Recent content by ChefIan

Just to add a little more info to what Andy said: Umami is actually a flavor. It was really only talked about in Asian cuisines, but we would call it "Savory" A lot of times it is expanded to include "Fatty" as well. So so examples of Umami would be: Fish Sauce, Anchovies, Butter, Avocados...

Hey Callmaker - Balancing tastes goes hand in hand with the concept of "building layers of flavor" Here's an excerpt from a recent article I wrote that explains how lemon juice makes food "sparkle" When I was a culinary instructor I would tell my students that lemon juice makes food...

Hi FrostingNinja! Without seeing the actual goo - I suspect that what you are dealing with is the coagulating protein from the pork loin. As meat cooks, it shrinks which forcing the proteins on the inside to come out on the surface. Also - once the juices on the inside of the meat start...

Hello all, I just wanted to introduce myself quickly - I am a professional chef who loves to teach as much as I love to cook, which is why I here. Been lurking for a while and wanted to jump in to see how I can add my two cents. Let me know if you have any cooking questions!