I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose.
Is it for flavor, texture, nutritional value?
This product is new to me, but it looks interesting.
The flavour of nutritional yeast is described in Wikipedia:
Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese.
Nutritional yeast is a so called complete protein.
A complete protein (or whole protein) is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals.
This also explains why it is popular among vegans, that needs to replace the amino acids in meat with alternative food sources.
It's a flavour booster like Marmite (or Vegimite if you are an Ozzie)
Not to everyone likes, but it sure does has an interesting taste
Usually made from fermented barley
let's not forget the masses of B vitamins it contains too.
A paste applied to the cheeks will result in a flush due to the B rush. Not that I recommend trying it (old beauty tip from a health mag)
Salads use a sprinkle of flakes instead of nuts: lower in Cals
of soup. To try to reduce using that much bleached flour, I would like to substitute nutritional yeast. Obviously the flavor will be sufficiently similar without taking away from the flavor of broccoli and cheddar (and the stock is pretty potent so I'm also not worried about that) so I am not worried about using too much nutritional yeast. To achieve the effect of 1/2 cup flour thickening, what is an approximate ratio for the same effect with nutritional yeast? Also, I have noticed with other dishes that, unlikely the grainy/clotty results of flour, nutritional yeast can be added after the fact
I have a tub of nutritional yeast with a "best by" date of February 2012 (at the time of this posting, it's about a month past that). Is it still good to use? It still looks and smells the same as it always has. In general, what is the shelf life of nutritional yeast? Does nutritional yeast ever expire or otherwise go bad? Or just lose nutritional value?
A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?
Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do the nutritional facts include the vinegar and brine the pickles (eggs) swim in?
I grew up putting this stuff on my popcorn and absolutely love it. I recently found out that you can also put it on salads that have a vinaigrette dressing and it's also delicious. Are there other common applications that I am not aware of? FYI - Brewers/nutritional yeast != baking yeast
This question arose today at lunch, and we tried to explain it in various ways: It gives the soft (spongy) consistency; It improves the nutritional content; It makes bread more digestible; It improves the taste. We were unable to say which ones are true, and if more than one, which is the main reason. It should be something simple I guess, because yeast has been used since ancient times. Wiki talks about consistency, but I would like some more expert advice. EDIT: I know there are yeast-free breads, like Italian's piadina or Indian's chapati and roti, and even Mexican's tortilla
to know how to garnish. I am making a bacon and pulled pork chili, and need a smooth, subtle garnish to take the edge off the peppers. First off, I will be dusting the top with a mixture of nutritional yeast and a smidge of dround coffee and ground, dried orange rind. Initially I was inspired by the idea of a bacon flavored ice cream, served to the side of the bread with a hal strip of maple... haven't used it before)? By the teaspoon, tablespoon, fraction of a cup per cup of dairy? Is there a better coagulant for the purpose Are there any flavor/textural issues with arrow root that I should
I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of granules out of the dried yeast and just make the dough with that relying on the water content of the dough to work on the yeast. What I am interested in though is if I decided to proof the yeast, how would I go about doing this to use in the recipe? The bread recipe calls for a weight measure of yeast which is easy to achieve without activating
I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?