Question about Yeast Extract

[sweetgirl2]

Hi, I'm sorry if this is somewhere in my book or on the board.

I was just wondering at what rung Vegemite might fit in.

It's a concentrated Yeast Extract and the ingredients are:
Yeast Extract, Salt, Mineral Salt ( 508 ) Malt Extract (from Barley)
Niacin, Thiamine, Riboflavin, Folate

We only use roughly 5g per serve which is Protein 1.3g/Fat <1g/Carb 1g
which is very thin smear and I am missing using it in beef dishes too. I am prepared to wait. I think the Barley extract will make it a long wait somehow.

Thanks anyone

[2big4mysize]

Re: Question about Yeast Extract

that is the aussie version of our peanutbutter I think that was what Oliva Newton John said on TV once, barly alt is a sugar and barley is a grain so rung 9 of OWL will be your time to try it. you could make some nut butters on rung 3 and sub them for it.

[Desertthorn]

Re: Question about Yeast Extract

2big, I found this when I googled it. I don't think it has any barley
Vegemite (IPA: ['vɛdʒɪˌmaɪt]) is the registered brand name for a dark brown, salty food paste made from yeast extract, mainly used as a spread on sandwiches and toast, though occasionally used in cooking. It is popular in Australia and New Zealand and is known as one of Australia's national foods — it can be found in many Australian diaspora communities such as London. Food technologist Dr. Cyril P. Callister invented Vegemite in 1923 when his employer, the Australian Fred Walker Company, had him develop a spread from brewer's yeast after war had disrupted the supply of imported yeast spreads.

[sweetgirl2]

Re: Question about Yeast Extract

Thankyou 2big, I did kind of think it was up the ladder as yet.

We have Peanut Butter - usually called here Peanut Paste - and yes we sometimes have it with Jam - which is Jelly - confused? lol I think also in Britain they have Marmite, which is similar to Vegemite.

The ingredients I listed are as exactly off the back of the jar and it does say Barley in brackets after Malt Extract. My family eats it everday on toast or dry biscuits, sometimes with cheese in a sandwich, a school lunchbox wouldn't be complete without Vegemite sandwiches somedays! and I also used to add it to casseroles to richen it, a little like a stock cube would enhance the flavour.

It's an acquired taste I'm sure because I've had a friend of mine stay from America and she tried it one morning and, well, lets just say you don't spread it on anything as thickly as Peanut Butter

Have to love Olivia Newton John - she's the best!

I'll keep waiting (and wishing lol)

[sweetgirl2]

Re: Question about Yeast Extract

just in case anyone is wondering too
Vegemite is a by-product of the making of Beer. No wonder we love it

& dry biscuits = crackers I think