On 2019 Jul 09 02:02:00, you wrote to Michael Loo:
MLoo>> American about the need for browning meat for spaghetti sauce. In
MLoo>> fact, you don't have to; you get a softer texture and less umami,
MLoo>> but it works just fine.
DS> Unami -- I keep running across that term in various cooking shows and
DS> have yet to grok it. My online dictionary is no help -- it defines
DS> the word as being a Native American tribe of the Lenape Nation.
there's two emms in there... you emm a emm eye
DS> Can you explain it in a manner that even I can grasp?
uncle google tells me this:
a category of taste in food (besides sweet, sour, salt, and bitter),
corresponding to the flavor of glutamates, especially monosodium
glutamate.
Japanese, literally 'deliciousness'.
healthline.com says this:
What is the flavor of umami?
Umami is one of the five basic tastes and is best described as a savory
or "meaty" flavor. The umami taste comes from the presence of the amino
acid glutamate -- or glutamic acid -- or the compounds inosinate or
guanylate, which are typically present in high-protein foods.
thespruceeats.com says this:
How would you describe umami?
Umami Taste. Umami describes foods with an inherent savoriness. It has
been described as brothy or meaty. You can taste umami in foods like
Parmesan cheese, seaweed, miso, and mushrooms, which contain a high
level of the amino acid, glutamate.
this is the search i did which gave me the above definition and links to the
above two sites... hopefully they've been helpful and if not, this link might
be of more assistance 
https://www.google.com/search?q=define%3A+uma...
)\/(ark
And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... At least egotists don't talk about other people.
---
* Origin: (1:3634/12.73)
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National Cooking Echo 
