Crunchy and delicious!
I love just about every kind of sushi and even unagi which is freshwater eel. So, what does eel have to do with this recipe? Well, for years of watching cooking shows and hearing the word Umami I’ve been hearing “unagi” and thinking where’s the eel.
Over the last few years I’ve discovered how wrong I was and that the chefs are actually saying “umami” which is the fifth taste. We all know sweet, salty, bitter and sour but did you know there was a fifth taste called “umami” and it wasn’t a recent discovery.
I seems like a hundred years after Escoffier wrote his cookbook (where he identified this new flavor) scientist finally agreed with him on a new flavor “savory” or umami. Read this article called “Sweet,Sour, Salty, bitter and Umami” and you will find out everything you need to know about this new/old taste. There’s an article in The New Yorker you might be interested in reading; I don’t want to just copy what they said so go to their website and have a good read if you’re interested.
So, the umami part of this recipe would be the prosciutto which is a smoked meat and falls into the foods that have a lot of umami flavor. I’ve read also that if you crush up some dried seaweed (chips) into your hamburgers you will get a great tasting burger. Continue Reading…