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I use a good asian fish sauce in beef stews (and chili, or cuban-style picadillo, etc) -- nobody notices any fishy taste, it just bumps up the umami and "beefin
by jrochkind1 5y ago
I use a good asian fish sauce in beef stews (and chili, or cuban-style picadillo, etc) -- nobody notices any fishy taste, it just bumps up the umami and "beefiness"!
- cossatot 5y agoFollowing Kenji Lopez-Alt, I’ve put it in Bolognese sauce where it does surreptitiously add a bit of umami and body.
- jeramey 5y agoMarmite and Vegemite are also really good for adding some umami-saltiness to tomato sauces and stews without being very noticeable for what they are. (Assuming I can stop myself from spreading it all on toast first...)