Let's Talk BBQ

Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: africanmeat on March 18, 2014, 11:56:57 AM

Title: My first Umami Mushroom Ketchup +part 2+Final
Post by: africanmeat on March 18, 2014, 11:56:57 AM: It is my first try at making Umami .
this is from Heston Blumenthal ,i will do it step by step ,only in the end i will keep
some for my BBQ sauce .
i took 750 ML (25 oz) red wine vinegar
250 gr (9 oz) sugar ,
button mushroom 500 gr (18 oz)
boiled the vinegar and the sugar . as it boiling pour it over the mushroom .
put it in the fridge for 24 hours .

(https://lh3.googleusercontent.com/-MIGFHDR4aqA/UyhgbuvpIKI/AAAAAAAAHAY/yaJh4XIE05k/w1113-h835-no/DSC00265.JPG)

(https://lh4.googleusercontent.com/-srpopR48ISQ/UyhgUhFwoSI/AAAAAAAAG_4/azo15rFDFOk/w1113-h835-no/DSC00261.JPG)

(https://lh5.googleusercontent.com/-VX-LatOYsuA/UyhgdXcKeyI/AAAAAAAAHAg/r6uMJBpkYHg/w1113-h835-no/DSC00266.JPG)

(https://lh4.googleusercontent.com/-i1e1GXyUb0M/UyhghMnYyEI/AAAAAAAAHAw/EhdmbyNon8U/w1113-h835-no/DSC00268.JPG)

see you in 24 hours.
Title: Re: My first Umami Mushroom Ketchup
Post by: Pam Gould on March 18, 2014, 12:23:08 PM: Looks great..boy you sure measure funny..LOL. Glad you converted for me. Pam Who is Heston Blumenthol? .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: My first Umami Mushroom Ketchup
Post by: Las Vegan Cajun on March 18, 2014, 12:24:49 PM: Looking good already, can't wait to see the finished product. ;D
Title: Re: My first Umami Mushroom Ketchup
Post by: CDN Smoker on March 18, 2014, 12:26:12 PM: No idea what your doing but I'm going to keep a close eye 8)
Title: Re: My first Umami Mushroom Ketchup
Post by: sparky on March 18, 2014, 01:05:18 PM: oh boy is this going to be good.
Title: Re: My first Umami Mushroom Ketchup
Post by: sliding_billy on March 18, 2014, 01:13:58 PM: Very cool.
Title: Re: My first Umami Mushroom Ketchup
Post by: africanmeat on March 18, 2014, 01:14:38 PM: Quote from: Pam Gould on March 18, 2014, 12:23:08 PM
Looks great..boy you sure measure funny..LOL. Glad you converted for me. Pam Who is Heston Blumenthol? .☆´¯`•.¸¸. ི♥ྀ.

Heston Marc Blumenthal, is an English celebrity chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire, which has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide. He has also written many cookery books as well as doing televised cookery programs.

Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he disliked the term, believing it made the practice sound "complicated" and "elitist. He holds multiple honorary degrees in recognition of his scientific approach to cooking.
Title: Re: My first Umami Mushroom Ketchup
Post by: africanmeat on March 18, 2014, 01:18:39 PM: Quote from: CDN Smoker on March 18, 2014, 12:26:12 PM
No idea what your doing but I'm going to keep a close eye 8)

Umami a savory taste, is one of the five basic tastes (together with sweet, sour, bitter and salty).
A loanword from the Japanese umami can be translated "pleasant savory taste".This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi "taste". The kanji are used for a more general sense of a food as delicious.
People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG)For that reason, scientists consider umami to be distinct from saltiness.
Title: Re: My first Umami Mushroom Ketchup
Post by: SmokinKat on March 18, 2014, 01:44:03 PM: Thank you for all that info Ahron! Very interested to see how this turns out for you!
Title: Re: My first Umami Mushroom Ketchup
Post by: Scallywag on March 18, 2014, 01:51:54 PM: You sure got my interest... will be watching this one.
Title: Re: My first Umami Mushroom Ketchup
Post by: HighOnSmoke on March 18, 2014, 07:17:35 PM: Definitely have my attention Ahron! Can't wait to see the finished product.
Title: Re: My first Umami Mushroom Ketchup +part 2
Post by: africanmeat on March 19, 2014, 01:28:24 PM: The Mushrooms are pickling slowly in the fridge
now is the time for the first step at the Umami Mushroom .
i take 1.2 kg (2.64 lb)
i cut them in the food processor .
i add 65 gr (2.3 oz) salt
i put it in a cloth to hang and i collect the juice .

(https://lh3.googleusercontent.com/-au86uDiL6R4/Uym_Dk6uAQI/AAAAAAAAHBQ/-SXirInGamg/w1113-h835-no/DSC00271.JPG)

(https://lh4.googleusercontent.com/-47hq-36DoJg/Uym_FurjBgI/AAAAAAAAHBY/-I-YrRA9z6U/w1113-h835-no/DSC00272.JPG)

(https://lh5.googleusercontent.com/-_KDsIYogEwY/Uym_MZ3lgpI/AAAAAAAAHBw/egwkZ6h4ZDY/w1113-h835-no/DSC00275.JPG)

See you tomorrow .
Title: Re: My first Umami Mushroom Ketchup +part 2
Post by: Pam Gould on March 19, 2014, 01:49:24 PM: Hurry up and wait..lol..hanging in there. .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: My first Umami Mushroom Ketchup +part 2
Post by: Las Vegan Cajun on March 19, 2014, 02:08:05 PM: Quote from: Pam Gould on March 19, 2014, 01:49:24 PM
Hurry up and wait..lol..hanging in there. .☆´¯`•.¸¸. ི♥ྀ.

Now that's a familiar quote from my days in the Air Force. LOL!!!

I'll be waiting to see how this turns out, looking good far. ;)
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: africanmeat on March 20, 2014, 04:18:26 PM: I finished the umami mushrooms .
from the mushrooms that i hanged i got 2 cups of mushrooms juice .
in a saucepan i put thin sliced shallot 240 ml (8oz) of red wine ,
120 (4oz) red wine vinegar , 1/2 tsp mace ,2 clove .and the mushroom juice.
i reduced it by 2/3 .
i filter it and thicken it with cornstarch .now i got mushroom Ketchup .a recipe from the
18 Century .
remeber the mushrooms that i left pickling now i mix few of them in ketchup .
now to the Difficult task to explain the flavors .
1 the pickled mushrooms they are soft and firm with a Tingling taste from the wine vinegar .they taste great , i will put it on a italian salad with shavings of Parmesan cheese .or on cold meats .

2 .i tasted the ketchup it got a salty taste and it leaves an unknown taste in your mouth .
I put it in a spanish chorizo sandwich . BOOM .this sauce turned to be an amplifier of flavors .
over the weekend i will try to do a burger or a steak with this sauce .
thanks for your patience .
(https://lh6.googleusercontent.com/-9GpRIx17--A/Uys-L89K38I/AAAAAAAAHCA/AzpbFLIVcBE/w1113-h835-no/DSC00276.JPG)

(https://lh4.googleusercontent.com/-UsOMvzp4onE/Uys-bfVkBXI/AAAAAAAAHDQ/nRT7Ne1l0m4/w1113-h835-no/DSC00286.JPG)

(https://lh3.googleusercontent.com/-WaUEvGQjdSQ/Uys-gBQCYLI/AAAAAAAAHDg/rrFYbb2kULE/w1113-h835-no/DSC00288.JPG)

(https://lh3.googleusercontent.com/-nsusBlODryg/Uys-yqt8rQI/AAAAAAAAHE4/A6XU45vsrBo/w1113-h835-no/DSC00303.JPG)

(https://lh4.googleusercontent.com/-J6ToXKB8z8o/Uys-6oAbc8I/AAAAAAAAHFY/2fMRF7dfW4k/w1113-h835-no/DSC00307.JPG)

(https://lh5.googleusercontent.com/-1wZVRF_Z2aM/Uys-4MF2t1I/AAAAAAAAHFQ/Hjj9syY3S9k/w1113-h835-no/DSC00306.JPG)

(https://lh4.googleusercontent.com/--v-YLkYy29U/Uys_AnWX1_I/AAAAAAAAHFw/gcjBrHLwCR4/w1113-h835-no/DSC00310.JPG)

(http://)
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: Smokin Don on March 20, 2014, 04:23:56 PM: I have been hanging in watching until done! Looks delicious Ahron!!! I will be looking for your burgers or steak! Don
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: HighOnSmoke on March 20, 2014, 05:14:22 PM: That is really awesome Ahron! I bet that it is really delicious!
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: muebe on March 20, 2014, 05:28:05 PM: That looks Mad Scientist good Ahron!

Thanks for sharing.
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: CDN Smoker on March 20, 2014, 07:40:51 PM: Very interesting post, thank you ;D
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: africanmeat on March 21, 2014, 08:23:46 AM: thanks guys .
i will do it again . especially the pickled mushrooms .
Title: Re: My first Umami Mushroom Ketchup +part 2+Final
Post by: TentHunteR on March 26, 2014, 10:16:40 AM: Great post Ahron!

This Umami can greatly add to your flavor profile. I wish I could try it, but alas, because of glutamate sensitivities (caused by allergies), I am one of the unlucky ones who have to avoid this taste experience. :(

Even though I can't try it, I'll say this: That sauce sure looks good and sounds delicious! (http://www.letstalkbbq.com/Themes/actualism_ltbbq/images/post/thumbup.gif)

Cliff