Vegemite

M

mimi

Well-known member
So, Nic (vavroom) sent me a package containing some materials, and in it he included a small jar of Vegemite.

No.

EFFING.

way!!!!!!!

LOL. I should have filmed my reaction. I really went into it with an open mind, expecting to like it or at least tolerate it. I will eat just about anything, there's almost nothing that I won't eat. God, I've never tasted any food so utterly horrid. It started bad and got worse the longer it was in my mouth. Nearly spit it out. Toast went into the disposal. Now at least I can say I've tried it!

Sorry, Nic, it was a nice thought, but... ;o) *gag*

 
Mimi, try it on a sandwich with butter and watercress. Lots of butter. It may surprise you.

 
Mimi the CI May/June issue has a blurb about using it as a flavor enhancer in recipes.>>

Perhaps you could utilize it in this way. Note they also mention Vegemite.

Meat, meet Marmite.

Glutamate is part of a naturally occurring amino acid that contributes a savory quality to food. When making stews, soups, sauces, and braises, we often include glutamate-rich ingredients such as soy sauce, mushrooms, and Parmesan cheese to bump up flavor. However, another foodstuff has nearly twice as many glutamates as any of these: Marmite. A yeast extract from the byproducts of beer brewing, Marmite is made in Britain and marketed as a pungent spread for toast. We wondered, though, if it would be equally useful as a flavor enhancer.

We added 1/4 teaspoon per serving to beef stew and a quick meat sauce (at the beginning of cooking) and stirred it into a marinade for steak. The Marmite noticeably enhanced the meat sauce and steak, making them significantly more savory. However, the long-cooking beef stew had such concentrated flavors that the Marmite added little.

Look for Marmite (or its similar-tasting Australian cousin, Vegemite) in the international section of the supermarket.

Add 1/4 teaspoon of Marmite per serving to quick soups, stews, sauces, or marinades for a shot of meaty flavor.

 
Marmite and Vegemite are similar, but...

... those who eat it regularly have their preferences, bit like Pepsi or Coke smileys/smile.gif Marmite is a bit sweeter to my taste.

I've used vegemite to give character to instant ramen soups when I was camping smileys/smile.gif

 
Too late I think Joe

The secret I think is lots of butter and a little vegemite. It goes a long way.

 
You gave it a go!

At least, you tried it smileys/smile.gif

Aren't you glad I didn't send you a BIG jar? smileys/smile.gif

 
Actually, it was Marmite I've tried. It reminded me of Worchestershire,

great in small quantities, but not something to drink straight.

 
So funny guys...this is nectar we grew up on. Vegemite is from Oz....

and Marmite the English one. I prefer marmite. There are various ways to have it.
Marmite/vegemite on real toast...farmers style. cut the toast into fingers (soldiers) and have it with soft boiled egg. Make sure there is lots of butter on the hot toast and a thin spread of marmite.
Vegemite/Marmite spread thinly on buttered toast or bread with thin slices of vine tomatoes....
(If you are sailing or feeling off colour a teaspoon tip of it is a small cup of boiling water is very good...however NOT a favourite when off the sea!!)
M/V spread thinly on buttered Provita...(whole wheat crisp bread)...with watercress or rocket...yum!

Dont hold it in your mouth to begin with..yuck...go easy with a small spread, eventually it becomes a comfort spread and one can use it more thickly.
Either can be used as a flavour enhancer, small dab to mashed potatoes. Stews.

Some of us cant live without this spread. smileys/smile.gif

 
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