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I've noticed the umami flavour that tends to develop when cooking beer for a long time. An Irish stew with Guinness in it, or a gulas using beer as the staple l
by shoobs 2y ago
I've noticed the umami flavour that tends to develop when cooking beer for a long time. An Irish stew with Guinness in it, or a gulas using beer as the staple liquid all develop Vegemite like flavours.
I love it, but I think a lot of non-Aussies don't recognise the similarities.
- dekhn 2y agoif you haven't done it, try slowly concentrating guinness in the way you would concentrate stock. Then add a little meat juice. It makes a formidable sauce.
- marssaxman 2y agoThank you for the idea!