I actually wonder if a lettuce spinner would work. Although, given the amount of time it needs to spin -- and aren't lettuce spinners manual? -- I'm not sure that would work. I'm not sure I would risk my clothes dryer on a recipe. But... it worked for Ann. That was brave.
@obrien It's not a dryer, it's a washing machine. So if something spills, it can wash itself. But yeah, salad spinner might be very tough on your arm. A spin cycle is easily a 1000+ RPM, hard to get that with a hand crank.
@@marigeobrien yeah you definitely need the consistency of a machine, a salad spinner would not be able to match the speed and consistency of a washing machine or, obviously an actual centrifuge
I was expecting a cameo from @Turnah81 making a custom insert for the drum there, but it might be a little simple for his taste. If you know the spin speed, you can convert from revolutions per minute to radians per second by multiplying by 2 PI and dividing by 60, which is almost the same as dividing by ten, square the result and multiply by the radius to get the inward acceleration. Divide that by 9.81 m/s² and press "inv" and "tan" to get the angle from vertical that you want your test tubes or jars to sit, then make wooden supports that hold them at the correct angle. If you make ten of them, each 36° of arc, you should be able to slot the last one into place to hold the others in a whole, stable ring. You could even have multiple levels and do twenty or thirty jars at a time. Just be sure to load the centrifuge evenly. You don't want an unbalanced drum wobbling around as it spins. Maybe 12 inserts, each 30°, would be better so you can symmetrically place 2, 3, 4, 6, 8 or 9 columns of jars.
Back in 1970, when my family lived in Brisbane for a time (we're Canadian) my mum used it to "add body" to gravies. None of us would touch the stuff otherwise.
That's the nature of children. Unapologetically blunt and honest. They don't have the sense to tone down reaction for the sake of someone else's feelings yet.
I'm not an Aussie. But I got a taste for vegemite when I was living in The Netherlands and found it randomly on a shelf in my local supermarket. I had heard the legend of the disgusting snack and decided to try it. Most people I know find it absolutely unbearable, but I actually like it. Today I don't live in the Netherlands anymore and it had been years since I've even seen a vegemite pot, but after seeing your video, I was reminded of the savory taste. So I decided to get some. I googled where I could find this snack until I found that there is an international shop in the city center of where I live so I went there to look for some. As soon as I told the salesman what I was looking for, his face made an expression of dismay. I am happy to say that I just got back from the store and made myself a piece of toast with butter and vegemite and I love it. It tastes better than I remember. But that's not all. My cat, who is always interested in what I'm eating came up to sniff the spoon I used. I let her do it, thinking that her sensitive nose would be offended by the smell, but I was wrong. She licked the spoon instead. Tentatively at first but then with gusto. I don't let my cat lick my utensils so I took the stuff away, wiped the vegemite remnants off the spoon with my finger and put it in her bowl. She licked it clean with a satisfied purr. This experience has made me wonder if more animals like the stuff. Due to the ammount of salt, I wouldn't give it to my pet regularly, but there's lots of animals in nature that like salt. What do you think?
Marmite is essentially the same product, just based in the UK. I actually think the only reason why Vegemite isnt as big worldwide is because of the possibility that Marmite took the thrown for those who like it.
The drive to eat salt is pretty universal. There are special neurons that detect it and shut off our apatite and the reverse drive to eat more food without salt (sweets).
Also, she deserves an award for all going through all that to create something she doesn’t even like to eat! I’m grateful. I’ve always been curious about this.
In the UK we obviously have Marmite instead of Vegemite, mostly the same as its a brewers yeast extract. Our tagline here is "You either love it or you hate it". I definitely love it
@ConManAU defnitely true here. I love Marmite, but Vegemite gives me the same reaction as Anne. There's a defnite overtone of bitter, concentrated, green vegetable flavour that's offputting for me. My Ozzie mate has the inverse dislike for Marmite, but always has a jar of Vegemite in his desk drawer at work.
@@HowToCookThat Not Vegemite, but with Marmite, I introduced it to my wife by treating it as whiskey. You don’t try whiskey by drinking it in the same way a seasoned drinker will, I blended it with loads of melted butter and so little, it could barely cover the toast. I personally couldn’t taste it. But it worked and gradually building it up, my wife loves it now, she has it thicker than I do and puts it into dishes like Spag Bol (she’s Italian before I get yelled at!) and anything that uses a mushroom stock. I should say she asked me to help her enjoy it, I didn’t push it onto her!!
I'm an American, and I use yeast extract in all sorts of things after discovering it. It contains a ton of free ribonucleotides and amino acids that contribute a ton of richness to soups, stews, and sauces that would otherwise take hours of simmering to get "naturally".
Oh yup, especially any tomato-based sauce. I use Marmite religiously to give some umami, "beefy" flavour to chillis, bolognese, stews, whatever needs it really
I use it or tomato paste when I'm trying to "trick" my dad into liking a meat free stir fry or making my son Lenten Friday meals. I've also found that the best tasting "bullion" pastes have some yeast extract in them.
I've been using both marmite and vegemite as an umami boost in soups and broths. A single spoon disolves nicely into a hot broth and adds a nice boost in flavor without the dish tasting of it. It's similar to something like fish sauce which is pretty unpalatable on its own but adds a nice depth of flavor when added to other things.
Hi Ann, I’m Aavai from the UK (and I’m 9) today I got my Grandad to buy us some Vegemite, and my Grandad, my Mummy and I tried it on toast and we all thought it was quite nice.
“ I don’t have a centrifuge so let’s make one”. You are awesome Anne! Come to Perth to visit soon. We need our meet and greet. My cookbook is still crying out for your beautiful signature.
Right there with you, Ann. I cannot tolerate the taste at all! I'm glad Dave was pleased with most of the options this time. Bless you for your sacrifices for those who like the stuff. I loved that you were able to use your washer as a centrifuge. (I was hoping the tops of the tubes didn't come off. Glad they weren't just stoppers!) You're one smart cookie! Kudos!
i love how ann is like: “we couldn’t go into the factory and there’s no recipe, so i have to figure it out myself.” and then she really does figure it out. not only that, but the aim of the video wasn’t even to make vegemite, but to use it to make something else. hats off!
OK. You got me. Your pool noodle+washing machine hack earned an immediate subscription from me. There's such a wide variety of beer recipes that I imagine the company has a very specific blend of spent yeasts from selected breweries.
@@toolbaggers Dude, she's not separating human cells out of plasma or something. She's just pulling the yeast out of the fluid. And, obviously, it DID work.
I am from the US, but when I studied abroad in New Zealand, a lot of people there said that most people, regardless of being raised on it, are either a vegemite person or a marmite person and there is no crossover. So their suggestion was to try one, in the proper buttered toast fashion (and only use a very small amount to start), and if you were repulsed by it then you probably liked the other. I can't speak to the truth of this myself, I am not a huge fan of buttered bread, but a few fellow American friends did try this method and it seemed to work for them.
I remember hating marmite when I tasted it, I should try vegemite. Pretty sure it's not available in my country (even Marmite, I had to cross the Channel to test it XD), but maybe one day ^^
In South Africa people lost thier minds when the shop had a supply problem with Marmite. There was Facebook group giving out info on what shops still had stock. Thank God the supply problems where solved.
OMG the dark days of the Marmite shortage, with rumours swirling that there was a single Spar out in Durbanville or something that had a few jars they'd dole out if you asked... At one point I seriously considered ordering it off UK amazon but the shipping was just too crazy
Ah yes, your “soy sauce substitute “ you ended up with sounds very much like a product called “Coconut Aminos” which I came across a few years ago. It’s made from fermented sap of the coconut palm and salt. It is dark in colour and umami in flavour and a little bit sweet. They also market it as a soy sauce substitute. I would imagine it is made in a similar way by separating the solids from the ferment and concentrating the liquid fraction by boiling. Thanks for a really interesting analysis vid!
I know plenty of people who are fine with it but have no strong opinion either way. It's also always amusing to see Finns act like ammonium chloride is some secret Finnish invention.
I have a found and slight disgusting memory of trying salmiakki with friends. I remember everyone spitting the candy right after tasting it and one of them running for the nearest trash can. I ended up eating the whole bag alone since I was the only one that really liked It 😂
Just watched your debunking healthy TikTok foods video where you ate 20g of cane sugar and said "The things I do for you." I think that sentiment can be mirrored with the vegemite. You're a trooper!
I can't say I'm impressed as usual, because watching you recreate the recipe and then alter it to make it enjoyable with other dishes REALLY raised the bar I feel in so many ways! You're such a great chef, scientist, teacher, & host. We are not worthy 🙌🏾
Using a washing machine on spin cycle is brilliiant. When I was working in a molecular diagnostics lab we needed to spin very tiny tubes to remove solids. The commercially available centrifuges cost thousands of dollars, so we bought $40 salad spinners, put small racks in them for the tubes, and spun away. It worked perfectly.
We have our own version of comparable yeast extract in Switzerland. It goes by the brand name of Cenovis. Born out of the philosophy of breweries: Nothing is thrown away. It goes in the same family as miso, soy sauce, salted anchovies: fermented proteins to create a lot of umami.
I am German and from a generation where we ate Maggi seasoning on bread. So when I came to UK and got into contact with Marmite, I was a fan from the beginning. Nowadays we have nutritional yeast extracts here which are not produced by Nestlé and have a similar yeasty, salty, umami taste :) And yes, I think it is an acquired taste.
American, here. I had an Australian roommate who introduced me to it via the storied Vegemite sandwich, and honestly i loved it. I usually keep a jar in my cupboard. I like it spread on toast with cream cheese, or on an English muffin with sharp cheese and over easy eggs
I’m an American and I tried marmite in a London airport and I NEVER expected how salty it would be. Like nothing I’ve ever experienced before or since. But always a very fun video to watch Ann figure it out!
@@MrShnier The original product was actually made in Germany in the 19th century, didn't catch on and the license went to the UK which produced it and sold it as Marmite.
I am Canadian of Irish descent. I discovered Vegemite about 12 years ago. Eaten the proper way, on toast with butter with an optional slice of cheese is heaven to me!
Growing up in the UK in the food rationed 50's the original Marmite was a favorite of mine. In my teens I spent almost a year in Melbourne and discovered Vegemite, which is so similar, maybe a bit less strong. I've lived in the US since the early 1980's and still have a taste and need for either version. My Niece in the UK occasionally sends me special Marmites like one made from Guinness yeast. My go to version now is Vegemite and in the squeezy bottle. To me they are all yummy. I haven't yet met an American who likes it - the couple I know who have tried it spread it on thickly like peanut butter and obviously it was too much for them. I really appreciate your scientific approach to this subject - keep up the good work.
I think that generally Americans are so used to sweet spreads that are/can be spread thickly. I once told one that you had to put it on thinly, and they said "what's the point of having it then" lol
I like Marmite. I presumed I would like Vegemite too as it seems so similar so I bought a jar. I do no like it at all. Whatever the difference is between Marmite and Vegemite- I hate it.
@@leep9458 I think that the base flavour is the same, but Marmite has more salt in it, so it hides the bitter beer flavour a bit more than Vegemite does.
😱 I suddenly got nostalgic! I'm from Uruguay and I tasted Vegemite 20 years ago as soon as I arrived in Britain, introduced (and promoted 😅) by awesome Aussie mates at the backpacker's hostel I was staying. They especially recommended it to me since I was a vegan back then. I remember it tasted a little bit awkward at first but then I loved it, since I love the taste of yeast. I never saw a jar again since I came back to South America. Great channel! 💪💪
When I was a kid and had a really bad case of gastro, our doctor told my um to make some pasta, it didn't matter if it was spaghetti, spirals, penne etc, but to put about 2 teaspoons of vegemite into the water it was cooked in. When it was finally cooked, he said to give me the drained pasta with nothing else on it, no oil, butter or sauce. The vegemite would give the pasta a little bit of flavour plus some of the nutrients, B group vitamins and so on would still be on the pasta and would help me get better. 40 years on I have used this with my own kids and it works a treat. The flavour is gentle on the tummy and seems to slow down or stop gastro's effects fairly quickly.
I love that your younger boy with the underdeveloped sense of taste is just "HARD NOPE" sensitive to most of the experiments. That really made my day. Great content as always, thanks!
Born and raised in the US. I grew up listening to Men at Work. Since I was a toddler I've wanted to try a "Vegemite sandwich". After 30 years I finally made it happen last weekend and I can't stop thinking about the stuff. It's so good.
I love Vegemite so this was so interesting to see how it is made. Yeast extracts have always been a bit of a mystery to me . I feel enlightened. Thanks Ann
I've never been to Australia or Great Britain, but I absolutely love Vegemite and Marmite!! Difficult to get locally, so I have to order them on the amazon store. Could you make a video on other Australian favorites? I'd love to try other things!
This was great. My first taste was while working in Indonesia in 1989 with several Australian friends. We took a family trip to Australia in 2000 and they were able to try it.
Okay, I’m sold, I’m gonna go out to the store later and buy some Vegemite from the international aisle! I’ve never tried it before but have seen it become more common in stores the past 8 or so years here- always wanted to try it but heard horror stories from some of my teachers who had worked in Australia for a few terms! Now I’m curious to see the taste! Thanks Ann! ❤
In he UK there is a similar product called Marmite which has the same divisive opinions. Oftern when somthing is completely loved by some and completely hated by others with no middle ground we call it Marmite. For example " Taylor Swifts new album is so Marmite"
As a canadian who visited Aus for the first time this past July, there were a few unique Australian foods I knew I had to try, and Vegemite was one of them. I'm an adventurous eater, and i enjoy savory things, so didnt mind the taste of it, but I dont know if I'd go out of my way to have it again. My husband really enjoyed it though! Thanks for another fun and informative video, Ann! I always enjoy what you do.
I’m so impressed, I work in products research and development and I wish I was half as innovative as Ann. You’re a genius Mrs. Reardon! And what a sweet family as well, please tell your son I love his Magnify shirt ✝️❤
Vegeite is yummy we have it in New Zealand but Sanitarium Marmite is better followed by English marmite (sold in New Zealand as Promite). Both Marmite and Vegetated taste yummy on toast with butter, in soups and stews, and even 1/2 to 1 teaspoon in cup of hot water as a drink. Mmmmmmmmm.
I live in the Appalachian mountains here in the states. My neighbor who was from London introduced me to Vegemite on buttered toast and I loved it immediately! Some stores here sale but hard to find though
I kept hearing that song in my head by Men at Work where a 'vegemite sandwich' was a lyric in it. That was the first time a lot of Americans heard about vegemite. Fascinating video, well done as always. Thank you.
I'm an American, and I like the stuff. Especially with butter on toast. I know a lot of folks find it to be kind of strong and salty, but there's something about it that grows on you very quickly.
Mate, try it with fried eggs on top of the vegemite toast, thats heaven ! Or even just thin-sliced tomatoes, with cheese, toast the lot so the cheese melts yum yum yum
I’m Filipino and I love vegemite! I was introduced to it in the 90s by an Aussie friend who was volunteering in Manila during that time. Love it on toast!
I used to work for CUB in the R and D laboratory many years back. We used to make yeast extract in the lab on a small scale. To make yeast extract, you heat the yeast up to 55deg C for about 15 minutes, I think the pH was also adjusted, might have been 5.5. The yeast will autolyse then you centrifuge the slurry to separate the yeast extract from the yeast cell walls. The yeast extract is then concentrated in a vacuum rotary evaporator. To make Vegemite, Kraft throws in about 10% salt and a certain amount of malt extract and they also throw in yeast cell wall material to the mix. The cell wall material contains alpha gluten and is really healthy, I believe they used to use it for wound healing. Hope that helps. BTW love your centrifuge, brilliant.
I'm an American introduced to Vegemite later in my late 20s on a trip to Brisbane. I LOVE the stuff especially on toasted Japanese white bread with butter. In that example with Hugh Jackman, I actually use about 3x more than that...a blob about the size of a grape, but it took some time to work up to that amount. At first, it was a smear just barely visible on top of the butter. Yes, it's salty but that really yeasty flavor is what makes it awesome! I will report the rest of my family thinks it's vile.
I'm from Austria, yes , from up there ! A friend of mine living in Queensland sent me a jar of Vegemite with tipps how to eat, i like it ! Though i'm not born in Australia. Guess many imagine jam or marmelade taste, salty is unusuall to no Australians! But i like it on buttered toast, hard boiled egg and a cup of tea ! 😋😋
I'm not Australian and have never been there but I actually really like Vegemite on toast. When I can find it, I eat it most mornings for breakfast. Sometimes add a little cheddar on top, it's great. My brother was the one who first got me to try it on buttered toast, not sure where he got it from though but he also hasn't been to Australia.
I just found your channel because my newly met girlfriend is Australian and I wanted to learn a bit more about what Vegemite is, and I have to say you're really lovely, Anne, and i love your channel! This video was extremely timely, fun, and informative! Thank you so much! EDIT: The improvised centerfuge was genius!
The most common use case for vegemite in my household is actually as a umami/flavour booster for stews - the vegemite flavour really adds to the flavour profile but the actual taste gets extremely subtle and my wife and kids couldn't guess that it was in the stew until I told them. Beyond that it is usually just me having the occasional vegemite on toast or vegemite + tasty cheese on crackers that uses up all the vegemite.
There’s a somewhat recent issue with getting it into Canada - we have had to use nutritional yeast and English marmite …There are people that have grown to love it that didn’t grow up with it. Lucky for me I have my daughter coming back from NZ with 2 of Vegemite and NZ Marmite -looking forward to doing a taste test,
Back in the 80s, I helped rebuild the Vegemite machine at Kraft Food in Otahuhu, NZ. One of the most disgusting experiences of my life, but we stripped it down, CLEANED it, and replaced all the worn-out pneumatics. It was a vile job, but it worked so much better when it was done. The job was interesting, and it was a fiendishly efficient machine. Thanks, Barry, for your guidance.
I'm in Europe and I first tried Vegemite when I started working for Australian company and the college brought it on his visit to Europe. I loved it instantly and now I always ask for more when anyone is coming from Australia :)
We have marmite its basicly the same. I never liked it as a child as my parents didn't like it. But had it mixed with mostly butter a few years back and started to like it.
such a hilarious intro. Ive gone back and watched it over and over again to laugh. I have a very spacious heart for your channel.The most darling family.😍
I really love the Vegemite in chocolate products. I'm always bummed out when they're limited run is done. My favourite was the chocolate and Vegemite Boost Juice special that was around a few years ago. I keep hoping they'll do it again. It is just a different, better, way of making salted chocolate.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
OK. When you said 'homemade centrifuge', i was imagining a lettuce spinner or something; The washing machine blew my mind.
I actually wonder if a lettuce spinner would work. Although, given the amount of time it needs to spin -- and aren't lettuce spinners manual? -- I'm not sure that would work. I'm not sure I would risk my clothes dryer on a recipe. But... it worked for Ann. That was brave.
@obrien It's not a dryer, it's a washing machine. So if something spills, it can wash itself. But yeah, salad spinner might be very tough on your arm. A spin cycle is easily a 1000+ RPM, hard to get that with a hand crank.
@@marigeobrien yeah you definitely need the consistency of a machine, a salad spinner would not be able to match the speed and consistency of a washing machine or, obviously an actual centrifuge
Lettuce spinners are nowhere fast enough to pull a centrifuge.@@marigeobrien
I was expecting a cameo from @Turnah81 making a custom insert for the drum there, but it might be a little simple for his taste.
If you know the spin speed, you can convert from revolutions per minute to radians per second by multiplying by 2 PI and dividing by 60, which is almost the same as dividing by ten, square the result and multiply by the radius to get the inward acceleration. Divide that by 9.81 m/s² and press "inv" and "tan" to get the angle from vertical that you want your test tubes or jars to sit, then make wooden supports that hold them at the correct angle. If you make ten of them, each 36° of arc, you should be able to slot the last one into place to hold the others in a whole, stable ring. You could even have multiple levels and do twenty or thirty jars at a time.
Just be sure to load the centrifuge evenly. You don't want an unbalanced drum wobbling around as it spins.
Maybe 12 inserts, each 30°, would be better so you can symmetrically place 2, 3, 4, 6, 8 or 9 columns of jars.
The improvised washing machine centrifuge was genius.
She is so resourceful. The ingenuity on this channel is superb.
Brilliant. Absolutely brilliant.
fantastic. ive never been so disappointed with my front loader
Yeah I was expecting a salad spinner. Kudos to that ingenuity
That was crazy clever
Your older son is nearly completing his transformation into Dave. Mission accomplished.
"It tastes horrible... Let's give it to Dave!"
😂😂😂
For sure Dave should win husband of the year!
Insert YEAH BWOI meme 😂😂😂
This made me LOL frfr
I love the trust they have between each other. After all these years, he's still willing to try whatever she gives him. #CouplesGoals
It's a family tradition now.
Back in 1970, when my family lived in Brisbane for a time (we're Canadian) my mum used it to "add body" to gravies. None of us would touch the stuff otherwise.
I like to add like a teaspoon of it to my vegetable broth
It just adds a certain umami je ne se quoi
You have the true soul of an engineer. Your DIY centrifuge is genius
A few drops of finings will do the SAME job without a centrifuge!
Right?! Some TH-camrs are out there playing with oobleck and asking will it, meanwhile HOMEMADE washing machine centrifuge
A washing machine IS a centrifuge.
@@kellymoses8566 Correct! What do you THINK the SPIN cycle is?
Your younger son's feedback is so clear and unfiltered, I love it
I just think it's so funny that he's probably just young enough that his taste buds are still really sensitive lol.
That's the nature of children. Unapologetically blunt and honest. They don't have the sense to tone down reaction for the sake of someone else's feelings yet.
He is a sensitive soul 😂
I think it's probably because he's the only one of the three who has never tried beer. That's pretty much the look of someone after their first.
@@joncarroll2040 good point
I'm not an Aussie. But I got a taste for vegemite when I was living in The Netherlands and found it randomly on a shelf in my local supermarket.
I had heard the legend of the disgusting snack and decided to try it.
Most people I know find it absolutely unbearable, but I actually like it.
Today I don't live in the Netherlands anymore and it had been years since I've even seen a vegemite pot, but after seeing your video, I was reminded of the savory taste. So I decided to get some. I googled where I could find this snack until I found that there is an international shop in the city center of where I live so I went there to look for some. As soon as I told the salesman what I was looking for, his face made an expression of dismay.
I am happy to say that I just got back from the store and made myself a piece of toast with butter and vegemite and I love it. It tastes better than I remember.
But that's not all.
My cat, who is always interested in what I'm eating came up to sniff the spoon I used. I let her do it, thinking that her sensitive nose would be offended by the smell, but I was wrong. She licked the spoon instead. Tentatively at first but then with gusto. I don't let my cat lick my utensils so I took the stuff away, wiped the vegemite remnants off the spoon with my finger and put it in her bowl. She licked it clean with a satisfied purr.
This experience has made me wonder if more animals like the stuff. Due to the ammount of salt, I wouldn't give it to my pet regularly, but there's lots of animals in nature that like salt.
What do you think?
Marmite is essentially the same product, just based in the UK. I actually think the only reason why Vegemite isnt as big worldwide is because of the possibility that Marmite took the thrown for those who like it.
@@itsrickyschannel.We don't have Marmite here either. But the vegemite at the store was actually cheaper for more.
The drive to eat salt is pretty universal. There are special neurons that detect it and shut off our apatite and the reverse drive to eat more food without salt (sweets).
The nerves are in the mouth or stomach, can't recall, apologies.
Yum! 🐈❤
First she cracked the FLAKE secret recipe & now VEGEMITE! What shall we get the world's favourite culinary sleuth to investigate next??? 🧐
Which ones the Flake recipe? This vid was great, i'd watch another easy.
Sriracha, please!
I would like to see instant coffee 😅
Now I known how to get my nuclear weapons program of the ground.
@@eppiox Search for "Debunking Exploding Egg Hacks & blowtorching chocolate". That was also a very interesting one.
Making your washing machine into a centrifuge is genius
Right?? She's legitimately brilliant!
fr
Also, she deserves an award for all going through all that to create something she doesn’t even like to eat!
I’m grateful. I’ve always been curious about this.
I mean... The washing machine is a centrifuge machine?
I mean it's literally the first household item that comes to mind.
But actually making it workable is impressive.
In the UK we obviously have Marmite instead of Vegemite, mostly the same as its a brewers yeast extract. Our tagline here is "You either love it or you hate it". I definitely love it
It's funny because I kind of like it 😂😂 don't love it or hate it. I love it with cheese, marmite and cheese cookies are amazing
I haven't found many people who like both Marmite and Vegemite though, so apparently it's still different enough.
I'm from Georgia, never been to Britain but love marmite 🖤 how different is vegimite from marmite?
Marmite was in short supply after the Christchurch earthquakes in New Zealand because all the breweries were not operating.
@ConManAU defnitely true here. I love Marmite, but Vegemite gives me the same reaction as Anne. There's a defnite overtone of bitter, concentrated, green vegetable flavour that's offputting for me. My Ozzie mate has the inverse dislike for Marmite, but always has a jar of Vegemite in his desk drawer at work.
I thought vegemite was made of vegetables. But then again, I also thought as a child that melancholy was a plant 😅
My embarrassing slip was calling a wheel-barrow a wheel-BARREL up until like, my mid 20s lol
That is so cute! I hope you weren't experiencing it at the time. Maybe you were into books like "Little Women" or other bygone fiction?
I thought seagulls grew up to be pelicans.
@@MrMr-ws3tv Well, that's how it works in Pokemon XD
But everybody knows that melancholy is an animal.
I didn't grow up eating Vegemite, I tried it when I was in my late 20's and I LOVED it, it's become a permanent thing to have in my pantry for sure.
Very interesting! 😊
Same. I never enjoyed it until I was in my 20’s.
Yeah same here. I like it on toast and use it in a lot of different food.
@@HowToCookThat Not Vegemite, but with Marmite, I introduced it to my wife by treating it as whiskey. You don’t try whiskey by drinking it in the same way a seasoned drinker will, I blended it with loads of melted butter and so little, it could barely cover the toast. I personally couldn’t taste it. But it worked and gradually building it up, my wife loves it now, she has it thicker than I do and puts it into dishes like Spag Bol (she’s Italian before I get yelled at!) and anything that uses a mushroom stock.
I should say she asked me to help her enjoy it, I didn’t push it onto her!!
Same. My whole family ate it but the smell put me off. Didn't start eating it til my mid 20s now have it all the time.
I'm an American, and I use yeast extract in all sorts of things after discovering it. It contains a ton of free ribonucleotides and amino acids that contribute a ton of richness to soups, stews, and sauces that would otherwise take hours of simmering to get "naturally".
Interesting info, thank you for sharing! 🤗
Second this! It's especially great for vegans wanting to add those rich, "brown flavors" to stews and sauces.
My mum always put about a teaspoon or so in every stew, braise, casserole etc.
Oh yup, especially any tomato-based sauce. I use Marmite religiously to give some umami, "beefy" flavour to chillis, bolognese, stews, whatever needs it really
I use it or tomato paste when I'm trying to "trick" my dad into liking a meat free stir fry or making my son Lenten Friday meals. I've also found that the best tasting "bullion" pastes have some yeast extract in them.
I've been using both marmite and vegemite as an umami boost in soups and broths. A single spoon disolves nicely into a hot broth and adds a nice boost in flavor without the dish tasting of it. It's similar to something like fish sauce which is pretty unpalatable on its own but adds a nice depth of flavor when added to other things.
That's brilliant! I might have to try that... I'm always looking for diverse umami sources
I do the same! It's delicious!
That’s great. Thanks for the tip
Yeast extract is heavily used in the food industrie as an flavor enhancer for umami based flavors. It's in a looot of products
Yes, my mother did this, too.
Hi Ann, I’m Aavai from the UK (and I’m 9) today I got my Grandad to buy us some Vegemite, and my Grandad, my Mummy and I tried it on toast and we all thought it was quite nice.
An adventurous spirit-excellent!
(I’ve never had Vegemite, but I really like umami; you and Ann have inspired me to try something new 😊)
So someone 9 wrote this
@@Wilburworm07I have a 9 year old and she can barely spell, no way a nine year old can use grammar/capitalise words correctly like that.
@@DiamondCake2 Maybe OP is homeschooled. We started learning about proper nouns in grade 4. Maybe Mum checked the grammar.
@@Wilburworm07 maybe they got someone to help them
“ I don’t have a centrifuge so let’s make one”. You are awesome Anne! Come to Perth to visit soon. We need our meet and greet. My cookbook is still crying out for your beautiful signature.
Her son's wearing a Freo shirt so surely!
@@aussiegooner yeah. They are from here. There was a meet and greet scheduled but COVID cancelled it.
Right there with you, Ann. I cannot tolerate the taste at all! I'm glad Dave was pleased with most of the options this time. Bless you for your sacrifices for those who like the stuff. I loved that you were able to use your washer as a centrifuge. (I was hoping the tops of the tubes didn't come off. Glad they weren't just stoppers!) You're one smart cookie! Kudos!
thank you ❤️
i love how ann is like: “we couldn’t go into the factory and there’s no recipe, so i have to figure it out myself.” and then she really does figure it out. not only that, but the aim of the video wasn’t even to make vegemite, but to use it to make something else. hats off!
using the washing machine as a diy centrifuge is SO creative. it blew my mind! i appreciate how much effort you put into your videos!
OK. You got me. Your pool noodle+washing machine hack earned an immediate subscription from me.
There's such a wide variety of beer recipes that I imagine the company has a very specific blend of spent yeasts from selected breweries.
If you’re new here you’re in luck, there are many great food science videos on this channel🎉
As a scientist myself, I was saying that is a perfect homemade centrifuge!
anne has done quite a few impressive things. there's one video where she casts metal, no lie
13:25 the face and throat sounds of "I'm about to vomit" followed by "that's... Pretty good"
omg lol
That washing machine as a centrifuge idea was brilliant! You never cease to amaze! 👍
Centrifuges spin so fast they creates 30,000 times the force of gravity!!! A washing machine cannot replicate this.
Centrifuges spin so fast it creates 30,000 times the force of gravity!!! A washing machine cannot replicate this.
when she got the pool noodle i was expecting her to ask the kids to spin it really fast, but the washing machine was better
@@toolbaggers Dude, she's not separating human cells out of plasma or something. She's just pulling the yeast out of the fluid. And, obviously, it DID work.
I am from the US, but when I studied abroad in New Zealand, a lot of people there said that most people, regardless of being raised on it, are either a vegemite person or a marmite person and there is no crossover. So their suggestion was to try one, in the proper buttered toast fashion (and only use a very small amount to start), and if you were repulsed by it then you probably liked the other. I can't speak to the truth of this myself, I am not a huge fan of buttered bread, but a few fellow American friends did try this method and it seemed to work for them.
I remember hating marmite when I tasted it, I should try vegemite. Pretty sure it's not available in my country (even Marmite, I had to cross the Channel to test it XD), but maybe one day ^^
Marmite is generally a bit sweeter than vegemite
I like them both.
@@eclectichoosier5474 Same here.
I was raised with marmite and both are great. :)
In South Africa people lost thier minds when the shop had a supply problem with Marmite. There was Facebook group giving out info on what shops still had stock. Thank God the supply problems where solved.
When they came back on the shelves my mom bought 5 bottles 😂😂😂. It's not my favorite thing but it's not terrible
OMG the dark days of the Marmite shortage, with rumours swirling that there was a single Spar out in Durbanville or something that had a few jars they'd dole out if you asked... At one point I seriously considered ordering it off UK amazon but the shipping was just too crazy
Is Vegemite like Marmite?
@@juliemitchell3013 vegemite is very nearly the same thing.
Yes@@juliemitchell3013
Ah yes, your “soy sauce substitute “ you ended up with sounds very much like a product called “Coconut Aminos” which I came across a few years ago. It’s made from fermented sap of the coconut palm and salt. It is dark in colour and umami in flavour and a little bit sweet. They also market it as a soy sauce substitute. I would imagine it is made in a similar way by separating the solids from the ferment and concentrating the liquid fraction by boiling.
Thanks for a really interesting analysis vid!
I literally thought to myself: “I wonder if I should try Vegemite as a soy sauce substitute. I wonder if it would be like coconut aminos…” lol.
@@medicwebber3037 You can absolutely use vegemite in lieu of soy sauce for certain applications, works great in stews and casseroles too.
I love coconut aminos: sweet and salty, nice :)
I would be interested in trying it as a soy sauce substitute, because I do have an allergy. Thanks for this!
Me eyeing my 10 coconut palms...
8:02 - that centrifuge idea is bloody genius.
Actually solves a couple of problems for me...
Same with Salmiakki in Finland: "It's an acquired taste." and "You either love or despise it. There is no in-between."
I know plenty of people who are fine with it but have no strong opinion either way. It's also always amusing to see Finns act like ammonium chloride is some secret Finnish invention.
my fav candy though, herkullista!
I also just thought about this
Salmiak salt (sal ammoniac) is tasty, but I indeed grew up with it on and in candy...
I have a found and slight disgusting memory of trying salmiakki with friends. I remember everyone spitting the candy right after tasting it and one of them running for the nearest trash can. I ended up eating the whole bag alone since I was the only one that really liked It 😂
I'm in awe of that homebrew centrifuge! Taking the food science to the next level
Just watched your debunking healthy TikTok foods video where you ate 20g of cane sugar and said "The things I do for you." I think that sentiment can be mirrored with the vegemite. You're a trooper!
Well done figuring out a recipe for Vegemite. Others have tried, but you're the first I know of to succeed.
I guess it takes a food scientist to understand the alternatives. Not many have heard of stabilized yeast or seized chocolate
I can't say I'm impressed as usual, because watching you recreate the recipe and then alter it to make it enjoyable with other dishes REALLY raised the bar I feel in so many ways! You're such a great chef, scientist, teacher, & host. We are not worthy 🙌🏾
4:50 australians interviewing australiens about vegemite, in the background playing "Down under" ...😂
It never occurred to me that one day I'd really enjoy a 15 min video about Vegemite. Thanks Anne!
Better than trying to enjoy vegemite itself!
@2008ana. It seems a video is much better than actually experiencing home made vegemite.
We.. some of Sri Lankans do love Vegemite as well as Marmite. We make hot drink from those by adding bit of chopped onions, pepper and lime
Using a washing machine on spin cycle is brilliiant. When I was working in a molecular diagnostics lab we needed to spin very tiny tubes to remove solids. The commercially available centrifuges cost thousands of dollars, so we bought $40 salad spinners, put small racks in them for the tubes, and spun away. It worked perfectly.
We have our own version of comparable yeast extract in Switzerland. It goes by the brand name of Cenovis.
Born out of the philosophy of breweries: Nothing is thrown away.
It goes in the same family as miso, soy sauce, salted anchovies: fermented proteins to create a lot of umami.
Cenovis is a Vitamin suppliment here in Australia. That could be really confusing for Australian tourists
This video made me crave some cenovis and butter on bread ^^
I am German and from a generation where we ate Maggi seasoning on bread. So when I came to UK and got into contact with Marmite, I was a fan from the beginning. Nowadays we have nutritional yeast extracts here which are not produced by Nestlé and have a similar yeasty, salty, umami taste :)
And yes, I think it is an acquired taste.
Also german. Maggi and a hard boiled egg is the best.
Nutritional yeast is the best!
@@freddab.7110 maggi and avocado
Yesss! This comment right here!! Maggie mit Butter auf einer Scheibe Brot war mein poor girl‘s lunch 😅
Honestly I’m British and I HATE marmite
I love you Ann!
I do, too.
I cannot believe you used your washing machine as a centrifuge. Frigging hilarious and brilliant
I’m from Argentina and I experimented vegemite when i was 18 from an aussie friend and I loved it.
Que gusto tiene? No me lo imagino
American, here. I had an Australian roommate who introduced me to it via the storied Vegemite sandwich, and honestly i loved it. I usually keep a jar in my cupboard. I like it spread on toast with cream cheese, or on an English muffin with sharp cheese and over easy eggs
I now need to try Vegemite with some Colby.... Thanks for that idea!
I’m an American and I tried marmite in a London airport and I NEVER expected how salty it would be. Like nothing I’ve ever experienced before or since. But always a very fun video to watch Ann figure it out!
That was marmite, the original product/ Vegemite is made the same way but with added seasonings, flavours.
@@MrShnier The original product was actually made in Germany in the 19th century, didn't catch on and the license went to the UK which produced it and sold it as Marmite.
I am Canadian of Irish descent. I discovered Vegemite about 12 years ago. Eaten the proper way, on toast with butter with an optional slice of cheese is heaven to me!
Put the cheese on and then grill it in a toaster oven...
You can also mix it with avocado on toast and it works really nicely as well.
@@summerfield738 I will try that! Thank you for the suggestion!
Do you broil it to melt the cheese?
@llamasugar5478 I think you guys call it broil, we say grill, so yes grill/broil on top.
The food + science combo of your content is so fun! This video is a perfect example ❤
Growing up in the UK in the food rationed 50's the original Marmite was a favorite of mine. In my teens I spent almost a year in Melbourne and discovered Vegemite, which is so similar, maybe a bit less strong. I've lived in the US since the early 1980's and still have a taste and need for either version. My Niece in the UK occasionally sends me special Marmites like one made from Guinness yeast. My go to version now is Vegemite and in the squeezy bottle. To me they are all yummy. I haven't yet met an American who likes it - the couple I know who have tried it spread it on thickly like peanut butter and obviously it was too much for them. I really appreciate your scientific approach to this subject - keep up the good work.
I’m so sorry you had rash in control in the 50s. While your monarchy was eating everything under the sun.
I think that generally Americans are so used to sweet spreads that are/can be spread thickly. I once told one that you had to put it on thinly, and they said "what's the point of having it then" lol
I like Marmite. I presumed I would like Vegemite too as it seems so similar so I bought a jar. I do no like it at all. Whatever the difference is between Marmite and Vegemite- I hate it.
@@leep9458 I think that the base flavour is the same, but Marmite has more salt in it, so it hides the bitter beer flavour a bit more than Vegemite does.
😱 I suddenly got nostalgic! I'm from Uruguay and I tasted Vegemite 20 years ago as soon as I arrived in Britain, introduced (and promoted 😅) by awesome Aussie mates at the backpacker's hostel I was staying. They especially recommended it to me since I was a vegan back then. I remember it tasted a little bit awkward at first but then I loved it, since I love the taste of yeast. I never saw a jar again since I came back to South America. Great channel! 💪💪
When I was a kid and had a really bad case of gastro, our doctor told my um to make some pasta, it didn't matter if it was spaghetti, spirals, penne etc, but to put about 2 teaspoons of vegemite into the water it was cooked in. When it was finally cooked, he said to give me the drained pasta with nothing else on it, no oil, butter or sauce. The vegemite would give the pasta a little bit of flavour plus some of the nutrients, B group vitamins and so on would still be on the pasta and would help me get better.
40 years on I have used this with my own kids and it works a treat. The flavour is gentle on the tummy and seems to slow down or stop gastro's effects fairly quickly.
Wow, thats a cool trick!
Your ingenuity Ann is unmatched! I would love to see a recipe for the umami ganache!
This is fascinating to watch. Your ingenuity and depth of knowledge is always incredible to watch, but fully on display here.
I'm Ukrainian and tasted Vegemite while I've been to Sri-Lanka. Aaaand -- I love it so much! BTW, sometimes I'd like to eat it with the spoon only )
2:45 so happy you showed this reaction. It’s the best/funniest, and it was a collab with you, so it fits perfectly 😂
The fact she screamed for help 🤣
I love that your younger boy with the underdeveloped sense of taste is just "HARD NOPE" sensitive to most of the experiments. That really made my day. Great content as always, thanks!
Thank you Ann's family! i love that they help you in your videos! Sending love from eastern North Carolina, USA
Born and raised in the US. I grew up listening to Men at Work. Since I was a toddler I've wanted to try a "Vegemite sandwich". After 30 years I finally made it happen last weekend and I can't stop thinking about the stuff. It's so good.
I love Vegemite so this was so interesting to see how it is made. Yeast extracts have always been a bit of a mystery to me . I feel enlightened. Thanks Ann
I've never been to Australia or Great Britain, but I absolutely love Vegemite and Marmite!! Difficult to get locally, so I have to order them on the amazon store. Could you make a video on other Australian favorites? I'd love to try other things!
So so clever. A true Australian innovator ❤
This was great. My first taste was while working in Indonesia in 1989 with several Australian friends. We took a family trip to Australia in 2000 and they were able to try it.
Okay, I’m sold, I’m gonna go out to the store later and buy some Vegemite from the international aisle! I’ve never tried it before but have seen it become more common in stores the past 8 or so years here- always wanted to try it but heard horror stories from some of my teachers who had worked in Australia for a few terms! Now I’m curious to see the taste! Thanks Ann! ❤
You can also add a slice of cheese or some avocado to the Vegemite, toast and butter.
Apply the less is more principle & you will probably enjoy it more.
This was wonderful, you create such fascinating videos Ann, thank you!
In he UK there is a similar product called Marmite which has the same divisive opinions. Oftern when somthing is completely loved by some and completely hated by others with no middle ground we call it Marmite. For example " Taylor Swifts new album is so Marmite"
As a canadian who visited Aus for the first time this past July, there were a few unique Australian foods I knew I had to try, and Vegemite was one of them. I'm an adventurous eater, and i enjoy savory things, so didnt mind the taste of it, but I dont know if I'd go out of my way to have it again. My husband really enjoyed it though!
Thanks for another fun and informative video, Ann! I always enjoy what you do.
I’m so impressed, I work in products research and development and I wish I was half as innovative as Ann. You’re a genius Mrs. Reardon! And what a sweet family as well, please tell your son I love his Magnify shirt ✝️❤
Always good to see Dave
Vegeite is yummy we have it in New Zealand but Sanitarium Marmite is better followed by English marmite (sold in New Zealand as Promite).
Both Marmite and Vegetated taste yummy on toast with butter, in soups and stews, and even 1/2 to 1 teaspoon in cup of hot water as a drink.
Mmmmmmmmm.
I live in the Appalachian mountains here in the states. My neighbor who was from London introduced me to Vegemite on buttered toast and I loved it immediately! Some stores here sale but hard to find though
Also add avocado on top as well. Devine!
I've never been to Australia. I love that stuff.❤
0:48 omg Ann 😂 that bad?
I kept hearing that song in my head by Men at Work where a 'vegemite sandwich' was a lyric in it. That was the first time a lot of Americans heard about vegemite. Fascinating video, well done as always. Thank you.
4:29
@@niceguy191Thank you! Must've subliminally seeped into my brain!
I'm an American, and I like the stuff. Especially with butter on toast. I know a lot of folks find it to be kind of strong and salty, but there's something about it that grows on you very quickly.
Mate, try it with fried eggs on top of the vegemite toast, thats heaven !
Or even just thin-sliced tomatoes, with cheese, toast the lot so the cheese melts yum yum yum
Born and raised in Canada and my friend brought me some veggiemite and I love it!
This is the most Aussie video I've ever seen. "Down Under" playing in the background at the Vegemite party? Priceless!
I’m Filipino and I love vegemite! I was introduced to it in the 90s by an Aussie friend who was volunteering in Manila during that time.
Love it on toast!
I used to work for CUB in the R and D laboratory many years back. We used to make yeast extract in the lab on a small scale. To make yeast extract, you heat the yeast up to 55deg C for about 15 minutes, I think the pH was also adjusted, might have been 5.5. The yeast will autolyse then you centrifuge the slurry to separate the yeast extract from the yeast cell walls. The yeast extract is then concentrated in a vacuum rotary evaporator. To make Vegemite, Kraft throws in about 10% salt and a certain amount of malt extract and they also throw in yeast cell wall material to the mix. The cell wall material contains alpha gluten and is really healthy, I believe they used to use it for wound healing. Hope that helps. BTW love your centrifuge, brilliant.
I'm an American introduced to Vegemite later in my late 20s on a trip to Brisbane. I LOVE the stuff especially on toasted Japanese white bread with butter. In that example with Hugh Jackman, I actually use about 3x more than that...a blob about the size of a grape, but it took some time to work up to that amount. At first, it was a smear just barely visible on top of the butter. Yes, it's salty but that really yeasty flavor is what makes it awesome! I will report the rest of my family thinks it's vile.
I'm from Austria, yes , from up there ! A friend of mine living in Queensland sent me a jar of Vegemite with tipps how to eat, i like it ! Though i'm not born in Australia. Guess many imagine jam or marmelade taste, salty is unusuall to no Australians!
But i like it on buttered toast, hard boiled egg and a cup of tea ! 😋😋
I love your home made centrifuge btw. Excellent.
Excellent content, and as always your family participants are excellent.
your video production, storytelling, your scripts, your concepts... everything is so well put together ❤
love the simplicity of the washing machine centrifuge, awesome!!
I was introduced to Marmite as an adult in the UK and managed to develop a taste for it. Definitely took wanting your like it initially though!
You really deserve a price for your amazing research, creativity and effort!
I really enjoy watching your videos:)
I'm not Australian and have never been there but I actually really like Vegemite on toast. When I can find it, I eat it most mornings for breakfast. Sometimes add a little cheddar on top, it's great.
My brother was the one who first got me to try it on buttered toast, not sure where he got it from though but he also hasn't been to Australia.
I love unusual foods, appreciate Vegemite and adore home made centrifuges, food science, brewing and other fun stuff. Subscribing!
I just found your channel because my newly met girlfriend is Australian and I wanted to learn a bit more about what Vegemite is, and I have to say you're really lovely, Anne, and i love your channel!
This video was extremely timely, fun, and informative! Thank you so much!
EDIT: The improvised centerfuge was genius!
I really enjoy watching your videos. They are so interesting! Also love you and your family!
The most common use case for vegemite in my household is actually as a umami/flavour booster for stews - the vegemite flavour really adds to the flavour profile but the actual taste gets extremely subtle and my wife and kids couldn't guess that it was in the stew until I told them. Beyond that it is usually just me having the occasional vegemite on toast or vegemite + tasty cheese on crackers that uses up all the vegemite.
There’s a somewhat recent issue with getting it into Canada - we have had to use nutritional yeast and English marmite …There are people that have grown to love it that didn’t grow up with it. Lucky for me I have my daughter coming back from NZ with 2 of Vegemite and NZ Marmite -looking forward to doing a taste test,
OMG! Your content is still awesome and strong. So much cool food info. Love the debunking too! Keep up the excellent work.
Back in the 80s, I helped rebuild the Vegemite machine at Kraft Food in Otahuhu, NZ.
One of the most disgusting experiences of my life, but we stripped it down, CLEANED it, and replaced all the worn-out pneumatics.
It was a vile job, but it worked so much better when it was done.
The job was interesting, and it was a fiendishly efficient machine.
Thanks, Barry, for your guidance.
I'm in Europe and I first tried Vegemite when I started working for Australian company and the college brought it on his visit to Europe. I loved it instantly and now I always ask for more when anyone is coming from Australia :)
We have marmite its basicly the same. I never liked it as a child as my parents didn't like it. But had it mixed with mostly butter a few years back and started to like it.
Brilliant work. I take off my hat to you. We need more people like you on the world.
such a hilarious intro. Ive gone back and watched it over and over again to laugh. I have a very spacious heart for your channel.The most darling family.😍
I really love the Vegemite in chocolate products. I'm always bummed out when they're limited run is done. My favourite was the chocolate and Vegemite Boost Juice special that was around a few years ago. I keep hoping they'll do it again. It is just a different, better, way of making salted chocolate.
Vegemite and peanut butter together is amazingly delicious on toast. Please try
7:49 bruh, I never would have thought of this. So creative!!
I give you mad respect for the homemade centrifuge, that was brilliant!