I wanted to follow-up and say that I got some Marmite, Coleman’s mustard and a box of Yorkshire pudding mix.
I’m excited to try the marmite in recipes. I tried it on a cracker and it tastes like this “better than bouillon” broth-making concentrate. I don’t think I’ll be eating it plain on toast anytime soon, but it’s very salty and umami.
Marmite. I enjoy it on toast, but I use it more often as a vegan beef bullion replacement and umami booster, of which I think it’s unparalleled.
Can you give me some examples of dishes you’d add it to? I’m intrigued. Like a pho, ramen or soup?
I always add it to a pot of chili before simmering it for an hour (usually about a teaspoon per 3lbs of meat, I just eyeball it).
If I’m making tacos, I’ll add it to already cooked meat in the pan along with the spices and water (to be boiled off), which will make it extra beefy.
Also works great in a beef or veggie stew, beef stroganoff, or vegan beef macaroni soup.
I haven’t tried it in ramen, but that’s a great idea!
I wanted to follow-up and say that I got some Marmite, Coleman’s mustard and a box of Yorkshire pudding mix. I’m excited to try the marmite in recipes. I tried it on a cracker and it tastes like this “better than bouillon” broth-making concentrate. I don’t think I’ll be eating it plain on toast anytime soon, but it’s very salty and umami.
Thanks! Super cool. I’ve never had marmite, but I’m gonna snag some and try this.