TV chef Claus Angelo has hit the University of Copenhagen lecture halls this fall. <\/p>\n
In a series of two evenings, he tells new students about the basics of taste and refined spice-mixing for those on a budget. And even though the lectures are in Danish, taste pyramids and food samples speak their own universal language.<\/p>\n
The sample plates were laden with small edible tidbits and strange-smelling concoctions. <\/p>\n
They represented five basic food tastes, called salt, sweet, bitter, sour, and umami \u2013 the latter, a \u2018newly-discovered\u2019 taste found mostly in meat, fish and seaweed, used very often in Japanese food. The visitors got to experience \u2018umami\u2019 first-hand with a slurp of fresh seaweed-water from the sample plate.<\/p>\n
A new discovery for this reporter was that some spices are not considered to have \u2018taste\u2019 \u2013 rather, they irritate the nose or mouth, which enhances food flavor. <\/p>\n
A small piece of extra-strong chili confirmed the claim, as it seemed to want to destroy taste buds rather than make them taste something. <\/p>\n
Fortunately, Angelo had some neutralizing flavours handy. For instance by adding lemon to balance out a food that is too salty.<\/p>\n
Here is a recipe from the evening that could even work on a student budget: Bulgur (cous cous can also be used), boil with fresh tomatoes. When it is done, add crisped, diced bacon, and finely-chopped fried leeks. You can also replace bacon with mushrooms.<\/p>\n
And now to the totally cheap: Cauliflower soup. Boil and blend cauliflower, spice with salt, pepper, butter browned on a pan, and a little nutmeg.<\/p>\n
uni-avis@adm.ku.dk<\/p>\n