View Poll Results: What Do you prefer to use to add umami

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  • Soy sauce

    5 55.56%
  • Fish sauce

    4 44.44%
  • Miso

    4 44.44%
  • Tomato paste

    3 33.33%
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  1. #1
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    How's your umami?

    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.
    If we stop testing right now wed have very few cases, if any. Donald J Trump.

  2. #2
    Thailand Expat misskit's Avatar
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    All of the above depending on what I’m cooking.

    Also, I like Worcestershire sauce for umami in burgers and other beef dishes.

  3. #3
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    If making spicey dishes Sambal olek

  4. #4
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    How's your umami?-premium-oyster-sauce-255g-jpg

    This HK brand of Oyster sauce and ...

    ... Lea & Perrins.

  5. #5
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by Chico View Post
    If making spicey dishes Sambal olek
    Chillis, vinegar + salt.

    Umami?

  6. #6
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    Quote Originally Posted by Troy View Post


    ... Lea & Perrins.
    That's a brand name. Lea and Perrins WHAT? I assume you mean Worcestershire sauce, and I agree, but any brand will do.

  7. #7
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    Quote Originally Posted by Chico View Post
    If making spicey dishes Sambal olek
    Sambal olek adds heat but we're talking about umami, that rich deep flavour that makes you want more.

  8. #8
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    Quote Originally Posted by cyrille View Post
    Umami?

    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
    Umami | Definition of Umami by Merriam-Webster

  9. #9
    Hangin' Around cyrille's Avatar
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    Yea, I know what umami is.

    Like you, I was wondering what Sambal Olek has to do with it.

  10. #10
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by Cujo View Post
    I assume you mean Worcestershire sauce, and I agree, but any brand will do.
    Troy is a man of breeding, of a certain age.

    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.

  11. #11
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    Regardless, it's called Worcestershire sauce.

  12. #12
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    Fine.

    Yours is 'a pint of stout', then.

    Just out of interest, do you prefer green beer on St. Pat's?

  13. #13
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    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.

  14. #14
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    Quote Originally Posted by Cujo View Post
    if I asked for Guinness they would give me Guinness stout and not Guinness lager.
    What would they do that?

    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.

  15. #15
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    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?

  16. #16
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    Quote Originally Posted by Cujo View Post
    I would ask for Guiness stout, as opposed to any other Guinness product.
    Really?

    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?

  17. #17
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    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.

  18. #18
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    Quote Originally Posted by cyrille View Post
    Really?

    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?
    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.

  19. #19
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    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.
    Last edited by Cujo; 24-08-2020 at 05:59 PM.

  20. #20
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    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.

  21. #21
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    Quote Originally Posted by Bogon View Post
    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.

  22. #22
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    ^^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.

  23. #23
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    Quote Originally Posted by cyrille View Post
    ^^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.

  24. #24
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    WTF>? DP.

  25. #25
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    MSG is good for vegetable only dishes for giving that extra oomph vegetables lack.

    One small tin lasts years in my kitchen.

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