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Old 09-11-2019, 06:45 PM
 
3,815 posts, read 3,562,685 times
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Quote:
Originally Posted by joyeaux View Post
Why ... what does it bring?
Vitamin B12. Vegetarians have been eating it for years, since they don't get their B's from meat.

I love nutritional yeast and have been putting it on popcorn for years. It also goes well on buttered toast. It mixes into the butter and makes a cheesy, nutty kind of spread.

Mmmm. Maybe I'll make a nice midnight snack right now
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Old 09-11-2019, 07:35 PM
 
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Quote:
Originally Posted by joyeaux View Post
Why ... what does it bring?
Umami flavor

(Oops ... Tim beat me to it)
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Old 09-11-2019, 08:33 PM
 
Location: Bloomington IN
6,653 posts, read 7,986,831 times
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I recently bought a small quantity of it. I keep forgetting I have it. I intend to use it green beans or something green. A restaurant I visited last year used it to top roasted shi****o peppers.
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Old 09-12-2019, 05:07 AM
 
Location: Mid-Atlantic
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Though I'm no longer vegan, I still make tofu eggless salad once in a while. It doesn't taste right without nutritional yeast.
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Old 09-12-2019, 05:53 AM
 
Location: Southwestern, USA
16,099 posts, read 12,535,599 times
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Quote:
Originally Posted by blisterpeanuts View Post
Vitamin B12. Vegetarians have been eating it for years, since they don't get their B's from meat.
I love nutritional yeast and have been putting it on popcorn for years. It also goes well on buttered toast.
It mixes into the butter and makes a cheesy, nutty kind of spread.
Hmm, mix it with butter for toast...
Since I like the British Marmite, yeast based w/ B vitamins, ha, and have many jars ...I bet
that would be good, thanks, my friend.

Just a story: When I was a strict vegetarian for 15 yrs if my gums started to bleed (not often), I would
put a tablespoon of nutri yeast in V8 juice...next morning all gone!
I have heard about it on popcorn for years.
Meatballs, eh? Thanks...bet it would enhance turkey meatballs.

I always sprinkle a lot on tofu, fried slowly in butter is best - soy sauce or Worcestershire,
onions and garlic ...people love it that think they hate tofu...never cover it so it gets crusty and chewy...use 'firm', always organic.

I'm gonna try it niow on my steamed green veggies of all kinds with a bit of soy sauce....love this thread!
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Old 09-12-2019, 06:19 AM
 
18,029 posts, read 4,309,095 times
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Quote:
Originally Posted by Jkgourmet View Post
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 dont use it.
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Old 09-12-2019, 09:07 AM
 
993 posts, read 635,852 times
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Hmm, wonder if Marmite could be used similarly to enhance umami, nutrition and as a salt substitute??

I haven’t tried yeast extract, but love Marmite in various capacities when paired with fats such as mayo or butter toast. It has really grown on me.
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Old 09-12-2019, 09:57 AM
 
Location: Southwest Washington State
22,726 posts, read 14,910,114 times
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Quote:
Originally Posted by Miss Hepburn View Post
Hmm, mix it with butter for toast...
Since I like the British Marmite, yeast based w/ B vitamins, ha, and have many jars ...I bet
that would be good, thanks, my friend.

Just a story: When I was a strict vegetarian for 15 yrs if my gums started to bleed (not often), I would
put a tablespoon of nutri yeast in V8 juice...next morning all gone!
I have heard about it on popcorn for years.
Meatballs, eh? Thanks...bet it would enhance turkey meatballs.

I always sprinkle a lot on tofu, fried slowly in butter is best - soy sauce or Worcestershire,
onions and garlic ...people love it that think they hate tofu...never cover it so it gets crusty and chewy...use 'firm', always organic.

I'm gonna try it niow on my steamed green veggies of all kinds with a bit of soy sauce....love this thread!
Well, recommend a product, why donít you?
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Old 09-12-2019, 02:44 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,265 posts, read 19,397,641 times
Reputation: 24576
Quote:
Originally Posted by mingna View Post
Hmm, wonder if Marmite could be used similarly to enhance umami, nutrition and as a salt substitute??

I havenít tried yeast extract, but love Marmite in various capacities when paired with fats such as mayo or butter toast. It has really grown on me.
I thought marmite contained a lot of salt?
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Old 09-12-2019, 03:03 PM
 
16,985 posts, read 4,464,422 times
Reputation: 11791
We have used the flakes for 45 years! Our favorite is to put it on our homemade popcorn.

BTW, for those that like a bit of history and medicine with their yeast, this stuff wiped out a plague here in the USA South not too long ago!

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4530670/

"He made practical recommendations and, just before he died, identified in brewer's yeast a cost-effective therapeutic and preventative measure. Goldberger, a steady and careful researcher, turned a hypothesis (a reasonable idea) into a theory (an idea that accounts for the known facts to a reasonable degree of certainty)."

Carloads of it were sent down and between that and changing diet, the disease was eliminated.
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