Help with Meat Slurry Upgrade.

[tp4tissue]

Ok.. so the following is Tp4's Meat Slurry (correction by tjcaustin) v 1.0

Mostly used for Taco/ Sloppy Joe/ Ramen topping


-------- The Meat, browned

1.5lb raw ground-beef, 20% fat

2 tbsp, unsalted butter


-------- Carmelized onions

4x medium sized onion

2 tbsp, unsalted butter

4 tbsp, sugar

3 tsp, salt

-------- veggie puree, ~1.5 liters, reduced to 400ml

4x medium sized tomato

3x jalapeno pepper

2x red pepper (for color)

1x lemon (juice only)





All of that is mixed together once each component is completed... They are then further reduced until the consistency is sticky in wok..

Now,   s'feel like this meat sauce lacks umami..    don't want to use MSG, because eating too much msg already from other sources..


What do ya'll think would boost the umami flavor?   

Don't say add lobster or shrimp, cuz Tp4 can't fordz neither.  

[SpAmRaY]

garlic?

Also

http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html

You might also consider swapping .5lb of the beef for .5lb of ground sausage (not Italian or sweet just country style)

[Tally810]

Garlic powder and Toni's sachuris in urrtthang

Sent from my SM-G928V using Tapatalk

[Findecanor]

Some vegan recipes use yeast extract to boost umami flavour.
I have also heard of shiitake mushroom powder.
Another trick is to use anchovies, which is the trick used for Worcestershire sauce... or to use bacon, which is used in some hamburger recipes but then you would get smokiness as well.

Tomatoes and most mushrooms produce umami flavours when they have been cooked a certain amount.
Maybe dice some shiitake and cook that before the meat goes in the pan... I say "maybe" because I am not that familiar with that mushroom.

I would at least cook the tomato longer and replace some of the lemon juice with red wine.

BTW. Umami = glutamate. MSG = sodium and glutamate ions together as a salt.
Using natural sources of umami instead of adding pure MSG is chemically the same, except for the sodium.
So if you are one of the people who can get a headache from MSG, it does not matter where the glutamate comes from.

[chyros]

There is only one true meat sauce, and it's the juices left over after you've cooked a steak.

[dante]

There is only one true meat sauce, and it's the juices left over after you've cooked a steak.

Marry me!

[Computer-Lab in Basement]

garlic, salted butter

some sort of marinade for the meat

[xtrafrood]

How bout sage? Some people don't but I like it.

[noisyturtle]

deglaze pan with wine. change your game, son.

[chyros]

How bout sage? Some people don't but I like it.

Sage is for stuffing.

[tjcaustin]

Pick at least 3 (but not oregano plus cumin)

Salt or soy sauce
black pepper
oregano
cumin
chili powder
paprika
sage
thyme
garlic


Also, I don't know if I would cook it down near as much as you're saying you do.  Depending on your combos, you end up making anything from marinara to chili

[tp4tissue]

how should garlic be added.'


Should I put it into the puree stage,  or chop some and brown it with the meat ,  or make it along the caramelized onion ?

[YoungMichael88]

how should garlic be added.'


Should I put it into the puree stage,  or chop some and brown it with the meat ,  or make it along the caramelized onion ?

That's up to your preference. If you want fresh strong garlic flavour, add it toward the end of the process. If you want a mild, mellow and more incorporated garlic flavour, I would add it to the caramelization stage.

[Halverson]

how should garlic be added.'


Should I put it into the puree stage,  or chop some and brown it with the meat ,  or make it along the caramelized onion ?

That's up to your preference. If you want fresh strong garlic flavour, add it toward the end of the process. If you want a mild, mellow and more incorporated garlic flavour, I would add it to the caramelization stage.

The correct answer is all three, triple garlic

[xtrafrood]

How bout sage? Some people don't but I like it.

Sage is for stuffing.

Sage on ALL THE THINGS. Never had it on stuffing though I'll try that

[tp4tissue]

Also.. how many cloves for the 1.5lb of beef. ?

is this like a whole bulb deal ? or  3-4 cloves like a stirfry.

[Halverson]

Also.. how many cloves for the 1.5lb of beef. ?

is this like a whole bulb deal ? or  3-4 cloves like a stirfry.

That's a personal thing imo. Go heavy on garlic, garlic for stamina

[tp4tissue]

Pick at least 3 (but not oregano plus cumin)

Salt or soy sauce
black pepper
oregano
cumin
chili powder
paprika
sage
thyme
garlic


Also, I don't know if I would cook it down near as much as you're saying you do.  Depending on your combos, you end up making anything from marinara to chili

at my current reduction rate,  this comes out thicker than chili, much thicker than marinara... it's near the consistency of mashpotato + heavy cream

you'd put it in your mouth,  and definitely FEEL it.. it's not like the watery restaurant food .. there's a substantial texture to it.

[tjcaustin]

Pick at least 3 (but not oregano plus cumin)

Salt or soy sauce
black pepper
oregano
cumin
chili powder
paprika
sage
thyme
garlic


Also, I don't know if I would cook it down near as much as you're saying you do.  Depending on your combos, you end up making anything from marinara to chili

at my current reduction rate,  this comes out thicker than chili, much thicker than marinara... it's near the consistency of mashpotato + heavy cream

you'd put it in your mouth,  and definitely FEEL it.. it's not like the watery restaurant food ..

That's way too thick for a sauce.  That's probably part of your umami problem, too.

[tp4tissue]

Also.. how many cloves for the 1.5lb of beef. ?

is this like a whole bulb deal ? or  3-4 cloves like a stirfry.

That's a personal thing imo. Go heavy on garlic, garlic for stamina

/culinary xperience by --the cabin-- cook

[tp4tissue]

Pick at least 3 (but not oregano plus cumin)

Salt or soy sauce
black pepper
oregano
cumin
chili powder
paprika
sage
thyme
garlic


Also, I don't know if I would cook it down near as much as you're saying you do.  Depending on your combos, you end up making anything from marinara to chili

at my current reduction rate,  this comes out thicker than chili, much thicker than marinara... it's near the consistency of mashpotato + heavy cream

you'd put it in your mouth,  and definitely FEEL it.. it's not like the watery restaurant food ..

That's way too thick for a sauce.  That's probably part of your umami problem, too.

Hrrm.. I think there's a problem with my wording then,  this is more taco stuffing than it is a sauce.. I'm changing the title to meat-slurry..

that probably makes more sense.    I am trying to make meat slurry..