Taste the Rainbow

Taste is defined as the sensations we detect when a substance comes in contact with our tongue. Most people use the word flavor to define taste. Flavor involves taste, aromas, and other sensations such as texture and temperature. The sense of taste is very intricate. The smallest units of taste are clustered throughout our tongues and are known as taste buds. Smaller groups are also located on the roof of your mouth and back of the throat. These tiny cells are triggered when substances come in contact with them. The nerve impulse is then sent to the brain for processing. The sense of aroma also plays a big role in deciphering the rainbow of flavors we are experiencing. This week, let's hang out with our favorite "buds": sweet, salty, sour, bitter, and umami.

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1. Sweetness is the most pleasurable taste sensation. The tip of the tongue is where you will find most sweet cell receptors, and the sensation actually improves when fewer sweet foods are consumed. Too much sugar can send you into a “sugar coma,” and dulls the sense over time. The sweetness sensation cannot be underestimated. Got a finicky baby? Place a dab of sugar on the tip of his/her tongue and look for a smile. It's hard to believe, but not everyone has a sweet tooth, like my wife, but she does love crème Brule. Here's a quick recipe for you sweet lovers. Beat 6 yolks with 4 tablespoons of sugar until thick. Combine the egg mixture with 2 ½ cups of heated cream and a dash of vanilla. Thicken over low heat and place in ramekins. Heat at 300 degrees for 20 minutes remove, top with sugar and brown with a torch until golden.

2. The salty sensation is located just behind the sweet receptors on the front sides of the tongue. Salt, like sugar, is also a naturally occurring flavor additive. It is obtained from underground mines or from the sea. Fleur de Sel is considered to be the best salt in the world. The sea water is diverted into salt ponds and evaporates, salt minerals are left behind, swept into piles, cleaned, bottled, and shipped worldwide. When it comes to salty foods nothing beats potato chips. Check out these easy to make gourmet chips. Place a small amount of clarified butter in a bowl and add the chips. I prefer the crispier Hawaiian style. Top with crumbled bleu cheese and bleu cheese dressing. Garnish with chopped parsley. They are so good I added the recipe to my cookbook … Geo Chef Treks: A Taste of Travel.

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3. Sour is considered the opposite of sweet. Sour cells are located on the back sides of your tongue and can be triggered in most people by just thinking of sucking on a lemon. A few decades ago it was a highly unpopular taste sensation, especially with young people. Recently it has seen a transformation and sour candies rival chocolate candy sales. Most sour tastes are derived from highly acidic foods such as lemons, limes, red currants, and sour cream. My favorite sour experience is Key lime pie. Combine 3 cups of sweetened condensed milk with ½ cup sour cream, ¾ cup of key lime juice, and 1 tablespoon lime zest. Fill a graham cracker crust lined pie pan and bake at 350 degrees for 6 minutes and chill. Top with a dollop of whipped cream.

4. Bitter is described by most people as being bold and unpleasant. The cells that detect bitterness are located toward the back and top of the tongue. The experience can lead some people into thinking that a bitter food is unhealthy or inedible. Nothing could be further from the truth. Many bitter foods contain alkaloids which are very healthy and beneficial. The heart and the brain are 2 organs which are served well by bitter foods. Bitter beverages served as an aperitif stimulate the appetite as well: coffee, Campari, Gin, and a soda named Beverly are good examples. Bitter foods need enhancing to be appreciated. So, roasting or adding salt and sour substances helps tone down the bitterness. Brussel sprouts scream for additional flavors. Halve Brussel sprouts and roast at 425 degrees for 50 minutes. Remove and toss in a balsamic glaze and garnish with crispy prosciutto.

5. Umami is the new kid on the block when it comes to tastes. It stimulates our entire palate not just one location like the other tastes sensations. Umami is Japanese for delicious. This 5th sense doesn’t have one single English translation or description instead, it has several: savory, rich, beefy, and full. Foods high in glutamates are the best for an umami flavor result. Cheeses, meats, rich broths, soy sauce, fatty fish, wine, and mushrooms are all wonderful examples. Try a Parmesan cheese baked cup with sautéed mushrooms. Flatten ½ cup of cheese on a baking sheet and bake at 350 until light golden brown, remove and stuff in a muffin tin to shape. Sauté your favorite mushrooms in butter and oil, add white wine and reduce. Fill the cheesy cups with the mushrooms and season.

Going back many centuries, cultures have developed complex philosophies about the taste of food. In 1000 B.C. the Chinese developed a 5 taste scheme not just based on the flavor but the healthfulness to organs in the human body. India also developed a similar system around the same time using 6 taste profiles. Aristotle arranged 7 tastes into a linear model each giving way to the next in line. This was done so that each food's unique flavors would stand out. Food-tasting tours have become as popular as wine-tasting tours. Most of the tours use the philosophies of these famous cultures, teaching people to appreciate the depth of flavor in various foods. Whether it’s 4,5,6 or 7 tastes, if the dish is well-balanced, looks good and smells great, I’m lovin’ it. Happy tasting.