UMAMI paste

Rab64 · 08-03-2014, 14:05

Just bought some Sainsburys Umami paste. Advice wanted on how much to use In soups ,stews etc.
Other ways you use it

Gaditano · 08-03-2014, 20:07

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

whoever,hey · 08-03-2014, 22:43

Why?

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

epicurian · 08-03-2014, 23:44

Quote:

Originally Posted by whoever,hey

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.

Gaditano · 09-03-2014, 10:07

Quote:

Originally Posted by whoever,hey

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.

pugamo · 09-03-2014, 10:22

I used that paste and wasn't too impressed. A dash of Worcester sauce is far more powerful to my palate.

Lucy Lou · 09-03-2014, 11:24

I have to admit that I have never heard of Umami paste before

- am I missing out on something?..........is it worth trying?

Iggy's Boy · 09-03-2014, 12:38

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!

Bunny82 · 10-03-2014, 11:24

Quote:

Originally Posted by Iggy's Boy

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.

epicurian · 10-03-2014, 13:05

Quote:

Originally Posted by Bunny82

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.

Bunny82 · 10-03-2014, 18:14

Quote:

Originally Posted by epicurian

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.

epicurian · 10-03-2014, 18:38

Quote:

Originally Posted by Bunny82

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.

08-03-2014, 14:05	#1
Rab64 Forum Member Join Date: Nov 2011 Location: Scotland Posts: 818	UMAMI paste Just bought some Sainsburys Umami paste. Advice wanted on how much to use In soups ,stews etc. Other ways you use it

08-03-2014, 20:07	#2
Gaditano Forum Member Join Date: Mar 2010 Location: Sussex by the sea Posts: 2,068	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

08-03-2014, 22:43	#3
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Why? Why not just cook with stuff with umami in? Such as mushroom which has already been mentioned any way. Very confusing.

08-03-2014, 23:44	#4
epicurian Forum Member Join Date: Jun 2008 Posts: 15,890	Quote: Originally Posted by whoever,hey 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.

09-03-2014, 10:07	#5
Gaditano Forum Member Join Date: Mar 2010 Location: Sussex by the sea Posts: 2,068	Quote: Originally Posted by whoever,hey 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.

09-03-2014, 10:22	#6
pugamo Forum Member Join Date: Sep 2011 Posts: 17,247	I used that paste and wasn't too impressed. A dash of Worcester sauce is far more powerful to my palate.

09-03-2014, 11:24	#7
Lucy Lou Forum Member Join Date: Jul 2010 Posts: 7,903	I have to admit that I have never heard of Umami paste before - am I missing out on something?..........is it worth trying?

09-03-2014, 12:38	#8
Iggy's Boy Forum Member Join Date: Jun 2007 Posts: 2,943	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!

10-03-2014, 11:24	#9
Bunny82 Forum Member Join Date: Jan 2008 Location: The south Posts: 452	Quote: Originally Posted by Iggy's Boy 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.

10-03-2014, 13:05	#10
epicurian Forum Member Join Date: Jun 2008 Posts: 15,890	Quote: Originally Posted by Bunny82 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.

10-03-2014, 18:14	#11
Bunny82 Forum Member Join Date: Jan 2008 Location: The south Posts: 452	Quote: Originally Posted by epicurian 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.

10-03-2014, 18:38	#12
epicurian Forum Member Join Date: Jun 2008 Posts: 15,890	Quote: Originally Posted by Bunny82 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.

DS Forums

UMAMI paste