Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
I try to remember that book “salt fat acid heat” when i am making up a dish from the food in the fridge/pantry when trying to decide what might work.
Nandos medium hot sauce in chicken stews.
Cheeky
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I feel like this is a reference or an in joke?
Here’s an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess
Your comment almost made me faint like a posh Victorian aera woman.
Lasagna is like sex. There will be a soggy mess at the end but it’s sorta worth it
Dashi. Makes dishes get a lot of umami.
This is an American problem, but I discovered Amish butter a while back and haven’t looked back.
It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and it’s the same price as regular butter, but that depends on where you are in the country.
I lived in Lancaster / Lebanon, the heart of Amish country, for over 30 years and have never heard of “Amish butter”.
This stuff? Comes in 1 lb or 2 lbs logs? Maybe a different brand or packaging?
Idk what you call it but I’ve seen it at Acme now.
Interesting. I’ve never seen that before. I’ll have to keep an eye out for it.
I suppose there they just call it “butter.”
Only one way to find out. If there are any Amish in this thread please respond and share your experiences
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Balsamic vinegar hits both of those
Coffee: just put like a 16th or 32nd of a teaspoon of cayenne in the grounds, gives a depth of flavour people love. Just a miniscule amount, they should never spot it for what it is.
Specifically cayenne?
Yes, for a specific effect. It gives a smoky depth of flavour and much improves some shitty coffees. The dude here saying a pinch salt, that works too but a different effect.
Use a real fucking measurement Jesus christ
It is a “real fucking measurement,” just not one you use. 1 US teaspoon is approximately 5 ml.
I recognize that US measurements are stupid and don’t make any sense to those who don’t use them, i.e. the entire rest of the world, but that doesn’t mean they aren’t real measurements.
Don’t get me wrong, I totally wish I didn’t have to have a chart giving me conversions between teaspoons, tablespoons, and cups on my fridge, but recipes in the US are all in our dumb measurements so it’s what we’re used to. I also wish everything would be measured by weight instead of volume, but here we are.
expressing a 16th of a teaspoon in mL is just awkward. I’m Canadian, believe me, i understand both systems perfectly well and use what works best situationally.
A (1) teaspoon might be used as a measurement. 1/32 of a Teaspoon is asinine.
They literally make the spoons for measuring it.
what the fuck are you talking about? They didn’t make teaspoons for measurement purposes… It’s right there in the name.
is this a joke or are you just retarded?
Admittedly, yeah. Technically in the US’s stupid system that should be “a half pinch.”
A pinch being 1/16 teaspoon.
Lol, of course they have a name for it
Are all those recipes that call for a “pinch of this” or a “dash of that” suddenly making more sense to you?
I just thought it meant “a bit”, and it basically does because noone can really measure a 16th of a teaspoon
About a quarter of a millilitre.
“…and then just add .03 pounds of coffee per .0005 tons of cayenne and you’ll be the toast of the town!”
Are fractions upsetting?
A “table spoon” is already not a proper unit, fractions of it are just abhorrent
Americans use sticks and tablespoons to measure butter and it does my fucking head in. A tablespoon of oil, however, is perfectly acceptable.
learn to cook
MSG
King of Flavour
The magic spice
The MSG must flow!
A few years ago I got a big shaker of just straight MSG crystals in the “ethnic foods” aisle of the grocery store, and I put it in so much stuff. It just makes everything taste better. Particularly anything umami
In Switerland you can get it by the kilogram and in some supermarkets there is an entire aisle just for MSG.
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As a filling?
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Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.
I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph
Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.
Do you use fresh or dried curry leaves?
Both. Although dried ones stay longer and are easier to crush by hand.
Good to know since dried are much easier for me to get hold of.
Half a teaspoon of mustard to any creme-based sauce. People dont think it will taste good but once you try it… Doesnt matter if you dont like mustard on its own. But it just adds that different flavor, dinilar to how salt changes it, without wanting the dish to taste like salt.
And it helps the emulsion! Keeps everything thick and creamy.
I do a similar thing but with horseradish. Just a hint of it is enough to improve the sauce
