4.
“An umami booster to boost the meatiness of the tomatoes. I like Worcestershire sauce. Others will say fish sauce or anchovies — all sources of umami.”
—Childermass13
“Fish sauce is my go-to, but I’ve used these before. I’ve also used marmite (I’m definitely a marmite hater, but in cooking it’s different) and mushroom powder (ground up my own…
The hot sauce industry has certainly expanded in recent decades, with many big and small players broadening people’s understanding of what these pepper-based sauces can do and the range of dishes where they can be incorporated. Romaniuk believes this phenomenon fits with…
