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
    6·
    18 hours 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·
      18 hours 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.