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16.05.2016 | Words by: Alise Akimova.

For a nightclub, to be serving a warm meat-based liquid alongside an array of alcoholic beverages is remarkable. Let’s take a moment to talk about an item in our nightshop: broth. Someone may have already told you broth has certain health benefits. Most of us can agree it’s a tasty option, but there is more to the taste of our broth, more than you may have known or expected before.

Broth is a popular topic: various broth bars are opening up around the world, after the craze was started by a New York based chef. Sold in window-front shops to people on-the-go, some drink it at 8 in the morning as a coffee replacement. For some people, claiming that broth is a coffee alternative is pretty radical. But if you’re in need of a little extra energy, a tasty cup of broth in between dance sessions will definitely do the trick. Not only is it soothing, but also nutritious. Mama used to tell you, whenever you’re ill or have tummy aches, drink some broth. Mama was a wise woman: you get a huge amount of energy, proteins and vitamins. Because after you cook it, what’s left over is the condensed essence of animal bones. The bone marrow is slowly cooked into the stock. And what’s left is healthy cholesterol. The addition of vegetables packs it full of vitamins, working harmoniously with the healthy fats from the bones.

Sure, it’s absolutely wonderful that it’s good to your body. But most of all: the taste is good. Our broth is prepared in the kitchen of Restaurant DS. For the sake of an interesting story, I’d love to tell you of a secret ingredient, added keeping in mind the diligent dancers of the club. Sous-chef Thor from our restaurant assured me that it’s basically just animal bones, vegetables, herbs and nothing more: so you actually know what you’re tasting.

You might like our broth for a less obvious reason. Our sense of taste consists of four basic elements: salt, sweet, bitter, sour. One Japanese professor, who paid careful attention to his taste-buds, noticed about a hundred years ago that some foods don’t taste anything like those four ‘basic’ flavours. After thorough research, only since the 80s is it known of a fifth taste: umami.
A range of amino acids present across different foods, like cheese, parmesan or vegetables, impart the umami flavour. It was a German professor who once discovered that juices extracted from beef contain ‘inosinate’ in abundance, which is an important component of umami flavouring.

How do you notice this umami in the broth? First, take sip of broth and let it linger in your mouth. You’ll taste something salty, as well as a rich fatty meat flavour. Then swallow and take a moment: a warm savoury flavour will fill your mouth. This is umami.

Most people can’t distinguish the umami-flavour, but it plays an important role in why we find certain foods delicious. If you’re looking for more depth in your dish, search for umami. Try making broth yourself as a home-made soup: it takes barely an effort, just a little patience. For the real umami-fanatic I recommend chucking a parmesan cheese rind in the broth as it cooks, for maximum umami-enhancement. Maximum deliciousness guaranteed.

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