Good morning…Today’s Q&A is on the topic of umami, which was recognized as the 5th human taste in just the past century (joining sweet, sour, bitter, and salty).

If you want to learn more about it, the Umami Information Center has some of the best graphics and write-ups we've found on how taste and human food perceptions actually work.

TRY SOMETHING NEW 🤯

Tortilla española

For this recipe, you’ll want just enough potato/onion mixture to mostly fill whatever pan you are using, and enough egg mixture to fill in the gaps and set everything together.

• For a 12” pan, try 3 large potatoes, 1 onion, and about 6 eggs.

Tortilla española Components

• 3 parts thinly sliced potatoes (peeled)
• 1 part thinly sliced onion*
• Whole eggs, beaten together
• Lots of olive oil
• Salt

*In Spain, the addition of onion is hotly debated.

Instructions:

1) Pick the right pan: You want a standard, round frying pan with gently sloped edges. The final tortilla will be the shape of the pan and needs to be able to slide out easily.

2) Fry the potatoes/onions: Fill the pan about 1/3 of the way with olive oil. Set over medium-high heat and add the sliced potatoes and onions, and a large pinch of salt. Shallow fry until softened.

3) Drain oil & add eggs: Use a colander to drain the potatoes, but save the oil for another use!

• Add the softened potato mix back to the pan, and pour over enough beaten eggs to fully cover and fill in gaps. Mix together and let it cook over low heat undisturbed.

4) Set & flip: Let the mixture fully set on the bottom, and wait until the top is firming up some.

• Add a large plate over the top of the pan, and confidently flip the half-cooked tortilla onto the plate.
• Slide the inverted tortilla back into the pan to finish cooking the raw underside. Once the tortilla is cooked through, shake it to release and slide it onto a plate or cutting board.

Slice like a pie for service.

THROWBACK TIME 🍳

Grandma’s buns

If you’re looking for a straightforward staple bread recipe, this is it. These dinner rolls use Ethan's grandmother's technique for a yeast-leavened dough that's in between sandwich bread and brioche.

• The soft, yet sturdy texture is versatile enough to eat as a roll or as a sandwich bun.
• Because it's enriched with some butter, it won’t stale as fast as other breads.

Check out the video, or read the recipe here.

Making this recipe means you are set for sandwiches throughout the week…

THE LEFTOVER SHELF 🥡

Sheet pan slider sandwiches

The best way to use up lots of rolls at once is to batch-make slider sandwiches (works with leftover hamburger buns too!)

Slider framework

• Rolls*
• Protein: Sliced deli or cured meats, leftover bbq or braised meats, or even chicken/egg/tuna salad.
• Fresh/crunchy greens: Spinach, arugula, romaine, pepperoncini, etc
• Cheese of choice: Sliced or grated — one that melts easily.
• Flavor adjusters: Mustard, hummus, balsamic, etc

*Didn’t have a chance to make rolls at home? A pack of Hawaiian rolls is a classic move.

To assemble:

Slice all your rolls in half, and tightly line up the bottom sides onto a sheet pan. You can also cut down your rolls into halves or quarters for a smaller slider.

Layer in all the fillings, ending with cheese on top. Slide into an oven and broil until the cheese is melted, then add the top buns and bake for 1 more minute or until warmed through.

FOOD TRENDS EXPLAINED 🚀

Viral private chefs

Q: What’s up with all these viral private chefs?

A: Who else has been glued to their feeds of Hampton & LA private chefs this summer?

While traditional restaurant chefs have been reaching celebrity status for decades, the private chef’s moment has finally come, thanks to social media.

• Chef turned internet personality Meredith Hayden, also known as @wishbonekitchen, is the frontrunner of the content niche, but she’s not the only example of private chefs sharing the details of their work lives.

Rather, she’s emblematic of a much larger, growing trend:

• ​#privatechef has reached over 1 billion views on Tiktok in the past year, with dozens of chefs capitalizing on the exposure, brand deals, and fame.

Why the intrigue?

Who doesn’t want a glimpse into the exclusive food luxuries of high-end lifestyles?

• It’s fascinating to observe the day-to-day of other peoples' unique jobs — especially ones that involve intricate or indulgent food creations. We're here for it.

READER Q&A 🧠

Getting used to umami?

Answer: Great question, Alice.

Don't feel like you have to add the umami flavor to every dish. There is a lot of hype around umami right now, but it's only one of the 5 tastes.

• As you mentioned, some dishes and cuisines don't use it at all (just like many Western recipes avoid bitter and sour tastes).

But if you want to acquire any taste, just start small, and work your way up:

• Begin with subtle umami foods like parmesan, roasted tomatoes, and seared meat.
• Then slowly introduce umami heavy foods like soy sauce, miso, fish sauce, and oyster sauce.

Dashi broth, kombu, or MSG powders are ways to try or introduce the pure umami taste on its own, without other competing flavors.

• Western cuisines rely on umami savory flavors too, but often in supporting roles — stock cubes, bouillon powder, Worcestershire sauce, etc.

There’s no wrong way to add umami-rich components to your cooking; just find what works for you and your family’s palette.

READER PHOTO SUBMISSION OF THE WEEK 🏆

Detroit-style pizza

This week’s dinner winner is Ugo M., who made Ethan’s recipe for Detroit-style pizza. Well done, Ugo!

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

MORE YUMMY CONTENT 🍽️

A Read: Beer Glassware, Explained​

In a Minute or Less: Should You Eat Breakfast?​

What We’re Watching: Philly Cheesesteak Tour in Philly​

Food Science: How Bay Leaves Work​

READY TO SHOP? 🛒

✅ Shopping List 8/13​

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