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UMAMI paste

Rab64Rab64 Posts: 1,296
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in Food and Drink #1
Just bought some Sainsburys Umami paste. Advice wanted on how much to use In soups ,stews etc.
Other ways you use it

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    GaditanoGaditano Posts: 2,224
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    #2
    Start off with the amount of toothpaste you'd put on a small toothbrush. If that's not enough for your tastebuds, try more next time. Soups & stews yes, also tomato-based pasta sauces and meaty/mushroomy stir-fries
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    whoever,heywhoever,hey Posts: 30,992
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    #3
    Why?

    Why not just cook with stuff with umami in? Such as mushroom which has already been mentioned any way. Very confusing.
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    epicurianepicurian Posts: 19,291
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    #4
    whoever,hey wrote: »
    Why?

    Why not just cook with stuff with umami in? Such as mushroom which has already been mentioned any way. Very confusing.

    Umami paste is a concentrate and acts as a flavour enhancer, just like adding sodium chloride to food that already has naturally occurring sodium.
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    GaditanoGaditano Posts: 2,224
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    #5
    whoever,hey wrote: »
    Why?

    Why not just cook with stuff with umami in? Such as mushroom which has already been mentioned any way. Very confusing.

    If you have to avoid excessive salt for medical reasons, it's very handy.
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    pugamopugamo Posts: 18,039
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    #6
    I used that paste and wasn't too impressed. A dash of Worcester sauce is far more powerful to my palate.
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    Lucy LouLucy Lou Posts: 8,574
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    #7
    I have to admit that I have never heard of Umami paste before :blush: - am I missing out on something?..........is it worth trying?
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    Iggy's BoyIggy's Boy Posts: 3,321
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    #8
    Umami paste is my favourite secret ingredient. My chilli, bolognese and shepherds pie have all benefitted from a heaped teaspoon of it added at the same time as the tomato purée. It boosts the flavour and gives them all an added level of moreish savoury deliciousness. Try it! :)
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    [Deleted User][Deleted User] Posts: 454
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    #9
    Iggy's Boy wrote: »
    Umami paste is my favourite secret ingredient. My chilli, bolognese and shepherds pie have all benefitted from a heaped teaspoon of it added at the same time as the tomato purée. It boosts the flavour and gives them all an added level of moreish savoury deliciousness. Try it! :)
    I bought a tube of it from Tesco that was half price but wasn't too impressed. I'll stick to a teaspoon of Marmite in recipes, which is my secret ingredient. ;-)
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    epicurianepicurian Posts: 19,291
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    Bunny82 wrote: »
    I bought a tube of it from Tesco that was half price but wasn't too impressed. I'll stick to a teaspoon of Marmite in recipes, which is my secret ingredient. ;-)

    Which makes sense, because as with the paste, marmite is high in glutamic acid-- the thing that gives food its umami taste.
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    [Deleted User][Deleted User] Posts: 454
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    #11
    epicurian wrote: »
    Which makes sense, because as with the paste, marmite is high in glutamic acid-- the thing that gives food its umami taste.
    I know, don't know why I got the umami paste, I think I was just intrigued. :)
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    epicurianepicurian Posts: 19,291
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    #12
    Bunny82 wrote: »
    I know, don't know why I got the umami paste, I think I was just intrigued. :)

    You don't know until you try! I've never put marmite in or on anything, but now I'm intrigued. Might add a teaspoon to my next chile con carne.
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