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BS: My Ultimate Umami Sauce
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BS: My Ultimate Umami Sauce |
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Subject: BS: My Ultimate Umami Sauce From: michaelr Date: 14 Nov 11 - 09:32 PM Beef, mushrooms, some soy products, and the Japanese fish stock called dashi, are said to be rich in umami, the "fifth taste" inadequately translated as savory. Ever in search of taste orgasms, I have come up with this recipe which I'm happy to share with my foodie friends. Enjoy, and please give me some feedback after you've tried it. Ultimate Umami Sauce 1 cup dashi (instant, available at Asian stores, is OK) 1 cup dried-shiitake soaking liquid 1 cup chicken stock 1 tsp demiglace (if you don't make your own, look for a product called Classic Demi-Glace, made by MoreThanGourmet) 1/4 cup amontillado sherry 1 tsp golden miso 1/3 cup heavy cream Combine dashi, mushroom liquid and chicken stock and reduce by half. Dissolve demiglace in broth mixture. Add sherry and reduce by half again. Stir in miso and cream. Reduce slightly more. Great on beef, lamb, roasted chicken, or sauteed mushrooms. Cheers, Michael |
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Subject: RE: BS: My Ultimate Umami Sauce From: Allan C. Date: 15 Nov 11 - 04:34 PM Here's a great piece on umami. |
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Subject: RE: BS: My Ultimate Umami Sauce From: michaelr Date: 15 Nov 11 - 08:37 PM Good article, Allan. Thanks! Really, try my sauce. It's the shit. |
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Subject: RE: BS: My Ultimate Umami Sauce From: Richard Bridge Date: 16 Nov 11 - 03:04 PM What's "dried-shiitake soaking liquid"? What's "demiglace" What's "miso" Can I use creme fraiche in stead of cream? I hate cream. Mushrooms sounds fun. Have you a recipe for sauteed mushrooms? Oh, and can I do it in a pressure cooker? |
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Subject: RE: BS: My Ultimate Umami Sauce From: michaelr Date: 16 Nov 11 - 03:51 PM I'll give you the benefit of the doubt that you're not taking the piss here... - The water you've soaked dry shiitake mushrooms in - Stock made from browned veal and beef bones and vegetables, slow simmered for 24 hours and reduced to a sticky paste - A fermented soy product (Asian section of your market) - Creme fraiche should work - Chop mushrooms, saute in butter until brown - No, do it in a saucepan on the stove top |
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Subject: RE: BS: My Ultimate Umami Sauce From: Richard Bridge Date: 16 Nov 11 - 05:59 PM The last one was tongue in cheek - have you seen my pressure cooker thread? |
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Subject: RE: BS: My Ultimate Umami Sauce From: michaelr Date: 16 Nov 11 - 08:40 PM Yes. Very exciting, but you don't seem to be getting much flavour joy for your efforts. Ultimate Umami sauce may be just the thing. |
