LogFAQs > #971138325

LurkerFAQs, Active DB, DB1, DB2, DB3, DB4, DB5, DB6, DB7, DB8, DB9, DB10, Database 11 ( 12.2022-11.2023 ), DB12, Clear

Topic List	Page List: 1
Topic	What makes a good stew.... A great stew?
shadowsword87 01/27/23 4:11:38 PM #33:	ZeldaMutant posted... You don't necessarily have to use pure MSG. Soy sauce, meat stock and/or fondue can also be used to add umami into a dish. Another key taste to add is acid. Balsamic vinegar and red wine are good options for a meat dish. No it doesn't need to be pure, but I enjoy using it as a simple wrenching to a taste I'm going for. Same thing with adding sugar to make it more sweet, salt to make it saltier, and once I pick it up, citric acid to make it more acidic. The four white powders will be my path to delicious freedom! <cite>shadowsword87 posted [p:971138325] in What makes... [t:80325116]...</cite> <quote>ZeldaMutant posted... </cite><quote>You don't necessarily have to use pure MSG. Soy sauce, meat stock and/or fondue can also be used to add umami into a dish. Another key taste to add is acid. Balsamic vinegar and red wine are good options for a meat dish.</quote>No it doesn't need to be pure, but I enjoy using it as a simple wrenching to a taste I'm going for.Same thing with adding sugar to make it more sweet, salt to make it saltier, and once I pick it up, citric acid to make it more acidic.The four white powders will be my path to delicious freedom!</quote> ... Copied to Clipboard!
Topic List	Page List: 1