Osmazôme: nm Osmazôme is the name given to the sapidity of meat by the French chemist Louis Jacques Thenard (1777-1857), inventor of hydrogen peroxide.
It is the sapid part (which has a flavor, taste) of meats and which is soluble in cold water. The gastronome Jean-Anthelme Brillat-Savarin, who often used this obsolete term, now replaced by that of osmosis. In his "Physiology of Taste", he explains: "It is the osmazôme which makes the merit of good soups; it is it...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.