If you wanted to make shelf stable snacks that didn’t cost a lot but delivered on umami what would you make?

My first thought was corn nuts or baked chickpeas. A low cost main ingredient and a minimal amount of home grown herbs and MSG as a seasoning would do the job.

What else can you come up with other than beef jerky?

Picture for the algorithm.

  • bearboiblake@pawb.socialEnglish
    13·
    1 day ago

    Kinda not answering the question, but as a lazy disabled vegan if I want a big umami moment I will drink a cup of vegetable broth with MSG and maybe a splash of soy milk. Delivers a truckload of umami flavor, quick, easy, tasty

    • FauxPseudo @lemmy.worldOPM
      7·
      1 day ago

      You might kind of be on to something there. I don’t have a lot of vegetable broth. I don’t tend to make broth until I have enough bones. But I do have a crapload of turkey stock. I could easily add some MSG to that and thicken it with a little homemade oat milk. I don’t keep soy in the house but I always have oats. And while we do buy milk, I’m totally up for a substitution if it works. One of the benefits of oat milk is that oats are shelf stable and milk goes bad way too fast.

      • bearboiblake@pawb.socialEnglish
        7·
        1 day ago

        I get powdered vegetable stock/broth which works well for me. Oat milk wouldn’t do much to thicken it, if you want it to be a little thicker you could add a little cornflour.

        I never enjoyed any homemade oat milk, it always seems weirdly slimy to me. I buy soy milk in ambient cartons and it stays good more or less indefinitely on the shelf. Obviously when I open a carton of it I keep that refrigerated and use it within a couple of weeks.

        • FauxPseudo @lemmy.worldOPM
          61·
          1 day ago

          I’m 30 miles from the nearest place that offers things like powder broth. I don’t actually even know if they offer it.

          Oat milk is slimy. When you heat or crush oats, it gelatinizes them which creates that slimy texture. It has its place but it’s not a universal replacement.

          On the rare occasion, when I do make tofu, I will make soy milk and kefir. One of the nice things about soy is that you get three different products from making tofu. I’ll use the kefir to make something like almond cookies. I do really appreciate the functionality of soy. I just never do it.