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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: achookwoman on November 22, 2011, 09:08:19 am
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This recipe calls for ....100g. of each of Brown Sugar, sesame seeds and Dashi powder.
I purchased the dashi Powder from a Melb. Chinese Supermarket. $11 for a packet of 10 small packets. There were 2 types, I chose the one WITHOUT the fish. There are no nasties included. It is called Kombu - shitake dashi.
The instructions are simple and clear. The 3 ingredients are mixed together , spread on an oven proof sheet and placed under a grill set at 150 oC. It is stirred each time the surface caramelises. It is best to stand at the oven , as this happens very quickly. After it caramelises, it is stirred again and spread out. I stirred and spread 7 times as i could see that it may burn very easily.
I thought to myself that there is no way this will ever taste like bacon. How wrong I was.
After it has all Caramelised, it is cooled. It sets up like toffee.
When cool, it is zapped at speed 10 for 20 seconds. Exactly correct.
WOW, it smells exactly like well crisped bacon.
We were having spaghetti on toast for tea so I sprinkled a little over the spaghetti. Lovely.
It obviously has many uses beyond George's Pumpkin Soup.
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oh wow that sounds really great! i would love to make it. i would also love to get my hands on in the mix, are they only available through teninas website?
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Em, this is not a Tenina publication but from TMX HO or order through you Consultant.
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oh yeah i got it confused with the other new book coming out, dinner spinners lol. thanks chookie
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Great review Chookie - honest & thorough as usual.
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Just reading that Bacon and chocolate is the latest taste sensation in US. Maybe the Dust could be used in the Toffee and icing on the cup cakes??????
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It looks like this reduces down a lot - I take it you don't need much to get the flavour / taste of bacon? Does it keep well (or is it early days yet and you don't know - or is it so tasty that you have used it all already?). How long did the 'caramelising' take? Sorry, lots of questions, it's just that, being a vegetarian, bacon is perhaps the one flavour I miss most, which means I am very intersted in this recipe, so thanks so much for posting it.
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That is a neat trick!
Will have to track down some Dashi :)
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Marina, it makes a lot and you use just a sprinkle. You start off with 300g and it remains pretty much the same. I have no idea how it will keep, but would expect a shelf life similar to spices. As I have said in the review , you should stand at the oven while it is grilling, probably 10/15 mins. including the stirring.
I was thinking of you as I was testing this recipe. Also good for those who can't eat pork for religious reasons.
It is not the real thing, but a pretty good substitute.
Might be nice in egg and 'bacon" pie. ;D
It might be difficult to buy....It is distributed by SPIRAL FOODS phone 1300 303 794
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I see Quirky Jo (http://www.facebook.com/pages/Quirky-Cooking/124673354253243) is cookin this today - she had it on FB. Sounds interesting. Did you get the dashi posted? Do you have a website for it?? :)
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Nay-nay, as above , I bought it at the Chinese Supermarket in Newmarket in Melb. They have a large Japanese section.
www.Spiralfoods.com.au
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I'm going to order some from here, can't buy any in my town. I'm presuming you bought the blue packet not the red Chookie? :)
http://www.glutenfreeshop.com.au/Product.aspx?ProductId=2586
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Jilie , the red one has the fish. Blue no fish.
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Thanks Chookie, off to order now. ;D
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Chookie I looked long and hard at this recipe (the bacon dust) and decided there was no way it could taste like bacon. Thank you for the review. I can see lots of uses for it. I wonder how George discovered it?
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Chookie I looked long and hard at this recipe (the bacon dust) and decided there was no way it could taste like bacon. Thank you for the review. I can see lots of uses for it. I wonder how George discovered it?
Yes Cookie, I was thinking same.
Julie, sorry about the spelling.
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That's okay, I sometimes write Cookie instead of Chookie, though I try and make sure I've got the right one now. ;D
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I'm happy to take accolades for the wonderful Chookie. I'm sure she doesn't mind what she's called either. ;)
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I love being mistaken for Cookie. Especially when she travels. I get a real thrill.
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:-* :-*
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chookie is it raw sugar or brown sugar as it doesnt look like brown sugar in teh photo?? brown sugar as i know it is the compact brown sugar that has molasses or something in it and is kind of wet?? however i see alot of people calling raw sugar brown sugar??
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Frozzie, I used soft brown sugar , not raw sugar. I hope this is the right one. The light one , not the dark one .
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ok thanks chookie..i think they call that vergoise here :)
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That sounds far more interesting and exotic than soft brown sugar, Frozzie.
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lol marina...i think alot of things sound interesting and exotic in French...i once posted on my facebook about a new radar on a road we travel often to warn local friends etc in FRENCH and my cousin in oz got all excited and ask me to translate what sexy exciting thing I had posted lol...once i told her she preferred her thought haha...i love that about certain languages that you could be saying take out the garbage and someone who doesnt understand could think its something totally different ;D ;D
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Frozzie, love the sound of the French language. Better than strine.
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;D
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Frozzie have you found any Dashi on the web? The only stuff I can find here in the UK has MSG in it >:(
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no they all seem to have msg here too CC will keep you posted ...might have to order it from oz?? :)
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CC think there is one here (http://www.macrobioticshop.co.uk/Product.aspx?CAT_ID=78&P_ID=157)?? but is yeast extract another name for msg?? i know it comes under many names?
and =http://www.glutenfreeshop.com.au/Product.aspx?ProductId=2586 here (http://=http://www.glutenfreeshop.com.au/Product.aspx?ProductId=2586 here) is another one that sends worldwide also but the first is a uk site they are both also the shitake or vegetarian version not the fish version
hope this helps but think yeast extract is just another name for msg :(
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Not sure about yeast extract being MSG,hopefully some knowlegible person on the forum can fill us in on the facts but thanks Kim for your help :-* :-*
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just did a search CC and yes it is along with a whole ist of other things..does it even exist without msg really???
Names of ingredients that always contain processed free glutamic acid (MSG) :
Glutamic acid (E 620)2, Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
Yeast extract
Anything “hydrolyzed”
Any “hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast food, Yeast nutrient
Autolyzed yeast
Gelatin
Textured protein
Soy protein, soy protein concentrate
Soy protein isolate
Whey protein, whey protein concentrate
Whey protein isolate
Anything “…protein”
Vetsin
Ajinomoto
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After reading your list Frozzie, I went searching and found this interesting article from the Guardian
http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3
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That's an interesting article CC, I had no idea MSG occurrence naturally.
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Anyone in Melbourne looking for Dashi, I picked some up at the health food stall in Queen Vic market this morning - they had it both with and without bonito. With any luck, I'll be making this this weekend - really looking forward to it (now that I've put it in writing it means that something will go awry and I won't make it at all!).
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Marina, when you make it, think about what you can use it with
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Oh crumbs, now the pressure is on!!!!
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Marina, come on, you only need 1/2 an hour all up. Most if the time is waiting for it to cool.!!!!
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OK, I actually did manage to make this today and, much to my surprise, it really does taste good. I admit to being a bit skeptical before making it, but not now. When it was finished I thought it was maybe a bit too sweet, but once it had settled down a bit it was fine. Sprinkled a bit on my scrambled eggs at lunch time (and it promptly melted!) but I think it would be really nice used as a flavouring in stews, bakes, etc. as well as with eggs in almost any form.
Thanks for posting this recipe, Chookie.
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My dashi powder arrived today but they've sent the red pack! >:(
I've emailed them so will see what they suggest but I guess I'll have to send them back and wait for the new lot. :-\
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B....r.
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They were good about it and I don't have to send back the ones they sent. They are posting the right one out to me asap. :)
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Great.
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i always tell companies when that happens that i want what i ordered and i am not paying postage to send the wrong delivery back..more often than not they send the correct order and tell me to keep the wrong one.. ;D
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Yes Frozzie, I don't think it was worth their expense to reimburse me to send the wrong one back.
When the guy emailed to say the right one was on it's way, he asked if I was alergic to seafood or was there another reason I didn't want the fish one. I replied that I wanted to make Virtual Bacon Dust and needed the non-fish one. Funnily enough he didn't respond to that. :D :D
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Julie, if you like the Bacon Dust and think you could use 2 lots. I would give the red one a go. The expense is in the Dashi, not in the sesame seeds and brown sugar.
Where I buy my seeds and dry fruit, the shop is run by a Lebanese family. I often take some KFC powder for his family as they like it. I asked him if he would like to try the Bacon Dust. I explained that there was no bacon in it, but he declined as he said that they didn;t have a taste for it. I had assumed that there might have been a market for it with people who cant eat pork for religious or ethical reasons.
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Thanks Chookie, if I like the dust I will use the fish one as well, that way I can see what the difference is in taste too I guess. :)
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I made the dust today, it really tastes like bacon!
I bought 60g of Hon Dashi for $6, and just made a half batch. This is still quite a lot!
Was also surprised to see "MSG" staring out at me from the list of ingredients, but, it is Japanese stock and MSG is used like salt in Japanese households, maybe not such a surprise. I suppose that's why it tastes so good :P
Anyway, my reason for making it was to use as bacon flavour for Bacon Macarons with Maple Buttercream.
Had a false start first batch, I mixed in some of the Bacon powder into the macaronage, which caused it to not dry out well, then it spread and cracked in the oven. 2nd time I just sprinkled over the top when they came out of the oven, The powder flavour is still quite stong, they taste delicious!
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DH, interesting.
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DK3000 what lovely looking macarons. I want to try and do some red and green ones for Christmas.
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Any one know where I can buy Dashi in Perth, have tried 2 local Asian shops, but no luck.
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Hi Jeninwa,
Here is a link to an online store, this is the one I bought, just a dollar or so more expensive. A search for "dashi" brings up a few options. Also, maybe with the Japanese writing it's hard to spot the packages in your local stores? Maybe print out a pic and take it with you to check again?
DK
http://www.asiangrocerystore.com.au/ajinomoto-hondashi-seasoning.html
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Thanks DK3000 for the link, I would prefer a Dashi without MSG 621. Will keep looking.
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I dont think you will find one jeniwa..i have looked for ages in both english and frendh and they ALL have some form of msg..think its just part of their culture and also if its a more natural form of msg its better than chemical msg but could be wrong there! if you do happen to find some though let us know but I dont like your chances!
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Dear Chookie and friends, I thought you'd be interested to hear some personal news. My daughter is moving to be a volunteer in a Moslem country. In her final hours with us at home, she regretted that she wouldn't have bacon for a year. Not a problem! What a good Mum I felt (thanks to you, Chookie) to give her a little pack of Virtual Bacon Dust to see her through a few weeks at least. Thank you, George and Dani also.
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My pleasure Cecilia. Tell your daughter, best wishes from us.