pintchow Posted March 8, 2016 Share Posted March 8, 2016 I'm missing that 'je ne sais quoi' from my dishes, especially the Asian ones. Fish sauce and coconut aminos aren't doing the trick for me. My go-to condiment is a mix of fish sauce/coconut amino/rice vinegar/shredded ginger and red chilis/sesame oil. I've heard someone mention black garlic, but anything else that comes close for depth of flavor especially to the dish itself? Thanks! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted March 8, 2016 Moderators Share Posted March 8, 2016 I like the ideas you mention. I don't know how it would go in Asian dishes, but I added cumin to chicken curry on Saturday to get a flavor with deeper notes. Link to comment Share on other sites More sharing options...
pintchow Posted March 8, 2016 Author Share Posted March 8, 2016 Thanks, Tom for reminding me to open up my spice cabinet! I love cumin, coriander - smoked paprika could do the trick. It's also jogged my memory on how Heston Blumenthal would throw a star anise into soups/stews for that back note. Link to comment Share on other sites More sharing options...
the_only_colie Posted April 4, 2016 Share Posted April 4, 2016 So what I've done to mimic a Worcester ish flavor is sauté some anchovies in oil until they dissolve. It really brought out a deep umami flavor and doesn't even taste like anchovies when it's used in meals. I used to do this to replace fish sauce when making Thai peanut sauce before I did whole30. Link to comment Share on other sites More sharing options...
Hannlib Posted April 4, 2016 Share Posted April 4, 2016 Mushrooms too - dried or fresh shiitake? Link to comment Share on other sites More sharing options...
Karen_Suep Posted April 4, 2016 Share Posted April 4, 2016 Paleo Takeout has an umami sauce recipe that is essentially mushroom broth I think. I'm 99% sure that it's w30 but I don't ever have mushrooms on hand so I've never made it Link to comment Share on other sites More sharing options...
orca_chick Posted April 4, 2016 Share Posted April 4, 2016 I love NomNom Paleo's Magic Mushroom Powder for extra umami. http://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift Link to comment Share on other sites More sharing options...
pintchow Posted April 5, 2016 Author Share Posted April 5, 2016 So what I've done to mimic a Worcester ish flavor is sauté some anchovies in oil until they dissolve. It really brought out a deep umami flavor and doesn't even taste like anchovies when it's used in meals. I used to do this to replace fish sauce when making Thai peanut sauce before I did whole30. I concur! Lurve anchovies! My go-to snack is a hardboiled egg garnished with an anchovy. I find fish sauce too overpowering in most dishes. Link to comment Share on other sites More sharing options...
pintchow Posted April 5, 2016 Author Share Posted April 5, 2016 I love NomNom Paleo's Magic Mushroom Powder for extra umami. http://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift Yes, I'd seen it but was too cheap to get the dried porcini. I think I may have to cave in and give it a whirl (even though I've finished the Whole 30, yay!). Link to comment Share on other sites More sharing options...
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