"Miso might have first come on your radar as a soup starter at your favorite sushi spot, but the fermented paste offers far more versatility in the kitchen, with plenty of creative uses. From adding depth and an umami taste to stews and savory preparations, to enhancing your baked goods in unique ways, miso is an unexpected superstar ingredient. That said, the fermented soybean paste can have a pretty pungent taste,"
"To set you on the right path in your miso exploration, we spoke to pastry chefs and recipe developers for recommendations on ways to ensure your baked creation is a successful treat, rather than a flop. Miso is naturally quite salty and can easily ruin the balance of a carefully crafted baked good. With stellar advice to accompany your next baking session, you'll be ready to experiment with miso in a variety of new and exciting ways."
Miso contributes concentrated umami, depth, and complexity to both savory and sweet baking when used judiciously. The paste’s natural saltiness and pungency require precise measurement and thoughtful pairing to prevent overpowering delicate flavors. White (shiro) miso is mild and subtly sweet, suitable for initial experiments and lighter pastries. Yellow (shinshu) is bolder and saltier, while red miso is aged longer and delivers the most intense savory profile. Bakers should match miso type to desired flavor intensity, reduce added salt accordingly, and start with small amounts to enhance other ingredients.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]