The Turbo Grill is an apparatus that attaches to any round, kettle grill and allows you to smoke or to grill by rotating horizontally above the coals. By allowing the food to rotate over the coals, both the hot and cold zones, it not only keeps your food from burning, it allows food to cook very evenly and retain more moisture, creating a very succulent, crispy on the outside, moist on the inside result.
Umami, the fifth taste. You should learn this, all you can about umami. There’s a link down below there. Get to know it. Have it become a part of you. And, in doing so, live it because, once you do that, you will never again go back to fixing boring food.
How do you taste umami? Okay, umami is the fifth basic taste and it usually comes through the same taste receptors that taste glutamate, which you’ll see later on. And that’s very important to understand is how you taste this. Umami will explode the flavors of anything and everything it comes in contact with.
So what is glutamate? Umami, it was actually discovered back in the early 1800s and then in the early 1900s, it was actually given a name, umami. And what it is is, and I won’t go into the long story, but glutamate actually enhances the flavor of foods. And that’s where you go into a lot of Chinese, Japanese, different restaurants and they’ll put the chemical glutamate, which was discovered by a researcher in Tokyo back in 1908, I think it was.
But you don’t have to use a chemical. That’s what’s so cool about it. You can actually learn to combine foods that are umami foods. And, in doing that, you can … and I do this with my sauces and with my rubs, is create a sensation like when you go to a five-star restaurant, you eat the food and it’s a brown gravy, let’s say mushroom gravy, and you’ll sit there and go, “Oh my goodness. This is so good.”
And it’s really … anybody can fix it. The thing is, is those chefs understand the science behind umami and they make that food with umami to give it that distinct flavor. And I’d encourage everybody to do that.
Now here’s the four basic tastes in umami, sweet, sour, salty, bitter, and umami. Notice where the tasting receptors are on the tongue. And that’s important. That’s important at any time you taste food. You’ll see people breathing in and swishing it around. I’d encourage everybody, when you’re tasting something, that if you just take the taste and all of a sudden you really like, take another one, clean out your palate and take another one, very slowly, and try to figure out where that taste is coming from. What is that taste?
And a lot of chefs will not divulge their secret umami, but you can develop your own umami, and please do that. Again, I hope you enjoyed this video. Here’s the website. You can get on and we’ll be posting more and more about the Turbo Grill there. You can join our Facebook Turbo Grilling page and also, please subscribe and like this video, if you do.
And stay informed and stay connected with us. There’s so much more coming, and I encourage you all to get to understand and know umami and those that will and do, I will almost guarantee that they will win more competitions and enlighten their friends so much more on what good food really tastes like. Thanks a lot. This is Patrick and I’ll talk to you on the flip side.