![]() ![]() Just as the butter on your Vegemite toast balances the intense flavour, the fat from meat will have a similarly neutralising effect. You could even add a little Vegemite to the pan juices of cooked meat to make a jus or sauce. Try balancing Vegemite's salty-umami flavour with tomato paste, garlic and other aromatics, or butter and pepper. Start experimenting by adding a little to a marinade with similar flavour profiles. Think about the ways soy sauce, fish sauce or miso paste are used to give a punch to marinated meats. ![]() ![]() Who came out on top in our mighty Mite taste test? Next time you're braising, stewing or making chilli con carne, experiment with a spoonful of Vegemite. Look for umami-rich ingredients like tomato paste, Vegemite, soy sauce and stock." The end result won't taste like Vegemite, but will have a richer, more layered flavour.Ī good savoury stew should incorporate ingredients and processes that boost its umami taste Adam Liaw, Aussie chefĪussie chef Adam Liaw is a fan of adding a tablespoon of the spread here and there, saying: "A good savoury stew should incorporate ingredients and processes that boost its umami taste. Vegemite can be used in exactly the same way, whether it's a mince-based sauce or a slow-cooked brisket. Well, they're not some kind of mad alchemist, they're using the soy for its boost of umami – that unique savoury flavour profile that comes after salt, sweet, sour and bitter – to add depth to the sauce. Have you ever heard someone say that soy sauce is the secret ingredient to their Bolognese? Vegemite has a powerful gift to offer your slow-cooked casseroles. Read vegemite review Pump up the umami in braises and stews ![]()
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