Umami paste - worth buying??

angeldaisy

So has anyone tried this, is it worth buying. as I'm getting older :eek: I find my tastebuds changing and I'm craving stronger tasting foods.
I wondered if this would help?

the beer revolu

It is intensely salty and sour.
I like it but struggle to find uses for it.
It's not a million miles away from tamarind extract but salty.

Saganist

I bought a tube of this and was wondering what to do with it.

Was thinking of adding it to some homemade burgers.

Anyone any decent tips on its use ?

the beer revolu

I found it very good in Asian style fish cakes (just a little)

Seaneh

Umami is good to use in low salt foods as it compensates for the lack of saltyness.

I don't know that I'd bother buying it though. It's common enough in a lot of foods.

One use for it would be to add it to caramalised onions and beef stock in a brown onion stew. The umamai and onions sort of concentrate the beef taste.

A good substitute is actually Thai Fish Oil which has massive ammounts of amami in it. Just a few drops in any beef/game dish along with caramalised onions will really punch the meaty flavours up a few levels.

It's also naturally found in ripe tomatoes, especialy in the seeds and gooey pulp around them.

Halve 6 big ripe vine tomatoes and scoop the seends into a sieve sitting over a bowl. sprinkle with salt and leave it for 10 minutes, the water from the seeds and goo with drip into the bowl, you will have a sort of tomato water. Use this to deglaze a stew/cassarol pot and cook it out for a few mins before adding your stock will do the same job as umami paste.

Hope this helps.

angeldaisy

thanks for the advice Seaneh, you just saved me the bones of a fiver on something that will prob just sit in my cupboard. I can use the 'fish stuff' which has also been sat in there for a little while:rolleyes:

the beer revolu

I was thinking of umeboshi paste.
Can't comment on umami paste but I think I want some!!