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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10388336 No.10388336 [Reply] [Original]

sup /mini/
I'm trying to add umami to my pizza shop's marinara sauce by adding pic related

how much should I add to a 5 gallon batch?

>> No.10388350

just add MSG

>> No.10388352

>>10388336
Peanut butter is pure umami

>> No.10388359

>>10388350
this stuff has MSG

>> No.10388366

>>10388359
cut out the middle man

>> No.10388369

it's about to be boiling and that's when I'm gonna add it so lmk soon pls /mini/

>> No.10388381

>>10388366
okay, next time

>> No.10388414

I put 4 tsp

hope it's not too salty now

gn /ck/

>> No.10388624

U can use other things. Balsamic vinegar would b my choice. Cleaner flavor. U add beef buillon its not marinara anymore. Add at end of cooking bout 1 tbs per gallon

>> No.10388628

This is why anchovies exist.

>> No.10388637

>>10388336

A. Use the word savory. Savory has filled the definition of umami for fucking ever and all the japs did was scientifically prove. It was not a gap in our flavour profile and if you ever thought it was your a fucking imbecile.

B. Just add MSG

>> No.10388650

>>10388637
No, you're fucking retarded. Savory and umami are distinct.

>> No.10388685

>>10388624
I ended up going with 5 tsp. Gonna taste test in the morning next to the previous batch.

Honestly, the shit I make can hardly be called marinara anyways. But people like it

>>10388628
but then I'd have to make it clear that it contains fish

>> No.10388696
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10388696

Hey guys this is my first time on ck and I didn't see a stupid questions general or anything like that and I have a stupid pizza related question.

Got a free frozen pizza from a coupon and neither I nor gf have a pizza pan. She doesn't want to just stick the pizza straight in the oven, so we looked through a few dorms trying to find a pizza pan in a hall kitchen. Found pic related after long is pretty light and it's probably a serving tray for like cold fruit or something. Any issues using this?

>> No.10388701

>>10388696
Also like I understand the concept of a pizza stone and all that, but this is just bullshit grocery store pizza and the consequences are low

>> No.10388702

>>10388696
dump her for being so fucking difficult

that thing should be ok though

>> No.10388711

>>10388336
I used to come home late after drinking and dump beef boillion in my hand and eat it. If you wanna make a sexy beef flavored tomato sauce, why not roasting beef bones then boiling them in homemade beef broth until it picks up all the marrow, then dump in shredded braised beef, crushed tomatoes, and garlic. I’d probably insert my dick into this sauce if it exsisted.

>> No.10388716

>>10388711
God imagine biting into a slice of cheese pizza only to find out there’s shredded braised beef in the tomato sauce that has been enhanced with roasted beef bone broth and fresh garlic. Da fuck. My taste buds would have boners long enough for a hooker to suck.

>> No.10388723

>>10388711
I've thought about simmering bones in the sauce but I just wanted to try this as something that could simply be done with every batch to take it up just a notch without adding something totally new to my daily routine

I do have some frozen chicken broth though

>>10388716
but yeah, I might have to try it

idk if I can fuck with our sauce so much that I actually add the shredded beef, but I might just say fuck it one week and go with it and see what happens

>> No.10388731

>>10388696
the heat might fuck up the metal but thats it.

>> No.10388735

>>10388723
Dude my little diddly is over the top. If you wanna make your sauce stand out, just roast the garlic cloves prior to adding, and use fresh basil instead of dried, I think tomato sauce for pizza is supposed to be simplistic, although a beef bone broth with shredded braised beef tomato sauce on a pizza would probably bring guy fieri to your pizza shop.

>> No.10388738

>>10388735
If done right. You would have to reduce the broth a shitton before adding the other ingredients or else it’d be super watery

>> No.10388745

>>10388735
yeah I only use fresh basil

I tried fucking with dried and one night I was stoned and ate it and it was so nasty I threw it out and the whole jar of stupid fucking dried basil, at the time I was experimenting putting all kinds of shit in it, since then I've went back to a much simpler recipe and everyone loves it

what's up with roasting the garlic? I saute it in the butter

>> No.10388767

>>10388745
Different fancier flavor. Honestly I’d probably go for non fancy. Fresh crushed garlic, fresh chopped basil, olive oil, crushed tomatoes, and maybe a little black pepper. Pizza is all about simplicity and how well you cook the dough.

>> No.10389387

>>10388650

Retard alert

>> No.10389404

>>10388336
just use Maggi liquid seasoning.
you don't want the beef flavour in a marinara

>> No.10389562

>>10388336
First, you might want to consider if your pizza shop says vegetarian for ANY of their pizzas. Adding beef boullion to your sauce will make it non vegetarian. Second, there's other ways to get a meatier taste. Mushrooms, MSG, cook in some olive oil, heck, fish sauce works well too.

>> No.10389880

>>10389562
we have a veggie lover pizza but not a vegetarian

>> No.10389883

>>10389880
so, even your margherita isn't vegetarian?
weird.

>> No.10391073

>>10388336
Use anchovies.

>> No.10391084

>>10388336

Pro tip: Use Indonesian soya sauce

>> No.10391156

OP doesn't care if vegetarians order here? Does the sauce list meat ingredients on the menu? Sounds like a lawsuit waiting to happen...

>> No.10391302
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10391302

>>10388650