Ask any chef, and they’ll most likely have a favorite fermented ingredient they like to use. Soy sauce, miso, kimchi, vinegars, or even just a little wine to deglaze a pan, it’s all the magic of ferments. These ingredients add flavor depth and umami to just about everything. But not everyone has the time, space or friendly health department to go all-in like Jeremy Umansky with koji and house made ferments.
Our super-talented mate and Lambassador, Chef Tristan Acevedo recently shared some of the secrets of his pantry; all simple speed-scratch items that upcycle everyday ingredients to deliver maximum flavor in the fewest steps. Here we get into a few of them – the full recipes for a collection of six amazing pantry items are now on our website.
Shiitake Aminos are one of the simplest umami-boosting tools -- it’s just shiitake stems, roasted or seared, and left to combine with commercially made coconut aminos under sous vide or on the stovetop. It’s a killer finisher on a grilled steak, especially Aussie grassfed ones!
“Fermented products, especially the savory ones, have so much umami and amino acids,” says Chef Tristan. “It’s a natural bridge to the inherent savoriness of red meats. Brush shiitake aminos onto a steak, and you broaden that flavor and depth.”
Black Eggplant Caramel might be our favorite of the bunch. It’s a heady mix of subtle sweetness, smoke, earthy eggplant and oniony aromatics.
“This caramel is more like a low-acid BBQ sauce than a sweet confection. Use it to build a well-browned, caramelized layer on smoked meats or grilled steaks,” says Chef Tristan. “The sticky surface captures smoke and char from live-fire cooking, and brings its own smokiness to the party.”
Koginut Miso Butter is just plain brilliant. Miso + Butter is a well-known formula for savory success, but have you ever combined it with a puree of roasted winter squash? It’s amazing! As a compound butter with grilled or roasted meats, a super-savory mount for a sauce, or just a compelling plate scape, the possibilities are as limitless as they are delicious.
Love all these recipes and want them in an easy-to download digital format? You’re in luck! (Download Recipe E-Book)
Cheers chef!
[Editor’s Note] Look for more from Chef Tristan, a newly minted Lambassador, soon!