OSMAZOME Meaning and
Definition
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Osmazome is a term primarily used in culinary and gastronomic contexts to describe a flavorful and highly concentrated liquid or juice that is derived from the roasting or cooking process of meat, particularly beef. It is often defined as the intensely aromatic substance that is extracted from the meat when it is cooked at high temperatures, resulting in the development of a complex and rich flavor profile.
The term "osmazome" was originally coined by the renowned French chef and culinary theorist Antonin Carême in the 19th century. Carême believed that this concentrated essence, obtained from the caramelization of the meat's proteins and the breakdown of its connective tissue, was responsible for the distinctive and delectable taste that develops during cooking. Osmazome is typically characterized by its deep, meaty, and savory qualities, often described as "umami," which enhances the overall taste and aroma of dishes.
Due to its concentrated nature, osmazome is known to be a versatile ingredient that can be utilized in various culinary applications. It is frequently used to enhance the flavors of sauces, gravies, soups, and stews, adding depth and complexity to the overall dish. Chefs may collect the drippings or pan juices that form during cooking meat, reduce them to intensify their flavor, and incorporate them into their recipes to enhance the overall taste and aroma.
In summary, osmazome refers to the concentrated flavorful liquid derived from the roasting or cooking process of meat, particularly beef. It is renowned for its aromatic, savory, and deeply flavorful characteristics, contributing to the overall umami profile of dishes.
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The flavoring substance in cooked meat and broth made from it.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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The extractive matter on which the odour of broth and the flesh boiled in it depends.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for OSMAZOME
Etymology of OSMAZOME
The word "osmazome" is derived from the Greek words "osme" meaning "odor" or "smell", and "zome" meaning "leaven" or "fermentation". When combined, "osmazome" literally translates to "odor of fermentation".
In the culinary world, osmazome refers to the savory liquid extracted from meat, which contains the rich flavors and aromas resulting from the Maillard reaction and cooking processes. The term was popularized by the French chemist and gastronome, Jean Anthelme Brillat-Savarin, in the early 19th century. He used the term in his famous book "Physiology of Taste", where he explored the science and enjoyment of food.
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