All posts tagged: msg

SAVOURY

All savoury dishes are salty. A dish that tastes purely of salt without the savoury is unlovable rather like that mouthful of sea-water accidently swallowed on a sea-side holiday. Similarly, a savoury meal without any salt added is a sad culinary affair. Salt and savoury are like the ying and yang of the taste emporium, they are two sides of the same coin, the left hand and the right hand; different yet totally dependant on one another to deliver the ultimate taste experience in the realm of salty dishes. A leek soup made with water is the stuff of Victorian workhouses; the proverbial “watery” gruel that is a symbol of derision. Add a simple bone broth and the soup is transformed, as if my magic, into a warm, comfort food perfectly fit to grace the table of Royalty. Savoury flavours abound in all meat dishes (particularly in bacon), stews, bone-broths and interestingly non-sour fermented foods such as cheeses, cured meats (salami) and cured anchovies. If salt accentuates flavours in bold then savouriness as Michael Polan so …