How do you enjoy this to the fullest potential?

How do you enjoy this to the fullest potential?
tried it on a cracker, very thin layer but I'm not sure if I like it, very strong taste, mostly bitter/salt.
the taste though seems like it could compliment an other ingredient that is bland. any tips?

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  1. 1 month ago
    Anonymous

    Buttered toast
    and optionally sharp cheese

    Use as an ingredient in any dark stew for glutamates and salt

    • 1 month ago
      Anonymous

      >Buttered toast

      • 1 month ago
        Anonymous

        ?

      • 1 month ago
        Anonymous

        >t.

    • 1 month ago
      Anonymous

      Eating it straight is an acquired taste, but
      >seems like it could compliment
      is absolutely correct.

      Easy mode is to add some to a beef dish: a stew, chilli or similar. It also goes nicely with some strong semi-hard cows cheese; I'm a sucker for a cheese & Marmite sandwich.

      It's yeast extract. Use it for Glutamate in savory dishes. I would liken it to thinks like Maggi sauce, mushroom ketchup, Worcestershire sauce and soy sauce in that sense. In fact I am certain it has culinary overlap in its use cases if you are creative.

      thanks for the tips. will try it with cheese at first, think that will be good. or in a stew/chili or as a replacement of msg in general second, does it mix properly with a dish considering the thickness of it?

      • 1 month ago
        Anonymous

        In my experience it dissolves no more stubbornly than a bullion cube (it will sit for a while as a glob and shrink down) but you can easily dissolve it in a bit of water as you would with a corn starch slurry. That way you also have more control over how much you put in, as you can add a continuous amount.

    • 1 month ago
      Anonymous

      This, the butter mellows out the harshness of the Marmite and really lets you savour the flavour of it. You only need a very thin/patchy layer, you don't need to absolutely coat the thing in Marmite.

      • 1 month ago
        Anonymous

        ok good to know. i've put on the marmite extremely sparsely, which was already pretty intense as is.

  2. 1 month ago
    Anonymous

    Eating it straight is an acquired taste, but
    >seems like it could compliment
    is absolutely correct.

    Easy mode is to add some to a beef dish: a stew, chilli or similar. It also goes nicely with some strong semi-hard cows cheese; I'm a sucker for a cheese & Marmite sandwich.

  3. 1 month ago
    Anonymous

    It's yeast extract. Use it for Glutamate in savory dishes. I would liken it to thinks like Maggi sauce, mushroom ketchup, Worcestershire sauce and soy sauce in that sense. In fact I am certain it has culinary overlap in its use cases if you are creative.

  4. 1 month ago
    Anonymous

    Best on toast. Also goes surprisingly well with peanut butter.

    • 1 month ago
      Anonymous

      just tried it on a cracker with peanut butter. because i have both ingredients at home. definitely gives the peanut butter a large kick, maybe a lil too strong still. this is almost the taste i'm looking for, i think with toast, as you say, it will do even better and balance out perfectly. now i'm also curious about the cheese combination.

      In my experience it dissolves no more stubbornly than a bullion cube (it will sit for a while as a glob and shrink down) but you can easily dissolve it in a bit of water as you would with a corn starch slurry. That way you also have more control over how much you put in, as you can add a continuous amount.

      ok that's good to hear. then i know what to expect. i will dissolve it with some starchy water then to make it spread more evenly.

      i think i'm starting to like the potential of Marmite.

      • 1 month ago
        Anonymous

        Marmite and peanut butter??

        • 1 month ago
          Anonymous

          It's fricking great, try it.

        • 1 month ago
          Anonymous

          I really don't know if it's a weird combination as a Marmite rookie (first time buying it because of some Culinaly thread). but it was pretty good, made the peanut butter taste more savory/better (I use 100% peanuts peanut butter without any salt).
          still think that (grated) cheese could be a better match tho.

          of course, the starch is optional. It was just an analogy, but you get the idea. Good on you, anon. I also really wanna use Worcestershire sauce more in my cooking but I so rarely make something fitting it

          yes but for the consistency it's good with some starch i think. Worcestershire doesn't fit in a lot of dishes indeed. it's such a pronounced taste.

          It's fricking great, try it.

          it's honestly pretty good. as I just tried it.

      • 1 month ago
        Anonymous

        of course, the starch is optional. It was just an analogy, but you get the idea. Good on you, anon. I also really wanna use Worcestershire sauce more in my cooking but I so rarely make something fitting it

        • 1 month ago
          Anonymous

          Worcestershire goes in absolutely everything
          Scrambled eggs? WS
          Stirfry sauce? WS
          Curry? WS
          Chili? WS
          Grilled cheese? WS
          Salad dressing? WS
          Roast veg? WS
          Pan sauce? WS
          Steak? WS

  5. 1 month ago
    Anonymous

    🙁

  6. 1 month ago
    Anonymous

    >how do you enjoy this
    I too wonder how anyone could possibly enjoy this.

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