re: #240 The Ghost of a Flea

Very, very umami. Lots of glutamates that make it taste almost meaty. To me, marmite tastes almost like concentrated beef stock. You can definitely use it to add richness to stock, though in moderation both because of the saltiness and somewhat yeasty aftertaste,

Thanks. Always willing to try something new (thus testing, but not disproving my theory). I’ve picked up using dark miso and nutritional yeast in stocks / soups from the Moosewood cookbook, and it sounds like this would make a good alternative to try.

RBS