Comments on: Live Tuesday, Cooking Issues Radio http://www.cookingissues.com/2010/09/06/live-tuesday-cooking-issues-radio/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2010/09/06/live-tuesday-cooking-issues-radio/#comment-7639 Thu, 09 Sep 2010 13:20:51 +0000 http://www.cookingissues.com/?p=4624#comment-7639 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.

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By: schinderhannes http://www.cookingissues.com/2010/09/06/live-tuesday-cooking-issues-radio/#comment-7627 Thu, 09 Sep 2010 08:53:53 +0000 http://www.cookingissues.com/?p=4624#comment-7627 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….)

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By: Marc P http://www.cookingissues.com/2010/09/06/live-tuesday-cooking-issues-radio/#comment-7597 Wed, 08 Sep 2010 03:56:23 +0000 http://www.cookingissues.com/?p=4624#comment-7597 Love the sound effects, Dave.

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