Label
All
0
Clear all filters

Bacon and Sausages

Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About
Meat that has been smoked, especially bacon made from pork, contains much inosinate, which enhances the natural saltiness and umami found in eggs and, in addition, brings out their sweet taste. So it is little wonder that bacon and eggs have long been regarded as the perfect breakfast dish.
The combination of bacon and green peas is another good source of umami. Bacon can also be used to dampen the bitterness in cooked cabbage or in roasted game meats by enhancing their sweet taste.
Sausage making, especially from beef and pork, has a long tradition and a global reach. Initially, freshly made sausages have no more umami than the raw ingredients from which they are made, but when cooked they can become very tasty. Once they have been salted, dried, smoked, fermented, or cured, however, they develop much more umami and are often used to enhance the taste of other foods. This is particularly true for those made from pork.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title