For greater umami, just add kelp

02/25/2013 | Wall Street Journal, The

Enhance the flavor of a dish by adding stock made of kelp, known as kombu. Kelp's mild, sweet taste with a touch of salt gives everyday dishes, such as braised ribs and turnip soup, richer flavor and improves texture, writes Hiroko Shimbo, author of "Hiroko's American Kitchen."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL