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prettygoodwordosmazome - n., (chem., dated) a water-soluble substance formerly supposed to impart the characteristic meaty smell and taste to certain dishes.
The "sapidity of meat" as one reference puts it. This was a mild obsession of certain 19th century chemists, especially in France, where the word was coined (from Ancient Greek osmḗ, smell). It is, in other words, what we now call umami (from Japanese, from umai, delicious) and know is indeed water-soluble glutamates, any salt or ester of glutamic acid, one of the amino acids that make up proteins -- which we find tasty because our bodies want us to eat foods with proteins, and things with glutamates often have them.
---L.
The "sapidity of meat" as one reference puts it. This was a mild obsession of certain 19th century chemists, especially in France, where the word was coined (from Ancient Greek osmḗ, smell). It is, in other words, what we now call umami (from Japanese, from umai, delicious) and know is indeed water-soluble glutamates, any salt or ester of glutamic acid, one of the amino acids that make up proteins -- which we find tasty because our bodies want us to eat foods with proteins, and things with glutamates often have them.
---L.
no subject
Date: 2024-05-30 11:05 pm (UTC)OSMAZOME.
The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was.
Osmazome is the purely sapid portion of flesh soluble in cold water, and separated from the extractive portion which is only soluble in boiling water.
Osmazome is the most meritorious ingredient of all good soups. This portion of the animal forms the red portion of flesh, and the solid parts of roasts. It gives game and venison its peculiar flavor.
Osmazome is most abundant in grown animals which have red or black hair; it is scarcely found at all in the lamb, sucking pig, chicken, and the white meat of the largest fowls. For this reason true connoisseurs always prefer the second joint; instinct with them was the precursor of science.
Thus a knowledge of the existence of osmazome, caused so many cooks to be dismissed, who insisted on always throwing away the first bouillon made from meat. This made the reputation of the soupe des primes, and induced the canon Chevrier to invent his locked kettles. The Abbe Chevrier was the person who never would eat until Friday, lobsters that had not been cooked on the previous Sunday, and every intervening day placed on the fire with the addition of fresh butter.
To make use of this subject, though yet unknown, was introduced the maxim, that to make good bouillon the kettle should only smile.
Osmazome, discovered after having been so long the delight of our fathers, may be compared to alcohol, which made whole generations drunk before it was simply exhibited by distillation.
He earlier illustrated the concept with this anecdote:
The Prince de Soubise once intended to give an entertainment, and asked for the bill of fare.
The maitre d'hotel came with a list surrounded by vignettes, and the first article that met the Prince's eye was FIFTY HAMS. "Bertrand," said the Prince, "I think you must be extravagant; fifty hams! Do you intend to feast my whole regiment?"
"No, Prince, there will be but one on the table, and the surplus I need for my epagnole, my blonds, garnitures, etc."
"Bertrand, you are robbing me. This article will not do."
"Monsigneur," said the artist, "you do not appreciate me! Give the order, and I will put those fifty hams in a chrystal flask no longer than my thumb."
What could be said to such a positive operation? The Prince smiled, and the hams were passed.
no subject
Date: 2024-05-31 02:19 pm (UTC)