On this episode of Huntavore, we take a culinary deep dive on a topic of wanting to get the most flavor bang from their wildgame or anything really can do.  Nick unpacks the flavor profile umami as best he can.  What is it? How do we taste umami? And most importantly, how can you use it on your food?  Nick goes into detail about the process of making your own umami seasoning shake that blows your mind.

Nick took a trip into the world of flavor enhancement.  Umami translated from Japanese means pleasant savory taste. That is exactly what we are going for on our wild game dishes, pleasant and savory.  Now along with umami, we need to unpack Mono Sodium Glutamate (MSG).  MSG is a chemical compound that can be added to food to enhance flavor, but not a whole lot of folks are looking to do that.  At least in its mass produced, ultra refined form.  However MSG is a natural occurring chemical compound in quite a number of foods already.  Many of the items that top pizza have a high concentration of MSG (tomatoes, onions, mushrooms, anchovies, parmesan).  Capturing this as a seasoning that can be applied to meat, veg, etc became the challenge.  By dehydrating these items and blitzing them in a grinder, you can amp up the exhausting flavors of food, without over doing the salt.  Salt has its purpose, but overdoing it can take away from the taste.

Check out these two videos I found that will help you make your own:

Guga foods

https://youtu.be/sE3dYCphy2M

ChefSteps

https://youtu.be/WFMtBstGHAA

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

 

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