It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
What to add to soup, stew or rice to improve the taste
The source of that very ‘fifth taste’ is soy sauce.
Feel free to use this additive when preparing soup. Two teaspoons of the above-mentioned black liquid will be enough for a whole saucepan.
A similar rule can be followed when making a stew.
Feel like the flavors of meat and vegetable pieces aren’t coming out well? Just add a little soy sauce!
A similar additive will also improve rice porridge. Thanks to the ‘fifth taste’, a standard side dish will turn into a real treat.
It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
What to add to soup, stew or rice to improve the taste
The source of that very ‘fifth taste’ is soy sauce.
Feel free to use this additive when preparing soup. Two teaspoons of the above-mentioned black liquid will be enough for a whole saucepan.
A similar rule can be followed when making a stew.
Feel like the flavors of meat and vegetable pieces aren’t coming out well? Just add a little soy sauce!
A similar additive will also improve rice porridge. Thanks to the ‘fifth taste’, a standard side dish will turn into a real treat.
It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
What to add to soup, stew or rice to improve the taste
The source of that very ‘fifth taste’ is soy sauce.
Feel free to use this additive when preparing soup. Two teaspoons of the above-mentioned black liquid will be enough for a whole saucepan.
A similar rule can be followed when making a stew.
Feel like the flavors of meat and vegetable pieces aren’t coming out well? Just add a little soy sauce!
A similar additive will also improve rice porridge. Thanks to the ‘fifth taste’, a standard side dish will turn into a real treat.
It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
What to add to soup, stew or rice to improve the taste
The source of that very ‘fifth taste’ is soy sauce.
Feel free to use this additive when preparing soup
It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by an expert of the online publication ‘Belnovosti’ in the field of cooking, a chef,
It is widely believed that there are only four basic tastes: bitter, sour, sweet, salty..
In fact, there is a fifth taste. It has its own name – ‘umami’..
The following adjectives are usually used to describe this taste: meaty, protein, pleasant.
It is worth emphasizing that it is umami that allows many standard dishes to be transformed into real culinary masterpieces.
But what additive should be used to give the dish a pleasant aroma?
This question was answered by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
What to add to soup, stew or rice to improve the taste
The source of that very ‘fifth taste’ is soy sauce.
Feel free to use this additive when preparing soup. Two teaspoons of the above-mentioned black liquid will be enough for a whole saucepan.
A similar rule can be followed when making a stew.
Feel that the flavors of meat and vegetable pieces are not well revealed? Just add a little soy sauce!
A similar additive will also improve rice porridge. Thanks to the ‘fifth taste’, a standard side dish will turn into a real delicacy.
