Joan in GE Posted December 10, 2012 Share Posted December 10, 2012 To all those who know this product.... Looking for another source of nutrients I decided to try Marmite once again - hoping it would be better than I remembered now that I've lived overseas so long.... But it was actually worse :-( Not wanting to waste the jar, I thought maybe someone would know how to use it as a seasoning in stews or something...Is that done? Is there any other way to use this product? Thanks for any help! Joan Quote Link to comment Share on other sites More sharing options...
Belacqua Posted December 10, 2012 Share Posted December 10, 2012 I don't know any specific proportions or anything, but we do sometimes chuck a spoonful into beef or pork stews and braises. It adds depth without much discernible Marmite flavor (about which I agree with you wholeheartedly). Mostly, though, I just push it to the back of the pantry and find something else to do when my husband has it on his toast. I really think you have to grow up with that stuff to have any hope of appreciating it (I know there are probably some later in life converts, but I'm sticking with my theory as a general rule :)). Quote Link to comment Share on other sites More sharing options...
KAR120C Posted December 10, 2012 Share Posted December 10, 2012 So "dip pretzels in it and call them twiglets" isn't quite what you were looking for... LOL Quote Link to comment Share on other sites More sharing options...
Spy Car Posted December 10, 2012 Share Posted December 10, 2012 Mmm...love Marmite. I would concur with Belacqua when she advises adding some to stews and braises. It adds a umami-bomb to the mix, but is subtle. Bill Quote Link to comment Share on other sites More sharing options...
lailasmum Posted December 10, 2012 Share Posted December 10, 2012 I put a teaspoonful in a mug and add hot water. I go through phases of doing it with marmite and bovril. Quote Link to comment Share on other sites More sharing options...
freerange Posted December 10, 2012 Share Posted December 10, 2012 Lightly spread on hot buttered crumpets is yummy. We add it to gravy & stews. Also marmite sandwiches, dipped in egg & fried. :drool5: The key is to use it sparingly, don't trowel it on like you would jam. Quote Link to comment Share on other sites More sharing options...
Joan in GE Posted December 11, 2012 Author Share Posted December 11, 2012 Thank you for the ideas - and glad to see that I can at least put it in stews and gravies....I'm guessing like a Worcestershire sauce? I put a teaspoonful in a mug and add hot water. I go through phases of doing it with marmite and bovril. Hmmm - if this is like a boullion soup I'll try it... Lightly spread on hot buttered crumpets is yummy. We add it to gravy & stews. Also marmite sandwiches, dipped in egg & fried. :drool5: The key is to use it sparingly, don't trowel it on like you would jam. I'm going back and forth about whether this has potential or not...:-) - is this deep-fried or just some butter in the pan? So there are two slices of bread with Marmite inside? It reminds me of a British dish I heard about but never tasted - fried Mars bars :-) Joan Quote Link to comment Share on other sites More sharing options...
Kyr Posted December 11, 2012 Share Posted December 11, 2012 We used to dot it on yellow cake when I was a kid; on the batter before baking so it would kind of melt in. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted December 11, 2012 Share Posted December 11, 2012 My younger son used to eat it off his fingers when he was a toddler. I once found him covered in it. He was so happy. I love it, but not until a friend showed me how to eat it. She told me the secret was lots of butter. She used water crackers, put on quite a bit of butter and then spread on a bit of marmite. Let's face it, it was mostly butter. It was the first time I ever had it and I thought it was heavenly. Actually, it was just buttery! I don't eat it like that any longer. Well, my bread is buttered, but just a bit. Oh darn, now I want bread, butter and marmite and I gave the kids the last of the bread. Quote Link to comment Share on other sites More sharing options...
Joan in GE Posted December 12, 2012 Author Share Posted December 12, 2012 We used to dot it on yellow cake when I was a kid; on the batter before baking so it would kind of melt in. Hmmm - to make a 'salty' cake? My younger son used to eat it off his fingers when he was a toddler. I once found him covered in it. He was so happy. I love it, but not until a friend showed me how to eat it. She told me the secret was lots of butter. She used water crackers, put on quite a bit of butter and then spread on a bit of marmite. Let's face it, it was mostly butter. It was the first time I ever had it and I thought it was heavenly. Actually, it was just buttery! I don't eat it like that any longer. Well, my bread is buttered, but just a bit. Oh darn, now I want bread, butter and marmite and I gave the kids the last of the bread. I'll have to try with the butter - in micro amounts - it seems SO salty and I'm also trying to reduce my salt intake... Still working up to the Marmite boullion...and do plan it in my next stew... Thanks! Joan Quote Link to comment Share on other sites More sharing options...
Joan in GE Posted December 12, 2012 Author Share Posted December 12, 2012 Lightly spread on hot buttered crumpets is yummy. I just made scones - would that be similar? Joan Quote Link to comment Share on other sites More sharing options...
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