Comments on: Live Tuesday, Cooking Issues Radio The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 By: davearnold Thu, 09 Sep 2010 13:20:51 +0000 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.

By: schinderhannes Thu, 09 Sep 2010 08:53:53 +0000 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….)

By: Marc P Wed, 08 Sep 2010 03:56:23 +0000 Love the sound effects, Dave.