Made the Umami Bomb today and it turned out great. Takes a lot of time (like 5-6 hours) but is pretty incredible. Probably could have used even more time too. Initially yielded 800 instead of 400 grams. At that point I added the dry ingredients and then some more to taste but said whatever and reduced it down to 600 grams.
Anyway, has anyone used it in making sauces, like a red wine sauce? Doing a portabella wellington as part of a 5 course vegetarian menu for some friends on friday and just curious if you would leave the demi as is or use it like you would a beef stock or demi glace in a red wine sauce. I’m sure the answer is either one would tastegreat, but maybe someone out there has more experience with using it?
