Need an umami/savory boost for ground beef, besides Worstershire. - Page 2

In Australia Vegemite is made locally. It is bottled in a jars or 'toothpaste type' squeezable one. The squeezable one keeps better(some say tastes better) but it isn't quite as true flavoured. It has 173mg salt in a 5gm serve.

We can get 2 types of Marmite 1 local and 1 imported. The English import tastes better than the Oz Marmite even though they both look the same. there 170mg salt in a 5gm serve.

The other one is called Promite. Its probably the one I would experiment with for cooking. Although many dont like it as a flavour on its own, it's the one I would play around with, as I think it blends better than Vegemite ever would. 242mg salt per 5gm serve (very salty)

If you do have Vegemite try some with nuts.

One thing I have never had any where is Vegemite in a cream sauce. Lots of people love Vegemite and cheese, which reminds me they released a thing called "cheesymite" last year. I am sure some one likes it, but any Vegemite lover worth their salt took one taste and threw it in the bin.  

Another vote for mushroom powder here, was the first thing I thought when I read the thread title.

Quote:

Originally Posted by KYHeirloomer 

Far from it, Ed. They are yeast-based spreads as far from umami as you can get, as they both have a very distinctive, unmistakable flavor that most of the world considers unpleasant at best.

 

Apparently, if you are brought up eating them, as many Brits and Aussies are, they are considered a real taste treat. Further depondent sayeth not!
 

That is so not true. I'm 36 and I just tried vegemite a few months ago and I'm liking the stuff.

Both of them have distinct flavors that aren't liked by all. However, you can't really taste the distinctive flavor when add to sauces and stews. The stuff is strong so a little goes a long way. Put in the right amount and you can enhance the umami of a dish. I actually use it a lot more in cooking than to spread on toast.

I haven't tried this yet but there is actually an Umami Paste on the market: http://www.amazon.com/Santtini-Taste-No-70-Gram-Packages/dp/B003Z6W4JQ/ref=sr_1_1?ie=UTF8&s=grocery&qid=1305252857&sr=8-1

How does the price seem to you? $18.40 for 280 grams ($0.065 per gram) / 9.8 oz. ($1.88 per oz)

I think that's hard to judge until you tried the product. Unfortunately, I haven't been able to find it available in Australia. One of the website said it's coming soon. I am likely to get a tube when available to try it out myself. I don't mind spending $20 on something that may turn out to be great.

I support the tomato paste idea.  Once it's cooked down it gives that great umami taste.  Also, if you can source it, Mushroom Soy sauce.  Just not too much.  Or perhaps, grind up some dried porcinis.  Porcini dust - yum :)

Quote:

Originally Posted by DC Sunshine 

I support the tomato paste idea.  Once it's cooked down it gives that great umami taste.  Also, if you can source it, Mushroom Soy sauce.  Just not too much.  Or perhaps, grind up some dried porcinis.  Porcini dust - yum :)

I just buy the porcini powder as I think I would end up losing quite a bite if I do it myself. Essential Ingredient has them.

Have you considered Miso?

Here in the UK we have marmite flavoured crisps (potato chips), rice-cakes and nuts (think they are macadamias, but haven't looked closely at the packet to see).