The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers. Boiled down it concentrates and becomes a jellylike fum e or demi-glaze that can be reconstituted into a sauce by adding water. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized.
Humans actually have receptors on the tongue for glutamate.
It is the protein in food that the human body recognizes as meat. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. Homemade soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make secret sauces and spice mixes that beguile the consumer into eating bland and tasteless food. Short cuts mean big profits for producers but the consumer is short changed.