What is Liquid Seasoning?
Liquid seasonings is used to enhance the umami flavors of food. Only a small amount is needed of this thin, brown, soy based liquid to step up the flavor in many savory dishes. The seasoning alone tastes salty, with some complex flavors included. Examples of use may include a marinade for meat, or an addition to soup broth.
What does Liquid Seasoning Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Mature soybeans are harvested once the pod has grown for roughly 100 days and the bean becomes dry. Soybeans are small and round with a creamy golden-tan color. They are a legume and extremely versatile. Soybeans are used to make tofu, flour, oil, sauces and much more. The dry soybean is hard until cooked. The flavor is bland and mild.
...Corn syrup is made from the starch of corn and is a high glucose product. There are different kinds of corn syrup, high fructose, light and dark. The syrup is viscous and sticky from the sugar content. The flavor is sweet and is used in many food products in America. It is also used in baked goods to improve the texture and add volume. Corn syrup is made to be added to food and not eaten as is.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...Corn is a starchy vegetable, grain and fruit that grows on top of a stalk in sunny climates and fertile soil. Corn can be about a foot long and is comprised of many small kernels that are attached to a hard and inedible cob. The kernels are covered in corn silk; white hair like strands and wrapped in green leaves. The kernels are the only part of the corn that is eaten. These kernels are usually yellow and very juicy with a crunch, when cooked. Corn can be eaten on the cob, or removed to create an endless variety of dishes.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.