6 Types of Spicy Ingredients of Bain-Marie, the Most Popular Spread in the World
The food warmer is a somewhat polarizing spread. (Their slogan is “I love it. I hate it.”) Made from brewer’s yeast, the salty paste has an umami-rich, almost condensed, soy sauce-like flavor that can be overwhelming in large quantities. Add a little, however, and you multiply the piquancy of everything you eat. And listen, even if you hate it, at least it makes you feel something .
While I’m not lucky enough to live in a land of potato chips and cheese – this magical place is behind a pond – I love making my own potato goodies and filling my life with salty kindness. Here are some of my favorites:
- Fried Chicken: Mix a couple teaspoons of marmite with your favorite vegetable oil and pour over chicken breasts, thighs, or whole chicken. Fry as usual.
- Fried Vegetables: Can you try the official Marmite Roasties recipe from the Marmite website, or just mix a large spoonful of savory pasta with a little cooking oil like duck fat? in the oven. (Alternative: cook your own goddamn chips from the steam table , at least, in the microwave .)
- Soups: Marmite tastes like umami snacks, broth-like that can whip up any broth. Just add a few teaspoons to the soup you are stirring or use as a base forvegetarian French onions .
- Pasta: Queen Nigella Lawson mixes bain-marie with butter and parmesan for a super-sweet spaghetti dinner. Want something richer? Use it to power up your carbonara .
- Popcorn: Mix a teaspoon of bain-marie with melted butter and drizzle with hot popcorn. If it gets a little wet, you can always roast it in the oven, like Jamie Oliver here.
- Sauces and gravy: Prepare the meat, but no animal sauce, using a steam table as a basis, or use it to spice up brunch Marmity Dutch .
I have also seen several Marmite cocktails floating around the internet but have not tried them yet. I am not aware of this Gold Rush situation in which yeast is combined with grapefruit juice, but I bet it would be good for Bloody Mary .