It wasn't until the late 1800s in Paris that a famous chef, Auguste Escoffier, made a new discovery about taste. First, he fried beef in a pan at a very high heat until it was brown. Then he added a liquid and scraped the browned meat from the bottom of the pan. The taste of the browned meat stock wasn't sweet, salty , bitter, or sour. Escoffier was a chef, not a scientist, but he was sure he had found a fifth taste. He used his discovery to create some of his famous sauces.