Nom Nom Paleo: Food for Humans (8 page)

20. Ooh, mommy: use UMAMI!

Last but not least, here’s my favorite tip of all: stock up on ingredients that boost umami, like fish sauce, mushrooms, and tomatoes. My obsession with deliciousness is matched only by my laziness—and simply adding umami-rich ingredients allows me to maximize flavor with minimal effort.

But what exactly
is
umami?

Until the late
1800
s, the conventional wisdom was that humans can detect only four fundamental tastes: sweet, salty, sour, and bitter.

But then along came Auguste Escoffier, the author of
Le Guide Culinaire
, and one of the greatest chefs of the late nineteenth century. Escoffier began serving up dishes that tasted like nothing anyone had experienced before, like
tournedos Rossini
, a filet mignon served with foie gras and black truffles. The chef’s secret ingredient, however, was a special reduction made of veal stock. Foods cooked with Escoffier’s veal stock tasted more robust, complex, and satisfying—even though the stock itself wasn’t sweet, salty, sour, or bitter.

Escoffier had stumbled upon the fifth taste:
umami
.

In Japanese, “umami” means “deliciousness,” and describes a robust, savory, mouth-filling quality to food. How did Japan get the naming rights even though Escoffier was wowing rich European diners with his umami-packed dishes in France? Because no one could put their finger on this fifth taste until a University of Tokyo chemist named Kikunae Ikeda did some detective work in
1907
.

For generations, Japanese cooks had used a seaweed stock called
dashi
to imbue their food with a unique richness. Intrigued by this effect, Ikeda did some digging, and finally uncovered the essence of this flavor: a chemical compound called glutamate and ribonucleotides like inosinate and guanylate.

And here’s the best thing about umami-rich foods: when you combine them, the sum tastes even better than the parts. That’s right: you can exponentially kick up the flavor dimensions of a dish simply by adding the right mix of components.

That’s why
Big-O Bacon Burgers
are so nomtastic. They combine beef, bacon, and mushrooms—all of which are high in umami. And with just a handful of rich, savory ingredients,
Slow Cooker Kalua Pig
has a flavor-to-effort ratio that’s off the charts.

Even if you don’t have these ingredients on hand, you can instantly amp up your dishes with just a splash of fish sauce or a pinch of
Magic Mushroom Powder
. You’re welcome! 

I’ll admit it: I’m a gadget queen. I spend hardly any money on clothes or shoes, and jewelry ain’t my thing. But drop me off at a kitchen supply store, and you’ll need to return with a truck to help me haul my purchases home. I’m always on the lookout for quality equipment that’ll streamline and enhance the cooking experience. Plus, they’re just plain fun.

But does everyone need fancy doodads to cook like a champ? Not at all. Just because I compulsively hoard cooking tools doesn’t mean you need to spend a fortune to outfit your kitchen. You can throw together insanely delicious meals with nothing more than a few versatile basics. Remember: with an unlimited budget (and infinite storage space), anyone can assemble a dream kitchen with every tricked-out piece of equipment imaginable—but it won’t guarantee culinary success. Kitchen tools are helpful, but it’s the quality of the ingredients and what you actually do with your equipment that counts.

Chef's Knife

Have you ever noticed how professional chefs carry their knives around with them? It’s not just because pointy blades are handy in a street fight. Knives are a chef’s most valuable and versatile tool; even when there’s no heat source in sight, a good cook with a sharp knife can create something wonderful.

Get yourself a sturdy, well-balanced chef’s knife
made of carbon or stainless steel—its broad, tapered blade makes for a great all-purpose kitchen knife. You’ll be spending a lot of time with this indispensable tool, so get yourself a good one. Look for high-quality full-tang or forged knives. Hand-wash and hand-dry your blades, and keep them sharp. Treat your chef’s knife with care, and it’ll be your best friend in the kitchen for years to come.

Paring Knife

A small, short-bladed paring knife
is useful in situations where a bigger blade is too cumbersome. You don’t have to splurge on an expensive paring knife, though; even a cheap one—if it’s kept sharp—can help make quick work of small, detailed tasks on the cutting board.

Cutting Board

Choosing a cutting board can present a baffling dilemma: Should you get a wooden or plastic one? If you get a wooden one, should you choose an end-grain or edge-grain board? How big should it be? What about food safety concerns? Here’s my take: you should invest in an end-grain wooden cutting board. The latest research suggests that contrary to popular belief, plastic cutting boards are more prone to contamination. Of course, your personal preferences (and budget) will ultimately dictate your selection, but whatever you do, choose a durable, heavy board that offers plenty of cutting space and a satiny, knife-gripping surface. You’re going to be doing a lot of slicing and chopping on this baby, so
invest in a quality board.

Kitchen Shears

A sharp pair of scissors
can help handle a host of tasks in the kitchen, from trimming herbs to butterflying chicken. Choose well-balanced, high-carbon stainless steel shears with micro-serrations on the blades to help firmly grip the slippery foods you’ll be cutting. And for easy cleaning, make sure the blades can be fully separated.

Knife Sharpener

Think sharp knives are more dangerous than dull ones? Think again. Always
keep your blades honed
for maximum precision, efficiency, and safety.

Peelers