Artfuldodger
Senior Member
I've been using about 1/2 tsp fish sauce in stews and other dishes and i've had no complaints of anyone noticing a fish flavor. It would be like using Worcestershire sauce which is made of anchovies too.
Do any of ya'll have a secret or special ingredient you use? This could be for all recipes or just a certain dish. I was reading about some of the things people put in their chili and it caught my attention. Some of the ingredients were dark chocolate, espresso coffee, anchovies, Marmite, vinegar, vodka, brown sugar, cinnamon, maple syrup, asophoetida, & peanut butter. Now that's just for chili.
Umami bombs are a new concept to me but it's suppose to enhance the flavor. Anybody ever heard of this? Similar to a flavor enhancer like MSG. Savory comes into word play.
It could be fermented bean paste, sesame oil, marmite, nori, anchovies, Miso concentrate, mushroom ketchup(sounds interesting)(mushroom ketchup is an amazing thing. British product, concentrated essence of mushroom that tastes nothing like mushrooms, but added to dishes gives a lovely roundness and depth to their flavor), & parmesan.
It sounds like what they are describing are things that smell stinky but taste good if a little is added to a recipe.
http://threeminds.organic.com/2007/12/concocting_an_umami_bomb.html
http://boards.straightdope.com/sdmb/showthread.php?t=639802
Do any of ya'll have a secret or special ingredient you use? This could be for all recipes or just a certain dish. I was reading about some of the things people put in their chili and it caught my attention. Some of the ingredients were dark chocolate, espresso coffee, anchovies, Marmite, vinegar, vodka, brown sugar, cinnamon, maple syrup, asophoetida, & peanut butter. Now that's just for chili.
Umami bombs are a new concept to me but it's suppose to enhance the flavor. Anybody ever heard of this? Similar to a flavor enhancer like MSG. Savory comes into word play.
It could be fermented bean paste, sesame oil, marmite, nori, anchovies, Miso concentrate, mushroom ketchup(sounds interesting)(mushroom ketchup is an amazing thing. British product, concentrated essence of mushroom that tastes nothing like mushrooms, but added to dishes gives a lovely roundness and depth to their flavor), & parmesan.
It sounds like what they are describing are things that smell stinky but taste good if a little is added to a recipe.
http://threeminds.organic.com/2007/12/concocting_an_umami_bomb.html
http://boards.straightdope.com/sdmb/showthread.php?t=639802