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Following Kenji Lopez-Alt, I’ve put it in Bolognese sauce where it does surreptitiously add a bit of umami and body.
by cossatot 5y ago
Following 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...)