Flavor Bombs: The Umami Ingredients That Make Taste Explode by Adam Fleischman and Tien Nguyen

  • Umami master dust (page 32)

    from Flavor Bombs: The Umami Ingredients That Make Taste Explode Flavor Bombs by Adam Fleischman and Tien Nguyen

    • Categories: Cooking ahead
    • Ingredients: kombu; dried shiitake mushrooms; dried anchovies; dried minced garlic; soy sauce powder; white pepper
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Notes about Recipes in this book

  • Umami master dust

    • bching on May 23, 2022

      tasty but requires lots of ingredients and results in 4 cups of "dust" that will go stale before the average home cook can use it up. I'd recommend cutting the recipe in half--although that won't use up all the ingredients you will have accumulated to make this.

    • Wende on February 10, 2023

      I didn't think this was worth the time, effort and/or expense of the ingredients to make this. I had to make runs to Kalustyan's in NYC and Mitsuwa in NJ to get everything needed. The recipe made so much that I ended up giving spice jars of it to friends and family. To be honest, I've purchased just as good, or better, jarred umami powders. Non-Nom Paleo's Magic Mushroom Powder is my favorite - I used to think it was expensive, but not after what I spent to make this!

  • Crab imperial

    • bching on June 05, 2022

      James Beard's recipe for deviled crab is similar but better and easier. This book continues to intrigue, then dissapoint. I won't make this again.

  • Stewed gigante beans

    • bching on May 23, 2022

      Really disappointing: a dry and dull-colored dish of beans that required 3 sub-recipes and LOTS of ingredients.

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