viktorvaughn
Well-known member
Tasty, tasty cheating.
Baboon: it's fairly possible in general, it's when you add in the constraints of being reasonably healthy (ie not just halloumi) and reasonably quick and straightforward that it becomes a bit of a task.
Viktor - yeah, but I think most of those add a different sort of richness. There's more to it than umami, in other words. Maybe it's something about texture or integration of the fat with the body of the food or something, as well as a big fat umami kick.
Deffo. It's never quite the same is it, sometimes a good approximation. I do think it's the animal fat perhaps - i fried some turnips in duck fat once and they were delicious, the meat flavour and that umami kick you mention was definitely there..