UHH-MAMI - Q&A with Frank Lantz

We had the privilege of finding out all about Michelin-starred chef, Frank Lantz’, inspiration and passion behind Uhhmami, an innovative range of vegan flavours designed to elevate any plate with richness and depth. 

What inspired you to develop these delicious, vegan flavours and bouillons?

For as long as I’ve been working with food, it’s been all about flavour. It’s as simple as that, but in practice it’s a little more complicated. In classic cuisine, things that taste good are often made up of many individual layers that build on each other to create a greater whole. During my time as chef and head chef in gourmet and Michelin-starred kitchens, we literally spent days cooking the broths and stocks that formed the backbone of our flavour profile. Beef bones and chicken carcasses were roasted, cooked, sieved, reduced, tasted and so on. Fish bones and seafood simmered under constant supervision to ensure that unwanted bitterness and other off-flavours didn’t ruin our broths. In other words: Producing a high-quality broth or stock requires a lot of time, a lot of animal raw materials and a high consumption of electricity and gas.

Why not just use standard vegetable stock cubes or powders?

The easy and cheap alternative has been stock cubes. These are made from undefinable and questionable ingredients and huge amounts of salt, making them difficult to work with in cooking. The frustration at the absence of a proper alternative became the motivation for creating a green and easy-to-use product with high quality and great taste, without the use of all manner of additives. I call the result Uhhmami. Uhhmami is a range of broths and flavours that can instantly add new depth, complexity and flavour to your dishes.

What goes into these flavours?

The flavours are created in the same way as when I worked in a professional restaurant kitchen: from scratch and with good ingredients. The products have been sautéed, fried, dried and fermented until I reached a result that is on par with old-fashioned, slow-cooked broth.

What exactly does Umami mean?

Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is a Japanese word that translates to “pleasant savory taste,” and is often described as a meaty, savory or brothy taste.

Why make a range of vegan flavours?

It is difficult to predict the future of food with certainty, but there are indications that plant-based foods will become increasingly popular and prevalent. There are several reasons why this may be the case. First, the environmental impact of animal agriculture is a growing concern, and many people are looking for more sustainable food options. Plant-based foods generally require less water, land, and other resources to produce than animal-based foods. Second, concerns about animal welfare and ethics are driving many people to adopt vegan or vegetarian lifestyles, or at least reduce their consumption of animal products. Finally, advancements in food technology and innovation are making it possible to create plant-based alternatives that are increasingly similar in taste and texture to animal-based foods, making it easier for people to make the switch to a more plant-based diet.

At The Source we have 3 of Frank's flavours availble to buy as refills or in pre-filled jars. Read Franks take on these flavours and his Chef's tips on using them. See the full range here

Truffle’ish:

‘Truffle’ish is not designed to replace fresh black truffles – nothing can or should. On the otherhand, this variant is a great alternative to truffle oil and puree. The aroma and flavour of truffle-ish is simply purer, and it’s even cheaper than the aforementioned products. You can incorporate Truffle’ish in any context where you would normally think a dose of truffle would be nice: in a truffle or mushroom stuffing, in a hummus, in dressings, light sauces, risotto and pasta’.

Chefs Tips:

• Truffle dip deluxe: Take your snacking experience to new heights with a dip made from Greek yoghurt, black pepper and Truffle’ish – perfect for potato chips and vegetables
• Make an umami-rich truffle stock by mixing Truffle’ish and Beef’ish. Use it for risotto, mushroom soups and the like
• Does your pizza need a dose of truffle? Make a delicious spread by mixing Truffle’ish with cream cheese or hummus. Spread it on the pizza base and finish with your other favourite toppings for an unmistakable truffle experience
• Make a creamy truffle sauce by boiling cream in a saucepan with Truffle’ish. Use it with freshly cooked pasta and watch the joy spread

Bacon’ish:

When you stop for a moment and think about why bacon is so appreciated, it’s not so much the experience of chewing bacon, but rather the delicate notes of smoke, salt and umami. These are the nuances we’ve strived to capture in Bacon’ish, which can give the impression that a dish contains bacon even if it has never been anywhere near the real thing.

Part of the secret is lots of baked red peppers and onions, which provide the sweet umami flavour that bacon is so prized for. Once Bacon’ish has reached its powdered form, it is smoked to complete the scent and flavour profile as we know and love it. Try it in a spaghetti carbonara, simmered dishes and ragouts or with vegetables for an extra shot of umami. It also works great in a bordelaise sauce, where the smoke and sweetness of the peppers bring out just the right notes.

Chefs Tips:

• Make the perfect plant-based BLT sandwich by sprinkling Bacon’ish on tomato and lettuce between two pieces of toast
• The flavour of bacon is part of a classic carbonara – bring it out by adding Bacon’ish to the dish
• Take the flavour of your chili con/sin carne and Bolognese to new heights with a sprinkle of Bacon’ish, which adds just the right amount of sweetness and smoke to the dish
• Make the ultimate baked potatoes by sprinkling Bacon’ish on the potatoes with olive oil before they go into the oven. The unctuous smoky character will add a whole new dimension of flavour to your baked potatoes
• Enhance the flavour of your dishes with quinoa, grains and stir-fried vegetables by adding Bacon’ish, which brings just the right smoky notes and umami to the dish 

Beef’ish:

I once ”tricked” my family by serving a sauce made from Beef’ish, without them realising that it was vegan and didn’t contain a single beef bone. They almost didn’t believe me, but they cleaned their plates. Beef’ish really does have strong flavours. The model is the concentrated beef broth, boiled for days, which had to be able to complete even the strongest stew, white sauce or sauce. Use it in classic or vegan stews, or let it be your best friend when making clear soups and sauces.

Chefs Tips:

Try Beef’ish in a sauce with chopped tomatoes and baked peppers, blended, sieved and flavoured with red wine

• Boost the flavour of your stews by using Beef’ish as a base – it really brings life to the flavour experience
• Create the deepest and richest ramen soup with Beef’ish – an umami bomb of a flavour enhancer – with no cheating and no additives
• If you want your risotto to have deeper resonance, use Beef’ish as the base
• A beef soup is the perfect way to warm up both body and soul, especially during the cold months – so use Beef’ish for a legitimate vegan alternative
• There’s hardly a sauce that doesn’t benefit from a sprinkle of Beef’ish, whether we’re talking about baked sauces, cream sauces or something else entirely
• Add a dash of Beef’ish to your vegetables, and they’ll take their umami richness to the next level