I was wandering thru Healthy Living the other day burning up some money I made from a new hobby. I was in the bulk food aisle and came upon a large vat of Liquid Amino Acid. I asked the sales person working nearby what it was. She was very helpful, explained away about essential amino acids and proteins we get from our diet. Just as my eyes were glazing over she offered to get me a taste. Perfect, now you're talking my language. Turns out the sale person was also the owner of this market for better than two decades and knew how to read a customer. One taste and I knew exactly what this was. Where I trained as a cook the Austrian chef brought this home from Europe with him. We called it Hacomat or "the brown stuff" or in even hipper moments of kitchen jargon "the brown". "Finish that leek puree with the brown and butter". Sounds cool doesn't it? Totally impressed the waitresses with those mad lines.
We used this to finish most every dish. Just like soy sauce it added a depth of flavor. That mysterious fifth flavor, umami. It's what it doesn't do that I like the most. It doesn't hide, mask or bury the flavor of what you use it on. Let's chicken taste like chicken, not soy sauce and chicken.
Toasted Sunflower Seeds
- 1 cup sunflower seed
- 2 tablespoons liquid amino acid
Toast seeds in a 350 degree oven for approximately 20 minutes. Toss them every 5 minutes or so for even toasting
Add the liquid amino acid and toss to coat, you should see a little moisture on the bottom of the pan
10 more minutes in the oven, tossing after 5 minutes and you get a nice light slightly salty crunchy sunflower seed that tastes like........ sunflower seeds
Let them cool and they should feel light and crisp. Eat them as snack or on salads or in soup or or or.........
Cook like you mean it, G