Strange ingredients?

[cabletech94]

Worchester.

or soy sauce. in everything.

never together.

[Fire Me Boy!]

Originally Posted by cabletech94

Worchester.

or soy sauce. in everything.

never together.

Both are great for adding depth!

I use Worcestershire sauce a lot in meat, especially ground beef. I generally stay away from soy just because of the sodium (and the low sodium tastes like ass), but it's a great addition.

[Boise_Chief]

Originally Posted by Fire Me Boy!

Both are great for adding depth!

I use Worcestershire sauce a lot in meat, especially ground beef. I generally stay away from soy just because of the sodium (and the low sodium tastes like ass), but it's a great addition.

Try the amino acids fake soy sauce. My wife likes it but I'm not a fan of any soy. Tou can get it at smiths/fred meyer.

[gblowfish]

Originally Posted by Fire Me Boy!

Both are great for adding depth!

I use Worcestershire sauce a lot in meat, especially ground beef. I generally stay away from soy just because of the sodium (and the low sodium tastes like ass), but it's a great addition.

I use Worcestershire in ground beef in just about every recipe. I have some Soy Sauce, but use it sparingly.

[Lonewolf Ed]

Originally Posted by gblowfish

I use Worcestershire in ground beef in just about every recipe. I have some Soy Sauce, but use it sparingly.

Worcestershire sauce is awesome! I love it with beef, either for chili, tacos, burgers, or on steaks. I use it in marinades and with dishes I use beer in as well. I use it with my chicken fajita marinade, too, but have key lime juice and cider vinegar mixed in.

[chiefzilla1501]

I honestly don't know what umami is so I'll start with that. I think it just means unique flavors. And the most unique ingredients are in Asian food. I don't really know what I'm doing yet, but I've experimented with some of these ingredients you'd find interesting.

For staples, miso paste, Korean red pepper paste, dashi/bonito flakes. For spices, Chinese five-spice, Korean red pepper, anise all have really unique properties.

Lots of interesting dried ingredients at an Asian grocery store. Dried mushrooms of every kind. Dried shrimp.

Vegetables, I started putting perilla in lots of things. Gives a different bite to everything.

Finally, food substitutes. Fish sauce for salt. Sesame oil for olive oil. Kimchi for sauerkraut or relish.

[Fire Me Boy!]

Originally Posted by chiefzilla1501

I honestly don't know what umami is so I'll start with that. I think it just means unique flavors. And the most unique ingredients are in Asian food. I don't really know what I'm doing yet, but I've experimented with some of these ingredients you'd find interesting.

For staples, miso paste, Korean red pepper paste, dashi/bonito flakes. For spices, Chinese five-spice, Korean red pepper, anise all have really unique properties.

Lots of interesting dried ingredients at an Asian grocery store. Dried mushrooms of every kind. Dried shrimp.

Vegetables, I started putting perilla in lots of things. Gives a different bite to everything.

Finally, food substitutes. Fish sauce for salt. Sesame oil for olive oil. Kimchi for sauerkraut or relish.

Umami is savoriness. It's a major component of Asian food, but not strictly Asian by any means. Foods that boost umami are high in glutamates, so a lot of what you listed are umami bombs.