Non-Brit here, picked up some Marmite. Tried it on toast by itself and with peanut butter, and it's not bad. Are there any other good uses for this stuff?
>to add umami
"to add savory taste" Speak English. This is an English speaking board. Don't come in here with your weeb shit and stink everything up like your laundry pile that mom won't touch because you're 24.
SA VOR Y
Normally a Vegemite eater, but i bought myself some Promite today because it was cheaper. It's pretty good, less sour than Vegemite.
Forget what Marmite is like, but I like yeast spread with butter on English muffins, toast, wonderbread, even on a semi sweet pancake or pikelet.
I've also been making my own home made cheesymite scrolls. Essentially just smear a sheet of puff pastry with yeast spread and cheese then roll it up and cut it into circles like salami. Nice snack, and those B Vitamins go with coffee/caffeine perfectly.
>Are there any other good uses for this stuff?
Killing Tasha Yar.
Mix it into anything you want to be more savory. Gravy, oatmeal, any kind of soup, put a dab in with your pot roast when you cook it, ramen noodles (prepare for salt bomb), grits and any sort of grain, mix a spoonful into boiling water for a Marmite "tea" (excellent), grilled cheese.
No it ain't
>a taste sensation that is meaty or savory
the savory flavour was first identified and codified by French chefs like Escoffier and Careme nobody gives a single shit what "scientists" found out that everyone already knew and you just don't change words because weeb feels are important you shitlord
>tl:dr fuck yo dictionary
yeah, sorry mate but you're trying too hard to push something that's not true. no one knew what umami was before umami was discovered, no one thought of it as a basic taste. gotta give it to the japs on this one
>identified and codified by French chefs like Escoffier and Careme
"Described" is not the same thing as being scientifically proven. Of course people have known about this flavor for ages. People were fermenting just about everything, aging cheeses, searing meats, and doing all sorts of other culinary tricks to develop those flavors for thousands of years.
That being said, the Japs clearly get credit for documenting everything scientifically, who cares what word gets used for it. We all know that umami and savory mean the same thing. Why get bent out of shape about either word?
if you can give me a source pre-umami calling 'savoury' a basic taste, perceived on the tongue, independent of saltiness and present in varying amounts in a range of known ingredients, i'll give you some credit.