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Thread Like Summary
Jeffery J. Haas, pdx rick, TatumAH
Total Likes: 11
Original Post (Thread Starter)
#323892 04/06/2020 12:23 AM
by pdx rick
pdx rick


Sunday, April 5th 2020

  • Chicken Cacciatore
  • - Chopped tomatoes, garlic, tumaric, sweet onion, Chardonnay, mushrooms, sliced bell peppers
  • - Egg noodles
  • - Oven "fried" chicken
  • - Chopped italian parsley as garnish
  • Spinach Salad
  • - chopped egg
  • - sliced mushrooms
  • - chopped bacon
  • - warm Paul Newman's Family Italian Dressing


smile
Liked Replies
#337799 Oct 29th a 02:27 AM
by TatumAH
TatumAH
Originally Posted by logtroll
Is it true that umami wears ahmi boots?

Actually yes! grin
Both parents were in WWII. Mother was head Nurse in a program training nurses to go overseas, and a hospital ward. Big Nurse comes to mind. Father was Doc working on chemical warfare. Both were Captains, but my father outranked her by a month, except that when he met her, he was a patient with a kidney stone in HER ward! She told him to lie down and he objected as he knew it hurt worse to lie down. He tried to pull rank as a Doctor, but she overruled him as rank doesn't count when a patient. It was love at first conflict, and she allowed him to retain the illusion of control, after a power sharing agreement was hammered out grin

TAT
1 member likes this
#337884 Oct 31st a 11:28 PM
by TatumAH
TatumAH
Air Fried Green Tomatoes for dinner side dish, signifying the absolute end of the home tomato season. Breaded with seasoned panko, sprayed with olive oil, and air fried for 15 minutes, turning half way through. Tart but crispy with interesting contrast of textures.
However, I think with Fried Green Tomatoes, like the BBQ,
the secret's in the sauce eek2

Tat
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#337814 Oct 29th a 11:34 PM
by TatumAH
TatumAH
Originally Posted by Jeffery J. Haas
So okay, TAT is the resident MSG expert and I'm the guy with the kid who is restricted by his cardiologist to very low salt intake.
Does MSG count as salt intake? Does it work like salt to make the body retain water, which is Daryl's Enemy Numero Uno?

First Jeff, I so sorry to read about Daryl's struggles with heart failure and edema. See below to find much more than most want to know about MSG as a salt reduction strategy. But, bottom line MSG does contain Sodium, but much less than the amounts of NaCl needed for palatability. The amounts and conversions are detailed below. Further reduction in sodium can be achieved using other Cations (my favorite ions) grin like potassium, calcium, and ammonium NH4+, but in Daryl's case they can cause other problems and would have to be approved by his treating physicians.
It's actually much more complicated when we start discussing Sodium and Chloride in the context of fluid retention in heart failure and diuretic use. There is now considerable data that Chloride may be the bad actor rather than Sodium, but as they are usually consumed together as NaCl it has been hard to define their indivdual roles in volume regulation in general and specifically in diuretic resistant heart failure. For example Na Bicarbonate, baking soda, does not have the same fluid retention stimulation as NaCl. The body disposes of excess Bicarbonate by blowing off CO2 from the lungs, but cant dispose of Chloride which has to be done through the kidney. Which brings up pretty much all of Kidney physiology to help understand fluid and blood pressure regulation by the renin-angiotensin system.
I will post some references that may help, but it is an extremely complicated and confusing system, even to those of us who have been dealing with this for 40-50 years! And, Medical Students really hate it because they have to know it!
Much MOAR later!
TAT

Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects

In comparison to NaCl, glutamate salts such as MSG or monoammonium L‐glutamate and disodium inosinate and guanylate, have low or no sodium content (Figure 1). There is an appropriate amount of MSG for NaCl replacement with maintaining acceptance of the food. This is because an excess of MSG does not promote the umami taste and, on the contrary, could lead to an undesirable sensation (Jinap & Hajeb, 2010). The recommendation for MSG use as food additive is 0.1%–0.8% of weight, which corresponds to the amount of free L‐glutamate present naturally in tomato or parmesan cheese (Beyreuther et al., 2007). For MSG, the amount of sodium is 12.28 g/100 g, and this is 1/3 of the sodium when compared to NaCl (39.34 g/100 g). To use MSG in a homemade recipe, such as 500 g of foodstuff (rice, minced meat, etc.), a simple replacement of 1/2 teaspoon of NaCl (2.5 g) by 1/2 teaspoon of MSG (2.0 g) reduces sodium content in about 37% (Maluly, Pagani, & Capparelo, 2013).
An external file that holds a picture, illustration, etc. Object name is FSN3-5-1039-g001.jpg
Figure 1

Structures and sodium content of monosodium glutamate monohydrate, disodium inosinate and disodium guanylate

The following sections present potential applications of MSG to reduce sodium content in specific foods.
3.1. Soups

Yamaguchi and Takahashi (1984) were some of the first researchers who tested different concentrations of NaCl and MSG in soups with reduced sodium content. The authors evaluated sensory panels via the consumption of sumashi‐jiru, a popular soup in Japan, made with dried bonito fish. The scales used by the sensory panels varied in a range of seven points that considered the amount of NaCl and palatability: from “extremely strong or palatable” (+3) to “extremely weak or unpalatable” (−3). Each panelist evaluated nine samples randomly and considered the concentration of 0.81 g/100 g of NaCl and 0.38 g/100 g of MSG as an ideal formulation. The authors verified that the reduction in the NaCl amount did not affect the palatability of the salty taste. With these concentrations, it was possible to reduce sodium content and maintain acceptability. This research suggested that to increase the palatability of reduced sodium products, MSG content should be tested at fixed concentrations while varying the levels of NaCl until finding the most appropriate combination. This is the best strategy to reduce the total sodium content in soups without influencing their palatability.

A recent study conducted by Jinap et al. (2016) investigated the acceptance of a sodium reduction in spicy soups (curry chicken and chili chicken) by Malaysian panelists, replacing NaCl with MSG. The authors verified that MSG could maintain the acceptability of the soups. The high score of acceptability was given for the soups with 0.8 g/100 g and 0.7 g/100 g of NaCl and MSG, respectively. These amounts corroborate a previous study published by Yamaguchi and Takahashi (1984), who noted that MSG could reduce the sodium content by 32.5%.
3.2. Stocks and seasonings

Stocks and seasonings containing NaCl are generally the main vehicles to elevate sodium consumption, according to the POFs (2002–2003 and 2008–2009) (Sarno et al., 2009, 2013).


5. FINAL COMMENTS

Considering the available data in the scientific literature, in addition to the information provided by the flavor enhancer industry, we could verify the use of umami substances as a strategy to reduce sodium in different foodstuffs (processed and homemade foods) without affecting the perception of saltiness and, therefore, contributing to the wellness and safety of the population. Many applications evaluated showed promising results, especially in those products with elevated sodium contents such as processed meat.

Despite concerns about the toxicity potential of MSG raised by some studies, regulatory agencies have demonstrated the safety of use of this food additive through toxicity assessments and randomized double blind, placebo‐controlled studies. An ADI “not specified” or GRAS status has been allocated to glutamate and its salts, meaning that it can be used as a food additive in the necessary amount to achieve the desired technological effect. Nonetheless, in the European Union, a use limit of 10 g glutamate/kg of food has been established.

Other strategies, such as the use of nucleotides (IMP and GMP) and NFEs, could also be useful for enhancing products with reduced sodium content. The combination of different substances in a formulation could generate a larger impact in flavor continuity due to their synergistic effect when added at recommended concentrations to maintain the desirable flavor without exceeding the sensorial and technological limits.

Sensorial and physicochemical tests are always recommended to obtain higher quality products while respecting the preferences of the consumers and the lifestyles of the modern life.
1 member likes this
#338218 Nov 11th a 04:04 AM
by TatumAH
TatumAH
Well, that leaves the field open for the rest of us! grin
Do you think Roscoe is worried about all that wokking with a wok jocky?

TAT
1 member likes this
#338241 Nov 11th a 05:45 PM
by Greger
Greger
Trichinosis has been virtually eliminated in the pork processing industry. Unlike a barnyard pig or a wild boar. The more "natural" the pork, the greater the danger. Not just from trichinosis but from all the other various sources of contamination.

I just got an 8lb pork butt for .99 a pound. Quartered it and cooked sous vide at 145F for 18 hours as per J Kenzi Alt-Lopez. Finished in the air fryer on roast at 300F for 25 minutes.

When I carved it there was STILL the slightest shade of pink to it. Generally speaking, the pink myoglobin in meat will turn brown at 140 degrees.

Less fatty cuts of pork like loin and tenderloin are better done in the 135 IT range.
1 member likes this
#338374 Nov 14th a 08:53 PM
by Greger
Greger
It's perfect for that! I've been buying jars of fillets in oil and when the fish are used up I use the fishy salty oil in all sorts of things for an umami boost.

Last night I had a frozen "Mediterranean inspired" veggie pizza, I put an anchovy fillet in the middle of each slice!

For its small size anchovies pack a big nutritional punch and are popular in the Mediterranean diet.

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#338530 Nov 18th a 04:59 AM
by TatumAH
TatumAH
Sue Chefs! mad

TAT
1 member likes this
#338700 Nov 22nd a 09:15 PM
by TatumAH
TatumAH
I suspect that all the MSG, yeast, schroom and Umami chatter around here has subliminally lead us down the savory path. Yesterday while eating more "red" beans with rice I was running through masa based shortbreads that go so well with beans that reflect light around the 700 nano meter wavelengths. I found some savory corn breadish cheesy muffins, but was looking for something that didnt require baking. I found Savory Masa Corn Cakes with Green Chile, Cheese, and Lime Crema that looked like a good start for something to mix with the beans or use as layers between bean strata. Think blueberry pancakes except with beans.

I hesitat to get into the very controversial subject about the only authentic or traditional way to make cornbread, for today, but I'm feeling a bit of a deja vu re cornbread here. I will look it up and see who won.

The Hell with unsavory! Though some purrsist in leading us into temptation, which isn't so bad, grin
if only they could deliver us from EVOO! devil

I's repentin Lawd
TAT
1 member likes this
#338704 Nov 23rd a 01:15 AM
by olyve
olyve
Quote
I hesitat to get into the very controversial subject about the only authentic or traditional way to make cornbread, for today, but I'm feeling a bit of a deja vu re cornbread here. I will look it up and see who won.
Oh ok....ROTFMOL

Beans and peas are a big part of our diet. I love them! I cook almost exclusively from dried beans/peas and I like to do it in a small slow cooker. No pre soaking or fast boil. The creamiest way to make them. Anywhere from 3 hours to 6 depending on the bean.
I always keep on hand, red beans, pinto beans, navy beans, great northern bean, black beans, kidney beans, garbanzo beans (great in soups and salads) and last but no where near the least, black eyed peas, my very favorite.

I have a fantastic red beans and rice recipe....red beans, onion, celery, bell pepper, garlic, bag leaves, cayenne, Cajun seasoning (see Greger's suggestion above), parsley, and most of all sage...in my opinion, the most important. I've made it with andouille sausage and with no meat at all. (we were meat free for a long time, now we're meat less). I also might put a splash of sherry in.
I cook this in the slow cooker. Toe curling good!

Hey Tat, I grow collards year around here too. What you say, so right about wintertime collards!
1 member likes this
#338808 Nov 26th a 02:58 AM
by TatumAH
TatumAH
Originally Posted by Greger
My nieces brought me a plate from their dinner across town. I bought a turkey but it's languishing in the freezer because the only one I would share it with is somewhere on the Mediterranean aboard a cruise ship celebrating her retirement. Maybe I'll save it for Yuletide feasting, or maybe I'll break it down and do it sous vide in air fryer sized chunks. That has proven to be remarkably efficient in cooking for one or two with some leftovers. I'd do legs, wings, thighs, and breasts separately in quart bags, then make bone broth from the carcass.
That's a lot of meals in the freezer for $.49 a pound. Last month I got an 8-pound pork butt for cheap and did that...still two nice pieces left.

I was roasting the various parts removed by gratuitous over-spatchcocking, rolleyes but the low temp 325, on a rack underneath the turkey was not providing the drippings I needed for gravy and stuffing. I put the pieces parts, including the tail, into the air fryer that browned them nicely and quickly. Time being of the essence, I then took the brown parts and pressure cooked them for 10 minutes to get a very rich brown gravy stock, that worked just fine. No need to roux the day! And, no need to ask "whats for dinner?" for quite a while.

TAT
1 member likes this
#338908 Nov 28th a 12:15 AM
by logtroll
logtroll
Originally Posted by TatumAH
If you've got um, roll um said the Bipolar Bear while chomping into his Eskimo roll.
[Linked Image from 64.media.tumblr.com]
1 member likes this
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