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For the cooks out there, what do you prefer to use to add umami to dishes?
I usually use soy or miso , tomato paste in italian dishes but I recently discover Thai fish sauce which isn't commonly used here in China, they use soy sauce or oyster sauce, sometimes sesame oil.
So which do you prefer.
All of the above depending on what I’m cooking.
Also, I like Worcestershire sauce for umami in burgers and other beef dishes.
If making spicey dishes Sambal olek
Attachment 56472
This HK brand of Oyster sauce and ...
... Lea & Perrins.
Chillis, vinegar + salt.Quote:
Originally Posted by Chico
Umami?
That's a brand name. Lea and Perrins WHAT? I assume you mean Worcestershire sauce, and I agree, but any brand will do.Quote:
Originally Posted by Troy
Sambal olek adds heat but we're talking about umami, that rich deep flavour that makes you want more.Quote:
Originally Posted by Chico
Quote:
Originally Posted by cyrille
Umami | Definition of Umami by Merriam-WebsterQuote:
the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes : SAVORY entry 2 sense 2
Umami is often described as a meaty flavor and is particularly strong in aged or fermented products, like cheese and wine.
— Carla Ranicki
Yea, I know what umami is. :D
Like you, I was wondering what Sambal Olek has to do with it.
Troy is a man of breeding, of a certain age.Quote:
Originally Posted by Cujo
He wouldn't agree that 'any brand will do', and would accept only the real thing, which was originally and still is made by Lea and Perrins.
Some would say your argument is akin to saying 'any brand of stout will do' rather than 'Guinness'.
I'm sure there are some people you can educate about something, somewhere though...keep looking. :D
Regardless, it's called Worcestershire sauce.
Fine.
Yours is 'a pint of stout', then. :D
Just out of interest, do you prefer green beer on St. Pat's?
I don't celebrate St. Pat's.
I would ask for whatever brand and whatever product.
if I asked for Guinness I would assume they would give me Guinness stout and not Guinness lager.
Lea and Perrins have a range of condiments.
My preferred tomato sauce is masterfoods but If you asked me what condiment I use on my sausages and chips I wouldn't tell you I use masterfods would I. You wouldn't be any the wiser. Masterfoods make a range of condiments, as do Lea and Perrins.
What would they do that?Quote:
Originally Posted by Cujo
By your reasoning, asking for 'Guinness' could mean you wanted Guinness lager.
You should ask for 'A pint of stout', as by your reasoning they are all interchangeable.
No, I would ask for Guiness stout, as opposed to any other Guinness product.
Troy stated Lea and Perrins but didn't specify Lea and Perrins WHAT.
I wouldn't state I use masterfoods on my sausages and chips.
Get it?
Really?Quote:
Originally Posted by Cujo
You just posted that you would ask for 'Guinness'.
Which is what everyone would do.
Now you've changed your mind about what you'd ask for.
Do you just aim to be overlooked when it comes to getting a round in?
Or maybe you're just changing your story because you realise you've shot yourself in the foot?
Oh, as for adding Umami, any brand of Worcestershire sauce Will do when used IN a dish as opposed to splashing it on your eggs, just as any brand of beer will do when making beer batter.
I'm sure you're just here for the arguments.
If they had a RANGE of guiness products of course I would HAVE TO specify guiness stout but most pubs don't have guiness lager and bitter ale on tap do they.Quote:
Originally Posted by cyrille
Just as a matter of interest where do we stand on MSG? It's the perfect umami additive but I've known people who make a big deal of asking in a restaurant that they don't use MSG.
The fact is many studies over the years prove it's harmless and although it's has been around for a long long time for some reason it's got a bad reputation.
Just like Caffeine in the 80's and glutten in the 10's.
For the Brits out there.
I make Marmite roast potatos.
Parboil, chaff up a bit, add a hefty tablespoon of Marmite and go roast away.
Massive umami party in your mouth. :)
Yes, Marmite and Vegemite, great umami. Always lob a spoonful of Vegemite in a stew.Quote:
Originally Posted by Bogon
^^Yeah, I can see that.
I've got some 'year past its use by date' vegemite, and the potatoes here are 'expensive imported' or shit.
I'll pay over the odds for imported tomatoes, but not fkin spuds.
Cybill's on the piss I reckon.Quote:
Originally Posted by cyrille
WTF>? DP.
MSG is good for vegetable only dishes for giving that extra oomph vegetables lack.
One small tin lasts years in my kitchen.
Have to say, I didn't know Lea&Perrin's was famous for anything else but worcestershire sauce...and I've never used any other brand.
In Irish locals I've frequented, there are about 6 different Guinness pumps with different pressure levels so you can pour a pint quicker...and a token lager pump gathering dust in the corner.
But they're all stout, right?Quote:
Originally Posted by Troy
So if you order a Guinness you're not likely to get a Guinness lager instead, right?
But if cybille was to order a Lea and Perrins she could well get..
Attachment 56526
6 hours after getting your arse handed to you?
:smileylaughing:
I've never asked anyone to pass me the Worcestershire sauce in my life. It's always the lea and perrins.
You're kidding right?Quote:
Originally Posted by cyrille
You're the thicko who couldn't get a grasp on the difference between a brand name and a product name.
Here you goQuote:
Originally Posted by armstrong
Attachment 56530
Quote:
Originally Posted by armstrong
Could this possibly go any worse for you?
:rofl:
Walk away, you silly twerp.
You're a bit slow aren't you.Quote:
Originally Posted by cyrille
Anyway.
Here's your Lea and Perrins.
Attachment 56531
Good tip.Quote:
Originally Posted by misskit
You can't get a small tim of it here. They sell it by the kilo.
Looking at the Lea & Perrins wiki page, I noticed it said:
Perhaps that is why I have never seen any other Lea & Perrins products.Quote:
While Kraft only markets a single variety of Worcestershire sauce under different sizes in the UK and in Canada,[6] a few more products are marketed under the L&P brand in the United States. These include a reduced-sodium version of the sauce, a steak sauce, and marinades in peppercorn and vinaigrette flavours.[7]
Also interesting that the UK and U.S. recipes are slightly different .