Originally Posted by
FinalCallDXB
As a cooking ingredient, however, it is almost as essential as Worcestershire sauce in my larder. A smidge of it adds a touch of umami to red meat dishes; you don't know it's there but it makes a difference.
I do enjoy it as a spread (although I was shocked to discover how much I hated New Zealand's Marmite), but I go through massive jars easily using it as a cooking ingredient. It's perhaps even more versatile as a cooking ingredient than Worcester sauce.
I use it instead of salt in soups, stews, casseroles, sauces. Never have to ask guests if they're adverse to Marmite, as FinalCallDXB says, you'd never know it was there, but it does make a difference.
When we need a quick carb heavy bite to eat then butter, pasta, marmite and some Parmesan (AKA the infamous Marmite spaghetti) is a favourite at our house. It's not much of a leap from shoyu spaghetti which my husband grew up with.
https://www.nigella.com/recipes/spaghetti-with-marmite