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In Search of Umami

High cooking heat - that’s what Kuala Lumpur's Hokkien Mee, Claypot Rice, Char Siu and Roti Canai can’t do without. The Maillard reaction is the science behind how high heat transforms proteins and sugars into colour, aroma and flavour.
In Search of Umami

In Search of Umami - S1E6: Kuala Lumpur - The Maillard Reaction

05 Jan 2019 10:00am
High cooking heat - that’s what Kuala Lumpur's Hokkien Mee, Claypot Rice, Char Siu and Roti Canai can’t do without. The Maillard reaction is the science behind how high heat transforms proteins and sugars into colour, aroma and flavour.

In Search of Umami

About the show:

Umami is the 5th basic taste after sweet, sour, bitter and salty but unlike the others, it’s hard to define. Often described as savoury, meaty deliciousness, it comes down to the taste of glutamates on our tongue. Often misrepresented as the chemical MSG, Umami sensations are created when certain natural ingredients combine and synergize. The term was coined in the 20th century by a Japanese chemist but the concept of savoury deliciousness has been understood by cooks throughout the world and through history.  Now we want to explore the Umami secrets of some popular Asian foods. Host Robert Allison, trained chef, food stylist and cookery book writer from the UK travels from Seoul and Busan, to Hanoi, Singapore, Kelantan and Kuala Lumpur to peel open the umami secrets of home-grown dishes, local condiments and sauces. This series gives audiences a comprehensive idea of how certain ingredients have been traditionally used to produce the sought-after savoury-delicious taste.

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