3 ms·
Ground meat in a sauce is actually the only situation where it is easily distinguishable for me. The texture doesn’t feel right. It ends up rubbery, kind of lik
by naravara 4y ago
Ground meat in a sauce is actually the only situation where it is easily distinguishable for me. The texture doesn’t feel right. It ends up rubbery, kind of like overcooked fish. And it doesn’t impart the same kind of umami depth of flavor. I end up having to supplement with bouillon instead, but then it gets a little too salty.
- Broken_Hippo 4y agoYou don't have to use bouillon, though. There are lots of ways to increase umami: Soy sauce, tomato paste, and ground mushroom powder all work out well, and the last two are low-to-no salt.