Processed
Roasted Extract
A tier
Roasted yeast extract has been heated after autolysis so the paste goes darker, more consommé, more onion-gravy and less pale bread. It is the colour and the roast in many "beef style" vegetarian stocks. Bitterness rises with the roast; a good lot stops at toasted crust, not burnt kettle. Use it when a pale extract tastes too cheesy or too light for a stew. It will stain a cream sauce. Pair it with onion, tomato, and black pepper rather than with a delicate chicken velouté.
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Characteristics
Preparations
Traits
History
Extract plants roasted autolysates to build dark, meaty notes without meat.
Granular gravy mixes adopted roasted yeast extract as the brown backbone.
Vegetarian "beef" stocks listed roasted yeast extract for colour and depth.
Plant-based burgers used roasted extracts to push a grilled, jus-like note.