David's Delicious Photoblog: Baked fish fillet with whipping cream and cheese

9.27.2010

Baked fish fillet with whipping cream and cheese

When I did my extensions at the university in Czech republic couple of years ago and when I deviated from the topic of Pharmaceutical Care to the topic of culinary, I got many times questions to characterise fifth flavour – umami. My answer was always quite prompt: “Do you know the feeling like bumb behind ears?” – that exactly is umami… It was discovered some years ago that glutamic acid and it’s sodium salt (mono sodium glutamate or MSG) are responsible for the characteristic umami taste. Contrary to popular opinion that MSG is bad for you I will say only one sentence: After all, our own body produces glutamic acid, a simple amino acid – necessary for any biochemistry process in each body… One classic said: “Well, people get sick for hating and gossiping while trying to enjoy the most delicious foods; then, they blame the MSG. However, I think that millions of people are bad for the food they consume. These people are miserable no matter what they eat. For them, even mineral water is poison.”
A typical control question if people claim their bad experience with MSG is if the same thing occurs when they eat tomatoes or parmesan… The level of glutamic acid found in parmesan cheese is 12 g/kg and the pulp of tomatoes on average contains 4.56 g/kg glutamic acid! Think about this when you sprinkle your food with parmesan. And if you ever wondered why Italian food tastes so nice, now you know that MSG is one reason (but of course not the only one …).
I will reveal a secret for you: for me personally synonym of umami is baked fish fillet with whipping cream and cheese… and it doesn’t contain MSG even! Try it please with me a share your comments.