Brie with Umami

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A preparation that can be served as an appetizer and that combines several textures to create the fifth Japanese umami taste.

  • 250 grams of Brie cheese
  • 2 teaspoons pesto genovesse
  • 60 grams of nuts
  • 4 large mushrooms
  • 2 teaspoons olive oil
  • a French baguette with butter to serve

Servings: 2

Preparation time: less than 30 minutes


Bring the cheese to room temperature. Divide into two equal parts, and the top of the white crust covering the cheese is removed, leaving the edges and bottom intact.

Place in two heat-resistant forms with the crustless side facing up and cover completely with pesto. Sprinkle coarsely ground walnuts and diced mushrooms on top. Sprinkle with oil and place in the oven at 180 degrees for 15 minutes.

Serve hot on a hot rod.

Tips sites


If the pesto is too greasy, you can use the oil from it to sprinkle the mushrooms on the end

Umami - the ultimate taste!

There is no one who does not know the four fundamental tastes (sweet, sour, salty and bitter), but for many of us the concept of umami or "the fifth taste", is a novelty.

Umami was first discovered by chemist Kikunae Ikeda of the University of Tokyo, Japan. He identified this special taste in asparagus, tomatoes, cheese and meat, but the strongest was felt in "dashi" - a universal base used for miso soup, clear soup, noodle soup, sauces or as an aroma for rice, dishes prepared over low heat or marinades, vegetables cooked with sauce, etc.

After much research he decided that the flavor is intrinsic glutamate, a amino acid, then learned how to produce it in industrial quantities and patented the invention. The effect of this amino acid is to balance the taste and complete the flavor of a dish.

What characterizes the umami taste?

The literal translation of the term of Japanese origin means "pleasant, tasty" or "delicious", but which hardly gives clues about a particular taste that can be identified. In order to understand what it refers to, think of fatty meats, seafood, an outdated cheese, the tastes of foods that you cannot include in the 4 universally known.

According to officials from Umami Information Center (UIC) "Umami is a tasty, pleasant, shared taste of glutamate, a type of amino acid and ribonucleotide, including inosinate and guanylate, that occurs naturally in many foods, including meat, fish, vegetables and dairy products."

The Umami Information Center (UIC) was established in 1982 in order to transmit in Japan and the rest of the world, information about umami as a basic taste, as well as general information about umami correctly based on research.

Traditional examples (provided by the Umami Information Center) of umami-flavored foods include soy sauce, miso paste and bonito furikake (mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt and monosidic glutamate) from Asian cuisine and ham, cheese, tomatoes, ketchup and mushrooms from western cuisine.

A health benefit

It is also worth noting that the use of foods rich in gust umami can be beneficial to your health. The key is that the intense aroma of umami helps reducing the amount of salt we use to prepare any dish, by up to 20%. This way, you can enjoy tasty meals while taking care of your health.

You have already discovered umami taste and all its useful effects in gastronomy and those beneficial to your health? Enjoy the experience of this fifth taste, as well as the perception of all its fine notes on the tongue and palate. This will allow you to discover the kitchen from a completely different perspective. Any dish can become an explosion of tastes!

5 really interesting things about umami, the fifth taste

Also called & lsquoa fifth flavor & rsquo, umami has a specific taste that is not always easy to identify. The umami taste can be found in foods such as Parmesan, sardines, seaweed or certain types of mushrooms. Although most of the ingredients that can be classified as umami are usually found in Asia, Western cuisine has begun to adopt the concept. Even with this new wave of European chefs promoting the fifth flavor, many people don't know much about it. Here are some interesting things about umami & ndash & lsquogustul gods / rsquo.

1. Umami is a relatively new term & ndash it was first used in 1908 by a chemist at the Tokyo University named Kikunae Ikeda. Umami has been studied for a long time due to the nutritional properties of the ingredients that have this taste.

2. It can make other tastes stronger & ndash Due to the high amount of amino acids, umami can be used to highlight other tastes. For this reason, in some restaurants they serve either an umami appetizer before the main course, or sprinkle Parmesan or chopped dried seaweed on top of the dishes, which you can do at home.

3. It is a very old concept and does not come from Japan & ndash Although the name we know today is originally from that Asian country, umami has been present in Europe since the time of the Roman Empire. The Romans used to create a sauce from fermented sardines, which they used at almost every meal, being convinced that it gives a better taste to each dish. The legendary chef Escoffier, who is considered to be the inventor of beef soup, said in the 19th century that his dish became famous due to a fifth taste.

4. Umami can solve certain nutrition problems & ndash in America there is even a program through which more umami ingredients are introduced in the menus of hospitals and schools. Since umami makes other stronger tastes, large amounts of salt or sugar are no longer needed, making the diets of the elderly or children healthier.

5. Many ingredients taste umami & ndash Many foods have the L-glutamate component, which gives the umami flavor. Those that have this abundance taste are fish, smoked meat, shells and oysters, mushrooms, spinach, celery, tomatoes, green tea, seaweed, sardines, certain types of cheese such as parmesan and soy sauce.

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3 recipes with Brie cheese

One of the great goodies that the French gave us, besides pastry, is Brie cheese: creamy and slightly bitter. You can enjoy it simply, next to fruits and nuts, but you can also put it in tasty dishes.

Out of over 400 varieties of French cheeses, one better than the other, Brie cheese stands out for its buttery taste and texture.

Buy pieces of Brie no thicker than 2.5 cm with a sweet smell. The thicker pieces will be perfect only on the edges and immature in the middle. A perfect Brie cheese must have a hard skin, but the middle part must be creamy and with a glossy, satiny appearance. If you bought too much Brie cheese and haven't cut it yet, you can keep it in the freezer for up to 6 months.

Don't just eat simple Brie, just with the fresh baguette or heat it in the oven to soak hot croutons or baked potatoes in it. Learn to combine it with other ingredients to cook stylish dishes. From pizza to appetizers, snacks and even soups, Brie cheese fits into a lot of recipes.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

The taste of cooked meat

Here is the scientific explanation: just as evolution has taught us to adore the sweet taste (specific to foods that provide calories, so energy) and to hate the bitter (specific to poisons), it has also helped us to appreciate proteins & ndash umami being, among others, an indicator of them. But not any kind of protein, because the taste of umami is not specific to raw meats, which could be carriers of pathogens, but of those cooked intensely or smoked, so, in theory, less dangerous to health.

1. Boil the potatoes with their skins in salted water for 20 minutes, then peel and cut into slices appropriately thick, peel and wash the zucchini and then slice (cut into thick slices of about 0.5 cm) and fry a little, in hot oil, the peppers are washed, wiped and cut into thin slices, as well as the tomatoes are cut into slices (after they have been scalded and peeled), the Brie cheese is also sliced .

2. Grease a pan with butter and put alternately, slices of potatoes, tomatoes, peppers, zucchini and slices of Brie cheese, sprinkle on top with olive oil, add a pinch of salt, dried basil and put in the oven. a few minutes, about 10-15, until lightly browned, then remove the tray and pour over the 2 beaten eggs with a pinch of salt, a tablespoon of sour cream and green dill, finely chopped and sprinkle with slices of black olives and bake for about 5 minutes to au gratin evenly, then decorate with basil leaves.

-Thin slices of kaizer can be inserted between the vegetable slices, which will give a special aroma to the dish

-you can replace the cheese according to your preference, you can use mozzarella cheese

-instead of salt it can be seasoned with delicacy
Leave it to cool a bit and then cut the right portions, which will be served both hot and cold, along with seasonal salads or olives.

5 ingredients for the ultimate taste: umami

In 2002, the presence of a fifth taste called umami was confirmed. Specifically, the pleasant and tasty taste of delicious food, rich in protein, which we can feel with the help of receptors on the tongue that detect L-glutamine, the source of umami taste. It is not detectable, however, only through meat proteins, but also through other ingredients.

Umami is called the supreme taste, and at first sight it seems impossible to achieve through a common food. However, you should not have dinner cooked by a famous chef at a top restaurant. The ingredients for achieving perfection and enjoying the umami taste are at hand for anyone, if you know what to put in your food. Here's what you can use in your home kitchen to experience this taste in regular meals.

MISO & ndash Japanese spice made in the form of a pasta is the ideal combination between a cube of concentrated soup and tomato paste, so it can add flavor to a lot of dishes. It is made from fermented rice, barley or soy, salt and k & # 333jikin mushrooms and can be added to salad dressings, marinades, sauteed dishes or baked steaks.

PARMESAN & ndash is one of the ingredients that can improve the taste of almost any dish. You can also add a piece in a hot soup and you will immediately feel a change of taste.

COMB & ndash is an extremely popular seaweed in Asia. Not only does it add new and complex flavors to food and a salty taste, but it also has many nutrients and minerals.

SHIITAKE DRIED MUSHROOMS & ndash do not use them traditionally. Better grind them in a blender and add them to a salt mix to use as a final note for baked fries or vegetables.

TOMATOES & ndash are the easiest way to umami because fresh and well-cooked tomatoes are rich in L-glutamine, the substance that triggers the taste of umami. You can put them in a lot of combinations and dishes.

If the list seems short, you can add fish, shells and oysters, green tea, spinach or soy sauce.

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Tea and umami

Salty, sweet, bitter, sour. In addition to these basic tastes, there are also umami, a subtle and delicious aroma that is felt on the entire surface of the tongue.

Umami is a term first used by Japanese chemist Kikunae Ikeda in the 1900s to describe a rich, intense flavor and savory taste specific to certain foods, such as seaweed, soy sauce, meat, seafood, parmesan, mushrooms. , tomatoes, but also green tea.

The umami taste is perceived due to glutamate, an amino acid naturally present in protein-rich foods, such as meat, or in fermented products. The substance is also found in green tea, and along with theanine is responsible for the pleasant balance of taste in this drink, where the sensations of sweet, bitter and astringent are intertwined.

Green teas contain different levels of umami.

In general, teas with a lot of umami are those obtained from young tea leaves that have not been exposed to sunlight for a long time. Gyokuro has the highest glutamate content of green teas, which explains the high level of umami. In 100g of quality gyokuro there are 2500 mg of theanine and 450 mg of glutamate. On the other hand, Sencha offers a sweet taste with a lower level of umami.

It does not mean that we should consider teas with less umami as inferior - it depends on the occasion on which we consume them and what our expectations are. When we drink tea separately from the food, we can choose an assortment with more umami, to fully enjoy its taste, while after dinner an invigorating tea with less umami is also welcome.

How to eat Brie cheese. A French delight in the best combinations

Simple or baked, with fruit or a glass of good wine, this soft cheese wrapped in a moldy crust is a delicacy appreciated by lovers of fine dairy from around the world. Learn to use it at its true value and to consume it in as many variants as possible.

Slightly heated and spread on a slice of toast is the simplest and most convenient way to eat this goodness. There are, however, countless other options in which you can enjoy this assortment of cheese that took the name of the French province in which it is produced.

Brie is a soft cheese made from cow's milk, matured between 5 and 6 weeks after being injected with mold. It has a whitish surface and a core with a soft consistency and glossy texture. Its aroma is slightly spicy and has notes of fruit.

To make sure you bought the best piece of Brie check it out! When you press it with your finger, it must be firm and the crust must not be brown. This color is a sign that the cheese has been kept too long when ripe, and its smell will be similar to ammonia.

With or without shell?

The hard shell, covered with a thin film of mold, confuses you in the case of this type of cheese. Many people avoid it, but it is edible and is part of the signature of this assortment because it gives it authentic flavor.

How do you eat Brie cheese?

The classic and elegant Brie can be a sophisticated appetizer, an ingredient for recipes or even a dessert. You can include it in cheese trays, you can wrap it in puff pastry and you can bake it in mini-pies, you can add it in sandwiches or you can simply serve it next to fresh fruit or compote.

Brie cheese is good at room temperature, so take it out of the fridge 20-25 minutes before using it.

  • You can easily heat it in the oven or microwave until the core turns into a cream and you eat it with croutons or salted biscuits.
  • Also heated in the oven (for 10 minutes) you can add fresh cranberries or cranberry sauce, caramelized pecans and nutmeg powder for a special dessert.
  • In combination with fruit you can put it next to grapes, peaches, strawberries, pears or caramelized apples.
  • Serve Brie over a glass of dry white wine like Pinot Gris and Sauvignon Blanc or a glass of champagne.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

  • ⅔ cup dried apricots or apples
  • 1 cup brandy, whiskey or bourbon
  • 1 large brie, about 14 ounces
  • 1 recipe for gluten-free pie crust in the fridge for 1 hour
  • Grab nutmeg or 1/2 teaspoon finely chopped rosemary
  • brandy from soaking
  • 3/4 cup coconut sugar
  1. Soak the apricots for 4 hours or overnight in brandy in a plastic covered container.
  2. Between 2 sheets of wax paper, roll the pie crust in a large circle. Put in the freezer for 10 minutes or before freezing.
  3. Preheat the oven to 400 degrees F.
  4. Slice the brie halfway horizontally and remove the apricots from the liqueur, reserving the soaked liquid. Grease a 9 ”round glass pan.
  5. Remove the crust from the freezer. Remove both sheets of wax paper and place the crust in the baking dish.
  6. Put half a brie in the center of the crust and top with half the fruit and nutmeg or rosemary. Melt with remaining brie, then fruit and herbs.
  7. Bend the pie crust around the brie, crust as needed, so that the brie is sealed in the crust.
  8. Bake for 25-30 minutes or until the crust is browned and remove the brie in a cooling medium for 10 minutes.
  9. Meanwhile, place the soaking brandy in a small saucepan. Heat just above average for 5-8 minutes or until it starts to reduce.
  10. Add the coconut sugar and the pan to melt. Boil over medium heat for 4-6 minutes until thickened.
  11. Pour the caramel over the brie and serve immediately with sliced ​​apples or pears.

There is a precious price as satisfying and impressive as a homemade brie! Enjoy this decadent recipe, perfect to be shared at a party or on a special day, such as Valentine's Day.

First of all, you will chop the dried apricots and soak them in your choice of brandy, whiskey or bourbon. If you plan to serve this brie in the evening, the best time to start soaking your apricots is immediately after breakfast.

Next, carefully turn the pie crust, not too thin, in a large circle between two sheets of wax paper and freeze everything for 10 minutes. This keeps the top clean. and prevents the crust from breaking.

Once it's frozen, take it out of the freezer and remove both sheets of paper, carefully inserting the crust into a glass baking dish: it will thaw quickly so you can work with her.

Slice the brie halfway horizontally and place the bottom half on the dough.

Melt the lower half of the brie with half of the apricots and herbs. Put the remaining brie on top and finish with the remaining apricots and herbs. Definitely book the soaked liqueur! It will be part of the caramel on top.

Now it's time to seal the brie with the crusty dough. If the dough cracks or breaks, don't worry - you just have to apply it, so it should be closed tightly and put it in a 400 degree oven. for 30 minutes.

After baking, let this beauty cool & # 238n while making the caramel sauce. In a small saucepan, heat the reserved liquid slightly over medium heat until it begins to reduce, 5-8 minutes. Then add the coconut sugar and whisk to melt, stirring over medium heat for about 5 minutes, until it becomes pleasant.

Once it feels as thick as a caramel, immediately pour it over the brie and your creation is finished! Enjoy applause and enjoy this luxurious baked brie.


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