Skip to main content
Skip to main content

Hot on HuffPost Food:

See More Stories
Tell us what you think for a chance at $1000!


Tip of the Day - Increase the Meat Flavor in your Stew and Soup

When making a beef or vegetarian soup and stew, there are some main ingredients that can create a meaty taste while stimulating the tongue's taste receptors.


Soba noodles with wild forest vegetables in broth. In the beginning of the twentieth century Kidunae Ikeda, Japanese physics professor, discovered what makes savory foods, such as stews, taste meaty. It's not just the meat. He found the substance glutamate which results in a sensation called umami - the fifth primary taste sensation after salty, sweet, bitter, and sour. There are various foods with naturally occurring glutamates, like Parmesan cheese.

Adding glutamates to soups and stews is an easy way to build a meaty flavor, even if your cooking a vegetarian dish. Sautéed crimini mushrooms initiate the building of flavor. Use a thick tomato paste. Red wine is useful for loosening flavorful browned bits from the bottom of the pan. Potatoes and onions have high levels of glutamate, but nothing compared to Parmesan cheese and sea kelp. In fact, sea kelp is often used in Japanese broths.

Filed Under: Vegetarian/Vegan, Tip of the Day, Ingredients, How To
Tags: beef, glutamate decarboxylase, GlutamateDecarboxylase, meaty, salads, soup, soups, stews, tip of the day, TipOfTheDay, umami, vegan, vegetarian

Sponsored Links

Reader comments (Page 1 of 1)

Crafty Cookie

2-15-2009 @9:46AM Crafty Cookie said... Brilliant ideas, thank you. CC
Reply

1 Comments / 1 Pages

Most Popular Stories

  • FDA Still Struggling to Define

    FDA Still Struggling to Define "Gluten-Free"Read More

  • This Omelet Recipe Is Written On the Egg Itself

    This Omelet Recipe Is Written On the Egg ItselfRead More

  • Why Jewish Food Disappoints

    Why Jewish Food DisappointsRead More

Latest Flickr Feed


Sponsored Links