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Recently, I saw reports/blog entries about the flavoring that Australian's love - Chicken Salt. I purchased some, and I absolutely think it makes certain items taste better (particularly roasted vegies and chicken salad. Strangely, I don't find that it does anything to roasted chicken.) I also use fish sauce in places that would surprise you, and I do think there is a positive difference.
Anywho, I'm always open to stuff that might make food taste better. Today, I saw this article on Nutritional Yeast. Does anybody use this stuff for the FLAVOR? I'm not at all thinking or concerned with the nutritional value. Just the flavor it might or might not add.
I use nutritional yeast, but mostly for popcorn. I make plain popcorn, spray it with coconut oil, and sprinkle with Himalayan salt and generous sprinkles of nutritional yeast.
Never heard of it as a SEASONING. I used to drink fresh live yeast when I was younger.
If I see it in the stores I might give it a try. Not sure what components of the yeast seasoning actually IS a seasoning, though. As I understand it contains only dry yeast and vitamins (some of them are added) and is used to increase/substitute cheese flavors. Mainly used on popcorn, mac-n-cheese, cheese gravies, potatoes, and cheesy dishes. Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy.
Nutritional yeast is sometimes called a superfood because even a little of this high-protein, low-fat, nutrient-dense food provides a host of vitamins and minerals.
Heads up: Researchers have recommended that individuals with inflammatory bowel disease (IBD), glaucoma, and hypertension avoid using nutritional yeast because it could make their symptoms worse.
People with a yeast sensitivity or allergy should also take care to avoid any exposure to nutritional yeast.
In addition, some researchers say that people with a higher risk of gout may want to avoid nutritional yeast.
Meh, the taste isn't much to write home about. It's an ok sub for cheese in some recipes, but if you are hoping it will pack a flavorful punch, I fear you will be disappointed.
I use nutritional yeast, but mostly for popcorn. I make plain popcorn, spray it with coconut oil, and sprinkle with Himalayan salt and generous sprinkles of nutritional yeast.
Never heard of it as a SEASONING. I used to drink fresh live yeast when I was younger.
If I see it in the stores I might give it a try. Not sure what components of the yeast seasoning actually IS a seasoning, though. As I understand it contains only dry yeast and vitamins (some of them are added) and is used to increase/substitute cheese flavors. Mainly used on popcorn, mac-n-cheese, cheese gravies, potatoes, and cheesy dishes. Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy.
Nutritional yeast is sometimes called a superfood because even a little of this high-protein, low-fat, nutrient-dense food provides a host of vitamins and minerals.
Heads up: Researchers have recommended that individuals with inflammatory bowel disease (IBD), glaucoma, and hypertension avoid using nutritional yeast because it could make their symptoms worse.
People with a yeast sensitivity or allergy should also take care to avoid any exposure to nutritional yeast.
In addition, some researchers say that people with a higher risk of gout may want to avoid nutritional yeast.
Umami — a persistent flavor most people find pleasing. Umami is the difference in taste between a meat broth and vegetable broth.
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