Customer Discussions > cooking discussion forum

Seaweed Question


Sort: Oldest first | Newest first
Showing 26-31 of 31 posts in this discussion
In reply to an earlier post on 3 Dec 2013 08:49:53 GMT
What they sell here as "umami flavouring", Pix, is MSG (monosodium glutamate). Not something I'm eager to add to my food.

Posted on 3 Dec 2013 09:54:52 GMT
pixie says:
Taste No. 5 Umami Paste 70 g (Pack of 4)

This is what they have here Ori...I agree the chinese supermarket sells big tubs of MSG...I know it occurs naturally in some foods but I don't fancy using more!

Posted on 3 Dec 2013 11:26:47 GMT
Hmm, we've been using the Laura Santtini book, not because it is 'Easy' or 'Italian', but because of the way she develops the 'Tasty' Umami flavours.
It was not an immediate hit with us because many of the recipes are pretentious and expensive. But the techniques are very sound and work.

Posted on 3 Dec 2013 13:52:24 GMT
Here's the ingredient list for that: Tomato Puree, Garlic, Anchovy Paste (Anchovies, Salt, Sunflower Oil), Black Olive, Balsamic Vinegar, Porcini Mushrooms, Parmesan Cheese, Olive Oil, Vinegar, Sugar, Salt, Citric Acid

So...lemon juice, anchovy past, olive, mushroom, etc...even at a pack of 4 x 70 g, that's not quite 300 g, and at 12 pounds...pricey.
A dash of Worcester sauce and a dollop of tomato puree would probably be cheaper. JMHO.

In reply to an earlier post on 3 Dec 2013 20:06:43 GMT
Depends how you cook it. Cover in soy. Hottest oven. Baste regularly. For belly pork that is.

Or reduce soy to sticky. Brush over crackling with 10 mins or so to go.

Quality pork always gives good crackling.
Salt for 30 mins. Then slowly pour over a kettle of boiling water. Baste in soy plus whatever else you fancy - amontillado is good.

Oloroso sherry makes a delicious addition to the gravy.

In reply to an earlier post on 3 Dec 2013 20:08:01 GMT
Last edited by the author on 3 Dec 2013 20:10:46 GMT
? Umami is the name of the taste; like sweet, sour, salt

Edit: I read your later post. The umami is present in foods e.g. Soy sauce, anchovies, seaweed to name a few.
No powders or additives required - just a choice of ingredients.
‹ Previous 1 2 Next ›
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in
 


Recent discussions in the cooking discussion forum (628 discussions)

Discussion Replies Latest Post
aaaagggghhhhhhhh!!!!!!!!! 1295 11 hours ago
Food related TV programmes 1581 12 hours ago
mmmm! what's for dinner 6823 12 hours ago
I want to pass on a tip... 817 23 hours ago
recipes... 245 1 day ago
Happy New Year all!! 2 2 days ago
For those of us that would like to lose some weight 2154 3 days ago
Two small burners and a grill 3 5 days ago
What is/was "milk food"?? 15 5 days ago
Actifry sweet potato fries 5 5 days ago
Tablet for Kitchen 2 5 days ago
Amateur Chef Magazine 12 6 days ago
ARRAY(0xae377834)
 

This discussion

Discussion in:  cooking discussion forum
Participants:  6
Total posts:  31
Initial post:  21 Nov 2013
Latest post:  3 Dec 2013

New! Receive e-mail when new posts are made.
Tracked by 2 customers

Search Customer Discussions