

We are too :)

@TheOneSin7 Год назад

More mushrooms!

@DaveTexas Год назад

MSG is your friend! Years ago, I discovered that the kids (and my husband) liked almost everything better when I added a dash of MSG to it. Especially vegetables, which always used to draw complaints. Sadly, I won’t cook with mushrooms of any sort. Mushrooms taste like dirt to me. Some more than others, but all taste bad to me. There aren’t many foods I won’t eat, but mushrooms are one of them. Asparagus is the other biggie..

@hackarma2072 Год назад

It may be you have a hypersensitivity or hyposensitivity to some odorant molecules. The same molecule often has a different smell depending on its concentration. For example the metallic smell of coins becomes a dirt smell in abondance (learned it in a chemistry video by NileRed)

@DaveTexas Год назад

@@hackarma2072 I actually don’t have a sense of smell. Too many surgeries on my sinuses when I was a child have left me with scar tissue all throughout my nasal passages. I have to rely purely on taste for flavor, which might be why I like MSG so much. I also prefer spicy (hot) flavors like Tabasco, red pepper flakes, hot chili oil, cayenne, etc. Mushrooms taste like dirt to me, for whatever reason…

@HebaruSan Год назад

I feel like this should be called "ultra-mami"

@Dotochi Год назад

So that's what packing in those bentos that keep making Rengoku go "UMAI!" :)...

@elishuster5943 Год назад

I'm sooo glad you mentioned shitakes! They're my favorite.

@mrhouzef. Год назад

Super interesting to know about the science behind these great food pairing and this "umami synergy" as a cook. Thank you for your videos!

@michaeln9931 Год назад

Just started watching the channel. That was probably the best sponsor segue I've seen on youtube. Holy moly that was good.

@brachiosnores7829 Год назад

So THAT'S why I can't stop eating Wagamama's Takoyaki lol - super umami flavour ftw!

@Lahorca Год назад

I'm interested of knowing how much does 100g of dry mushrooms cost in other countries. Here in Argentina, they are quite expensive.

@nessesaryschoolthing Год назад

I imagine that's a matter of regional availability. From what I can read, tropical mushrooms usually grow out of old hardwood trees, and can't easily be grown right out of the ground like mushrooms do in more temperate or frigid climates. That's not conducive to mass cultivation, so you must need to either forage them or import them at a considerable mark-up, from the West coast of the US/Canada or the east coast of Asia I'd wager. In California, I can get about 700 grams of mushrooms (raw, not dried) for the same price as an average takeout sandwich. Not the cheapest food item, but not a luxury either.

@flavioryu5922 Год назад

I live in the UK and i went to buy a bag of dried shiitake from a local grocery store. It was 400g for ~10£ (i will check tomorrow the exact weight of the bag and correct it if it was different)

@lavamatstudios 11 месяцев назад

Here in Belgium it's €2 for 500g champignons. (cheap in terms of belgian costs of living) Other kinds are more expensive. Shiitake is pretty much the price @flavioryu5922 said, maybe a little cheaper.

@nocapproductions5471 4 месяца назад

Fresh mushrooms 3 euro for 500 gram, dried 10 euro for 500 gram. Netherlands.

@OctorokSushi Год назад

It's 2023 we out here min/maxing our umami, get with it or get left behind sucka!

@RebuttalRecords 2 месяца назад

That broken calculator made me laugh

@thefreshest2379 Год назад

If you're not going to sell that cheat sheet it could still help to post it somewhere, I would use it 😄

@MinuteFood Год назад

Come get it at patreon.com/minutefood!

@thedragonguru2332 Год назад

Where can I please get the guide chart you pinned to the fridge?

@MinuteFood Год назад

Over at patreon.com/minutefood - come join us!

@JC-op4co Год назад

the Flowie at 5:00 made me have flashbacks and I had to have some ramen to fill me with determination

@JaccovanSchaik Год назад

6:48 Never mind the wine, I want that glass!

@MinuteFood Год назад

It's my favorite wine glass, by a mile!

@swedneck Год назад

"it's gonna be MSG" first thing shown in the video is the word "umami" "of course"

@ok-tr1nw Год назад

4:55 in this word its cook or be cooked

@Vexcenot Год назад

Would Flowey being sentient with a goat makes him more delicious?

@feynstein1004 Год назад

There was so much umami in this video my clothes spontaneously disintegrated 😋

@Ellipsis115 11 месяцев назад

3:26 dmamn they made us want that

@ericfung3308 Год назад

Love the videos, entertaining and full of knowledge!! I would like to suggest making a video about aspartame. It's so controversial among my friend group that I'm honestly not sure who to believe. Cheers

@savannaha5038 Год назад

Mixing glutamates and nucleotides? 4:54 That's a wonderful idea!

@brothermine2292 Год назад

Are you sure we would want 30x the effect of umami? Here's an excerpt from the Wikipedia article: "By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma. Like other basic tastes, umami is pleasant only within a relatively narrow concentration range." Here are two more excerpts, interesting for other reasons: "The optimum umami taste depends also on the amount of salt, and at the same time, low-salt foods can maintain a satisfactory taste with the appropriate amount of umami. One study showed that ratings of pleasantness, taste intensity, and ideal saltiness of low-salt soups were greater when the soup contained umami, whereas low-salt soups without umami were less pleasant. Another study demonstrated that using fish sauce as a source of umami could reduce the need for salt by 10-25% to flavor such foods as chicken broth, tomato sauce, or coconut curry while maintaining overall taste intensity. "Some population groups, such as the elderly, may benefit from umami taste because their taste and smell sensitivity may be impaired by age and medication. The loss of taste and smell can contribute to poor nutrition, increasing their risk of disease. Some evidence exists to show umami not only stimulates appetite, but also may contribute to satiety."

@ximbomike Год назад

Genius as always!

@dryzalizer Год назад

Incredible video, I learned so much! Thank you!

@pierrecurie Год назад

That goes a long way towards explaining why autolyzed yeast extract is in god damn everything

@tavern.keeper Год назад

Aside from water content, is there a significant difference between dried and fresh mushrooms?

@buffed_puff9908 Год назад

Yes! Dried shiitake mushrooms have more guanylate (GMP) after it's been fully dehydrated and then, more importantly, rehydrated. Many additional flavor compounds are created through the drying process as well. However, fresh mushrooms are still great to use on their own merits, but fresh and dried mushrooms are not an even 1 to 1 comparison

@crimsonraen 14 дней назад

This is pretty great! :)

@Rephic 9 месяцев назад

5:02 is that flowey the flower?!

@crayonpepper 7 месяцев назад

XACTLY WHAT I THOUGHT

@connorto6590 Год назад

Did no one notice flowey from undertale?

@pandaguan Год назад

So that's why seafood tastes so good.

@zackaharisato9047 Год назад

Hey u got yourself a sub! As an engineer and a cook at home, im always experementing to make food more delish.

@seraphuziel 6 месяцев назад

Ever see the Penn&Teller episode where they debunked ked MSG "allergies/headaches"? A damned good study.

@luzellemoller6621 Год назад

"My children are very in to Mario, so I'm going with parana plants" thank you for fun.

@silviavalentine3812 11 месяцев назад

4:02 "god tier" Oh boi the gen z vibe is strong with this one

@BongoTheDev Год назад

In vietnam, people literaly add MSG everytime they cook.

@winsontam6334 Год назад

This totally changes how I might use msg! Thank you!

@ProfessionalBugLover 6 месяцев назад

is this why i love shirmp and soy sauce so much

@unworthy.potato Год назад

So your telling me I should start putting Vegemite on fish? Sounds like a Plan…

@CommieHunter7 Год назад

Vegans find nucleotides in the 'plants' that are most like animals (digestion not photosynthesis)

@mysbhyv1707 7 месяцев назад

Thank you so much for this video❣ It's very informative and I appreciate the links 👍

@llamatronian101 Год назад

I shall continue adding a dash of fish sauce to my burger patties.

@tusharchoudhary7880 Год назад

As a Gentleman, I shall incourage ester egg like (mario, Undertale, etc)

@Planetkid32 11 месяцев назад

0:55 lol

@marste-zh2bh 11 месяцев назад

Hello, there is a typo in the thumbnail: the cheese is called parmigiano, not parmiggiano.

@DavidSusiloUnscripted Год назад

I’m here for the cute animation.

@racheltyrellcorp9694 Год назад

Umami drinks ? Hell yeah, Saké it is !

@ee5142 Год назад

I had subtitles on and got jumpscared

@cameroneridan4558 Год назад

Question!!!! What about mushrooms that arent Shiitakes? I unfortunately *HATE* shiitake mushrooms (and truffles too) :( I love mushrooms in general though, Enoki and Oyster and brown Champs are some of my favourites, which of these or other non-Shiitake non-Truffle mushrooms are good spurces of glutamates and nucleotides for that savoury goodness?

@DaviidReiis 8 месяцев назад

Tip: You can grate dry shiitake and you won’t notice it in your food afterwards

@cameroneridan4558 8 месяцев назад

@@DaviidReiis ...the flavour is the problem dude

@theredbar-cross8515 Год назад

We almost got a face reveal there!

@MinuteFood Год назад

Those cute little molecules are the only faces this channel needs!

@delfinagabrielaborrellisar7125 Год назад

Do you guys happen to know if brown butter is bad for you? I’ve seen countless recipes online that have it and everyone says it’s delicious, but I’ve asked some people that have studied to become profesional chefs, and they say that its pretty bad for you. I dont know if this is enough to make a video about, but I’d love to see one made by you guys!

@tacitus_ Год назад

I'm sorry that you worry about stuff that doesn't really matter. That must be exhausting and your food must be bland. 😢

@majesticsnowleopard Год назад

It isn't in any way worse for you than normal butter. You just cook the butter a little bit until the milk solids are brown in color (not burnt) and smells nutty and delicious

@mineonlydiamonds Год назад

I learnt why some people make steak in wine

@loganwolv3393 Год назад

Idk dried mushrooms never seemed to be more umami than regular ones.

@desmond3828 6 месяцев назад

You should’ve talked about how we taste umami in greater detail

@iwansays Год назад

So I haven't been missing on these. I don't know if that's a good thing or not. Because if I had been, I would be improving my experience after watching this video.