Text 15936, 120 rader
Skriven 2011-09-22 08:47:00 av Dave Drum (55129.cooking)
     Kommentar till en text av Glen Jamieson (55112.cooking)
Ärende: ADDITIVES
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I read recently that broccoli naturally contains MSG, and has been
 GJ> found to have the same effect on those unfortunates who suffer that
 GJ> way.  Have you or others here found that to be so - or do you never
 GJ> eat broccoli?

 DD> Many foods contain "free" glutamate -- but, none of them have ever
 DD> caused a reaction for me in their "natural" state

 DD> MG per 100 grams

 DD> Sea Scallops - 140mg
 DD> Tomatoes - 246mg
 DD> Broccoli - 176mg
 DD> Corn - 106mg
 DD> Potato - 102mg
 DD> Chicken - 22mg
 DD> Beef - 10mg
 DD> Mushrooms - 42mg
 DD> Parmesan cheese - 1680mg

 GJ> That Parmesan is surprising, as I would expect it to be "natural".

Startled me a bit, as well. As did the tomatoes.
 
 DD> Prepared sauces MG per 100 grams

 DD> Anchovy sauce (garum) - 630mg
 DD> Bovril - 498mg
 DD> Oyster sauce - 900mg
 DD> Soy sauce - 782mg
 DD> Nam Pla - 950mg

 GJ> A high level in prepared sauces could come from MSG being added as
 GJ> part of the preparation.

I dunno as ingredients may vary widely - garum, for instance, is just small
fish covered with salt, spread out in the sun end turned from time to time.
When they have completely fermented they are scooped into a fine-meshed basket
that is hanging in a vase. The liquid that seeps into the vase is garum. There
are no additives, really even in haimatum. It is made with solely the innards
of the tuna, with blood and gills. These are put in a pot with salt, and after
two months the liquid is garum. According to the Geoponica this is the very
best garum.
 
 DD> A good listing is at www.msginfo.com/PDFs/GlutamateContent.pdf if you
 DD> care. I got some of the above numbers there and some elsewhere
 DD> (particularly those for the prepared sauces).

 DD> Another decent article on the subject is here:
 DD> http://www.bbc.co.uk/news/magazine-10773893

 GJ> Although I don't have any allergies myself, one of my daughters does,
 GJ> so I can pass on that info to her.  Thanks.  She also is gluten
 GJ> sensitive, and while staying with me a few months ago bought some
 GJ> gluten-free food.  Naturally I tried it. The rice-based spaghetti was
 GJ> quite acceptable, but the bread was revolting.

You might turn her on to shiritaki (or give it a shot yourself). I have posted
a couple recipes here in the past few days.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheap & Fast Garum or Liquamen
 Categories: Five, Seafood, Herbs, Sauces
      Yield: 1 pint

    500 g  (18 oz) small fish; smelt,
           - sprat, anchovy, sardine,
           - whole
    375 g  (13.2 oz) sea salt
      1 tb (heaped) dried oregano
           Water

  Rinse the fish under running water, leave them intact (do
  not remove gills, innards or whatever).

  Put fish, salt and oregano in a cooking pan, add enough
  water to cover the fish with one or two inches of liquid
  on top.

  Bring to the boil, let boil for fifteen minutes. The fish
  are cooked to a pulp. Crush the fish even more with a
  wooden spoon, continue boiling until the liquid starts to
  thicken. 

  Now start straining. First use a coarse strainer or
  colander to remove all the larger bits and pieces. Then
  strain the liquid several times through a kitchen cloth
  until the liquid is clear. Depending on the fish you use,
  and how long everything has boiled, you'll end up with a
  pale yellow to deep amber coloured liquid.

  Let it cool completely, and keep it in a glass jar in the
  refrigerator. It may be that salt crystals are collecting
  at the bottom of the jar. 

  Because of the high content of salt, this sauce will keep
  for years. You'll need but a tea- or tablespoon full at
  the time. Take care that you use a completely clean spoon
  for taking garum out of the jar.

  The end product, home-made garum, although "cheap and
  fast", is surprisingly tasty and not at all fishy. The
  main difference with the Eastern fish sauces is that this
  sauce is not fermented but boiled. Moreover, the Roman
  garum is made with herbs, which adds an extra dimension
  to its taste.

  From: http://www.coquinaria.nl

  Uncle Dirty Dave's Archives

MMMMM

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