[Jamestown1630]

Mrs. Don-o mentioned putting it in beef stew gravy. Can you use it to flavor soup stock? And what does it actually taste like?

[Mrs. Don-o]

It tastes a lot like soy sauce, in my opinion. Very salty and concentrated and meaty, like the good brown stuff you scrape up from the bottom of a pan after searing meat or mushrooms, or like eating a bouillon cube--- except you wouldn't EAT a bouillon cube, and that's the point: Vegemite (or in the UK, Marmite) is a condiment, not an entree.

You can add it to any savory dish to ramp up the "umami". Then you don't taste "it" (just like you don't taste a straight bouillon cube), you just notice that the dish has a more complex, rich, interesting taste. It makes savory foods taste "more like themselves."

So. Any soup stock. Yes, yes, yes.

I started using it because it is just insanely packed with B vitamin complex. I stuck with it for the Yum Factor.

[Harmless Teddy Bear]

Yes.

It is my "secret ingredient" in soup or a smidgen in a pan sauce or gravy.

It tastes sort of like very salty pan drippings.

Do not, for the love of mike, add vegemite and then salt without tasting first.

[Mrs. Don-o]

To continue (hey, am I turning into a fanatic here?) --- I was on a quest to get a HOT drink that would be quick to fix and really nutritious, like all those cold frozen-banana smoothies, but not. And hot.

So I started with a tiny baby-spoonful of this blessed beer by-product, Vegemite, in hot V-8 juice. Oh my gosh! Then I added collagen protein powder and some spices, garlic and cayenne pepper.. Oh my gosh squared! A dab in any gravy (brown or white) will knock your socks off. We now add it to meatloaf, and to the ground beef for burgers, and to cream of mushroom soup, and stock-based stews and sauces. Experiment using a tiny smidgen. You'll soon learn how much is right for Umami Oh-Mama! Just remember to omit the salt.