Originally Posted by
rustykettel
I haven't tried it, but not surprised that it works. Marmite in cooking would essentially be MSG paste with other savory flavor. I like adding Maggi to my curries, which has a similar umami hit.
I’ve taken to the Japanese family cooking trick of adding chicken powder. Mr Rogers loves MSG, Ajinomoto chicken powder is flavoured MSG, perfect for fried rice.
Spaniards hate to admit it, but crumbled Avecrem chicken stock cubes are a heavily used ingredient in home kitchens there. The infamous “Marmite Spaghetti” is based on the Italian equivalent to using Avecrem where pasta is tossed in butter and chicken stock powder
https://www.nigella.com/recipes/spaghetti-with-marmite
Nothing quite like Marmite though.