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Old 02-01-2010, 03:52 AM   #11
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Umami is primarily caused by Glutammic Acid. That comes from meat or meat broth.
When we started our cooking class three years ago, we would have never realised that almost 50% of requests are for vegetarian classes. That is not only for people who are vegetarians, but also for knowing what to cook when there is a vegetarian among your guests, which is nowadays easy to happen.
The suggestion of Umami is wrong for someone who wants to become vegetarian, we discovered, talking to vegetarians from all over the world, is that once you stop eating meat, you don't like anymore meat flavour. So the common mistake, which we did in the beginning, is to do meat resembling vegetarian food. Like "sugo finto" a bolognese sauce vegetarian that tastes like a regular bolognese.
What is really appreaciated is some tips on how to enhance the flavour of vegetables. There are a lot, however one of the best (to me is the best) is to learn how to do saute. That brings vegetable taste to the highest level.
So our reccomandation: buy a really good saute pan, all copper, and exercise on doing that movement of saute. Use olive oil or sesame oil (olive oil from our taste point of view but sesame oil or peanut oil might encounter your taste)
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Old 02-01-2010, 07:19 AM   #12
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Quote:
Originally Posted by Tuscan Chef View Post
Umami is primarily caused by Glutammic Acid. That comes from meat or meat broth.
Meat is just one of the may things that contain this, but there are plenty of vegetarian options that contain it as well. Parmesan cheese, mushrooms, and seaweed are all prime examples.

Your vegetarian bolognaise sauce sounds great. Do you have a recipe you would like to share?
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Old 02-01-2010, 08:18 AM   #13
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Eating beans and other legumes is always a way of adding some protein. Mint is traditional with peas. To get a nice, smokey flavor, cook outside over charcoal onions, zuchini (courgettes), eggplant (aubergine), large mushrooms, other kinds of squash. Brush or toss in olive oil and your favorite spice mix (I don't know if it is available in the UK, but I like Cavendar's Greek seasoning which comes either with salt or salt-free). Grill the vegs until just lightly browned. Then you can use them for anything. Chopped over pasta with a touch of grated parm, chopped small and made into a lentil or split pea soup. They'll add a sort of meaty flavor to many dishes.
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Old 02-01-2010, 08:43 AM   #14
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Thread rules and supervisor help

Sugo finto recipe coming soon, do I have to post it here or open another thread?

I have a question for supervisor. My post above as another one has google ads. Is this because of me or just random. In the first case I would like to avoid this in the second....fate...
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Old 02-01-2010, 08:44 AM   #15
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google ads

Just notice that now ads disappeared, that leans to point 2.
So nevermind.....
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Old 02-20-2010, 09:27 AM   #16
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go with the simple salt and pepper... and have creamy sauce for dressing it up!
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Old 02-20-2010, 05:52 PM   #17
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Another vote for roasting- I usually roast at about 450 F. If you don't want to use salt, you can use a salt-free dried herb mixture or some fresh garlic or garlic powder, onion powder, etc. I don't know if you can get Mrs. Dash seasonings in the UK, but they carry a great line of salt-free blends.
http://www.mrsdash.com/products/

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Old 02-20-2010, 06:27 PM   #18
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I live about three miles from the home of Cavender's Greek Seasoning, and it's OK, but I much prefer "Fresh Finds - No Salt Seasoning" which I got from Wal-Mart. It's made in Canada. I like it much, much better than Mrs. Dash. It adds something really flavorful to most any vegetable dish!
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Old 02-20-2010, 09:51 PM   #19
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I've always been under the impression that mono-sodium glutamate is MSG.

As how to make veggies taste better: do they need to?
Buy a cookbook that is specialty vegetarian (I suggest "Intimate Vegetarian")

Use whole grains and beans,lentils, legumes for your main course.

One of my favorite vegetarian dishes is fajitas.
Take the largest cast iron pan you have and put it on scorching (High High High Heat). Then dice green peppers, onions, broccoli into even pieces (I prefer strips). Add vegetable or Rapseed Oil and drop all the vegies in (be careful!). Stir until tender and finish with an addition of thawed frozen spinach and mushrooms within the last few mins.

I like to serve that in tortillas with black beans seasoned with cumin and salsa.
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