Cooking Issues will be broadcasting live on the Heritage Radio Network tomorrow (Tuesday) from noon to 12:45 EST. We’ll answer all of your cooking issues via phone and/or email.
Give us a call at the Heritage studio at 718-497-2128 or email Nastassia at lopez.nastassia@gmail.com and we’ll answer as many questions as we can.
Thanks for listening!
The Cooking Issues Team
Love the sound effects, Dave.
Hi Dave,
Interesting comment on the sub taste level salt and sugar addition, I could not agree more. Sub taste level salt helps in coffee alot as well (I always add a pinch to the ground coffee).
Also I don´t now any sauces that don´t benefit from minute amounts of sugar (and a tiny bit of acid). Sauces usually contain plenty of umami taste from the demi glace already, but this finaly leads to my question:
Have you ever experimented with adding some MSG to drinks in a sub taste level?
(With umami you probaly can add a lot cause most people will never realize the tase anyways, but I was thinking about small quntities, especially with Cocktails based on butter or cream….)
Howdy Schinderhannes,
I think this is an interesting question. If you don’t mind, I am going to repost your comment under the Cocktail Science Part 2 post I just put up. Readers of those comments might benefit.