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shain

shain

I use it quite a lot. It might be somewhat cheesy tasting, in a sense, but as far as I'm concerned if you can taste it, than you used too much.

 

I use it simplify to add umami to vegetarian food where I don't want to add other ingredients that affect the taste. It's a bit like MSG in that sense. I also use MSG, but I find its flavor notable as well, sometimes more than the yeast. I'll often add a touch of both if I want a lot of natural umami.

 

Note that it should be cooked to get rid of volatile yeasty aromas.

shain

shain

I use it quite a lot. It might be somewhat cheesy tasting, but as far as I'm concerned, if you can taste it, than you used too much.

 

I use it simplify to add umami to vegetarian food where I don't want to add other ingredients that affect the taste. It's a bit like MSG in that sense. I also use MSG, but I find its flavor notable as well, sometimes more than the yeast. I'll often add a touch of both if I want a lot of natural umami.

 

Note that it should be cooked to get rid of volatile yeasty aromas.

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