Umami, Taste, Basic Taste, Shivesh Kitchen, Shivesh

Umami is the fifth taste in one of the five basic tastes (sweet, sour, bitter, salty & umami) which was always present but discovered very late, umami is termed as mysterious fifth taste which was added to the list after years of research by food scientists and chefs.
Umami is defined as taste of glutamates, it is tasted by the taste receptors specific to glutamate. Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Different Types of Woods used in Barbecue

Barbecue, Male, Oak, Pecan, mesquite, Walnut, Hickory, Alder, Shivesh Kitchen, Shivesh
Picture Source: Serious Eats

Nowadays barbecue is done using grills where the source of fire is electricity or gas or charcoal which has replaced the traditional technique of cooking meat in open field with only wood as a source of fuel. Anyone who knows about the art of barbecue will tell you the real essence of meat cooked over wood fire, it is the smoke which separates barbecue from other forms of cooking methods, the hard wood fire not only cooks the meat but it also imparts a distinctive flavor and aroma which cannot be obtained over an electric grill. The only problem in cooking meat over wood fire is the control of heat and anybody who can control this, still prefers to cook his or her meat on wood and not on gas.

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