Improve Almost Any Thanksgiving Dish With Miso
Some people can be finicky to the taste characteristics of their meals on Thanksgiving Day – they want the classic dishes and want them to have tried the classic taste. These people yelled at me when I suggested adding miso to the filling, but I’m very stubborn and I will keep talking about how good miso is in almost any Thanksgiving dish.
While fermented soybean paste is most commonly found in Japanese cuisine, it has an umami-rich, slightly nutty, and sweet flavor that is dynamite with turkey, stuffing, pumpkins, any casserole and – yes – even pumpkin pie. It adds complexity, salinity, a sweet nutty flavor, and – if you choose darker ones – a bit of funk without overpowering the other, more “traditional” flavors of the dish.
Incorporating miso into your meal is as easy as spooning the liquid ingredients to what you are doing – looking at you, condensed mushroom soup – but we have some very specific ideas and we (obviously) would like to share:
- Tarts: Add some butter, custard, or macerated fruit pie juice for a dessert everyone will be fighting for. (It’s good in pumpkin pie, but it’s sung in pecans, which is the best pie anyway.)
- Casseroles: Before making a casserole, stir in a few teaspoons (or go crazy for dining!) Of the darker substance (red or yellow) in roux-based sauce, condensed soup, or sour cream .
- Minced Meat : I helped Alice prepare the miso mushroom filling for our staff and they loved it, but two tablespoons per cup of broth is fine for any filling recipe.
- Any Vegan Meal: Miso’s real strength lies in adding zest to meat-free meals. White ingredients are great in mashed potatoes, and miso, whipped with olive oil, is great for any fried vegetables, especially Brussels sprouts and courgettes. It also makes an excellent vegan sauce . (Damn it, that’s good in non-vegan gravy too .)
- Turkey: I don’t know if you have heard of this bird, but they say that it itself is not very tasty and loves marinade. This three-way miso marinade is my favorite thing to spread on any meat, and its sweet and salty funk makes a turkey everyone will want to eat.
And, of course, if you are making a soup – for example, creamy carrots – add a little there. Miso was literally made for soups.