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Umami enhancers

2017-11-30 22:27:43
Mushroom powder

Ingredients:

  • dried shitake mushrooms, whole/sliced 6 equiv.
  1. Remove stems from mushroom. (Shitake mushroom stems are mostly wood fiber from the log they were growing on!)
  2. Chop mushroom caps into half-inch chunks.
  3. Process in food processor or blender until reduced to a fine powder. There may be some larger chunks remaining. Chances are good these are mostly wood fiber from stem fragments.
  4. Be careful when opening the processor/blender! Very fine powder can escape as a "cloud" that's decidedly unpleasant to inhale. Let it settle for a while, and open the lid with an exhaust fan running nearby to carry off the "plume" of fine dust.
  5. Store in a cool, dry place in a container with a tight-fitting lid. Keeps very well without refrigeration.
Nori flakes
  • nori, raw (not toasted) 1 sheet
  1. Tear nori sheet into several pieces and put in food processor or blender.
  2. Process until nori is reduced to tiny fragments which vary in size up to a a few millimeters wide (though rather irregular shape).
  3. When it appears nori particles won't reduce in size any further, stop processing and let contents settle.
  4. The nori flakes are very lightweight. Carefully remove lid and transfer nori particles to a storage container. It's important to keep moisture out so use a sturdy container with an airtight lid.
  5. As long as it's kept in a cool, dry environment the nori should be stable. (Don't put it in a refrigerator, way too much moisture there!)
Categories: umami seasonings

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. ...next step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)

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