Summary of "Backyard Chef's Dry UMAMI STOCK Seasoning Mix"
Title / Presenter
Backyard Chef — Rick
What this is
A dry umami seasoning mix (a “umami flavor bomb”) made from all-dry ingredients to flavor stews, soups, casseroles, noodles, etc. Shelf-stable when kept dry.
Ingredients
- Mushroom powder
- Tomato powder
- Nutritional yeast flakes
- Seaweed powder
- Soy sauce powder — use soy sauce powder (not plain soy powder)
- Onion powder
- Garlic powder
- Fine ground sea salt
- Fine ground black pepper
Quantities given in video
- Total batch: 500 g of blended seasoning
- Portioning: five 100 g packs
- Usage guideline: 1 heaped teaspoon of the dry mix per 1 cup of liquid (water or stock)
Usage guideline: stir 1 heaped teaspoon of the dry mix into 1 cup of liquid to make a seasoned base.
Equipment & packaging
- Large mixing bowl
- Kitchen scale (for weighing total batch and portioning into 100 g packs)
- Bags for storing portions
- Small silicone desiccant packets or silicone sachets to keep moisture out
Preparation / Method (step-by-step)
- Gather all dry powdered/flake ingredients listed above.
- Combine everything in a large bowl and mix thoroughly until homogeneous.
- Weigh the total batch (Rick made 500 g) and portion into storage bags — five 100 g bags in his example.
- Add silicone moisture-control packets/sachets to each bag to keep the mix dry, then seal for storage.
- To use: stir 1 heaped teaspoon of the dry mix into 1 cup of liquid (water or stock) to season soups, stews, casseroles, noodles, etc.
Timing, temperatures, technique cues
- No cooking times or temperatures are required — this is a dry seasoning to be added during cooking or to rehydrate into liquid.
- Technique cue: mix all ingredients until well blended; portion and keep moisture out.
Storage & shelf life
- Shelf-stable because all ingredients are dry.
- Keep completely dry — use silicone desiccants/sachets and sealed bags to preserve shelf stability.
Chef tips, cautions, mistakes to avoid
- Use soy sauce powder as specified (not regular soy powder).
- Keep the mix completely dry; moisture will compromise shelf stability.
- Search online for specialty powders — Rick notes all ingredients are available online.
- Avoid store-bought flavor cubes if you want a more natural alternative without added additives.
How to use / Serving suggestions
- Add to stews, soups, casseroles, noodle dishes; use as a general umami booster.
- Dissolve 1 heaped teaspoon into 1 cup of liquid to make a seasoned liquid base.
Variations
- None explicitly detailed in the subtitles.
Sources / attribution
- Recipe and demonstration: Backyard Chef — Rick
- Ingredients: Rick notes they were sourced online (no specific vendors cited).
Category
Cooking
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