Bests & Worsts Reviews from Amazon

Yep. Up, up, down, down, left, right, left, right, B, A for your kitchen. I've only used the Umami powder once. But I made one of the most amazing steaks I've eaten in my life. * USDA Prime Porterhouse steak. * I used salt and pepper. And then a generous sprinkling of the Umami powder. * Sous vide bath for a little over two hours at 131F. * Pan seared with butter and a Searzall on top to minimize grey banding. I've had some excellent expensive steaks in my life. This was arguably better than any steak I've ever had --non-Kobe/Wagyu, and probably up there with some of those ridiculously marbled steaks. The flavor that the Umami powder brings out of the steak is on the level of a dry aged steak.. dare I say better? I literally had 30 day dry aged steak (without the umami magic but pan seared with butter) along with the umami enhanced porterhouses and the steaks were almost on the same level. The porterhouse won out because the filet brought tears to my eyes.