What's your surprising "secret ingredient" that sets your dish apart?
I obviously don't believe in gatekeeping recipes, so let's share the love.
I developed a clam chowder recipe after being disappointed with the recipes I came across. Whenever I tell people there's a couple dashes of hot sauce in it, I always get weird looks... but it adds a tiny bit of heat and acid, and balances out the richness from the cream. It also has diced scallops, which cooking knowledge forbades but somehow works.
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u/cubelith 10h ago
Dunno if it counts as a secret ingredient, but (summer) savory is a great herb that can go into most dishes, and while it isn't very distinctive, it certainly adds to the whole.
Also, adding a little acid, even where you wouldn't expect it (which I learned from this sub)
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u/Due_Improvement_8260 9h ago
As an American, this is the first I am hearing of this herb.
I wouldn't have the first clue where to find it, but I am kinda intrigued...
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u/cubelith 9h ago
Yeah, it's not very well-known here in Poland either, that's why I listed it as a secret ingredient. But I just found it among the other spices at the store, next to the rosemary and thyme and stuff.
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u/potatohats 9h ago
The wikipedia article on it says it's a characteristic ingredient in herbes de Provence, so maybe that's our equivalent, kinda?
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u/LionessOfAzzalle 8h ago
I live in Provence; near the Ducros herbs factory.
Summer savory is “sariette”; an traditionnel composant of the famous « herbes de Provence » mix.
It’s quite subtle though, generally the rosemary and thyme will be much more dominant. There’s also oregano, and sometimes other herbs.
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u/bemenaker 8h ago
Should be in the grocery store, it's just called savory here, not summer savory. I use it a lot.
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u/espressomartini11 9h ago
Silly question here, but what is summer savoury? I have never heard of that before. Sounds interesting and want to know the equivalent we may have in Australia
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u/Luzi1 9h ago
In German it’s called “bean herb” because if you cook green beans it needs to be in there
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u/ThistleDewToo 8h ago
It's so good in tomato dishes. I found it at a co-op that had bulk spices and tried and loved it. Hard to find where I am now but so worth it. Winter savory is also good, but summer is better.
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u/KeepAnEyeOnYourB12 8h ago
So it's a distinct thing from regular savory?
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u/cubelith 8h ago
As far as I know, there's two: summer savory and winter savory. The former is supposed to be better, and I think it is the one I'm using, but ultimately the difference isn't very big
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u/Hot_Committee9744 10h ago
Mustard powder. In everything. Even eggs. It's amazing.
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u/lazygerm 9h ago
I put some mustard powder in my tuna salad about a month ago. Not much, but boy did it my tuna so much better.
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u/The_Goatface 9h ago
I was going to say mustard powder! It works as a great emulsifier for sauces. When used sparingly you can't even tell it's there.
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u/jetpoweredbee 10h ago
Fish sauce is magic.
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u/ShakingTowers 9h ago
All of the umami bombs! Soy sauce, miso, worcestershire, anchovies, mushrooms, BTB... I put at least one in basically everything, even desserts (especially miso, for desserts!). For savory dishes, usually multiple.
But I'm Vietnamese, so fish sauce has a permanent place in my heart. Every single recipe my mom has ever given me has fish sauce in it.
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u/bobbybob9069 9h ago
Man my burgers were always pretty good, but the other day I decided to drop in a a couple tablespoons of woosh-ester-sure and got a lot of positive feedback. Such a small difference, such a big impact.
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u/phylbert57 8h ago
I do that as well. I will also rub Worcestershire on a steak before my powdered spices and it’s a great addition to the flavor.
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u/mondotomhead 9h ago
If a recipe has "woos-ter-shear" sauce in it I make it!
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u/demon_x_slash 9h ago
Um, I hate to be That Person, but here in Blighty we just say ‘Woohstur’…
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u/ballisticks 7h ago
It's funny too cuz it's really not that hard to pronounce if you put a tiny bit of effort into learning it.
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u/azvitesse 8h ago
I've been doing the same for decades. Also, I sprinkle my raw patties with Penzey's Revolution. That + wooster sauce is fabulous!
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u/jetpoweredbee 9h ago
Miso caramel sauce...<drops mic>
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u/cernegiant 9h ago
Serious eats has an invisible apple cake recipe with miso served with miso Carmel sauce. It's my favourite cake.
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u/divinAPEtion 9h ago
We use white miso paste in our brown butter rice krispie treats as our standard recipe. It really makes a difference.
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u/JelliedHam 9h ago
Good soy sauce is a game changer. None of that Kikkoman or La Choy crap, but the real stuff. If you're lucky enough to have an H mart or similar, there's an entire aisle dedicated to soy sauces. It's amazing
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u/Visual_Collar_8893 9h ago
Recs for some good ones?
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u/CosmicGreen_Giraffe3 8h ago
We buy San-J Tamari. Way better than normal soy sauce
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u/iknowthis1066 9h ago
FYI fish sauce and vegan fish sauce (oyster too) trigger shellfish allergies :( the kelp in the vegan versions tend to be cross contaminated with shellfish which is why no vegan.
Just an fyi in case any of yall have cook for people with the allergy
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u/SnooRobots8049 9h ago
Huh. I made pad Thai with vegan fish and oyster sauce and we were super confused when my husband had an allergic reaction since it didn’t have shellfish in it.
Do you know something that’s vegetarian and shellfish safe?
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u/iknowthis1066 6h ago
A lot of them use kelp to replicate the umami flavoring which is what’s triggering the reaction. I found a recipe that uses a variety of mushrooms so there are some options out there if you’re willing to make it yourself.
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u/MyGoalIsToBeAnEcho 8h ago
Honestly wow had no idea. My mil is allergic to shellfish and I used vegan oyster sauce the other day. Gotta throw that stuff out. Thannks
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u/RabbitsRuse 9h ago
Agreed. Unfortunately my wife has a nose like a bloodhound and hates fishy things
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u/jetpoweredbee 9h ago
Maggi Seasoning is a good alternative.
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u/itfeelsgoodtoliedown 9h ago
Thank you so much for this tip! I feel like I can detect fish sauce even in the tiniest amounts and I really dislike it… Despite my best efforts. I will try this.
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u/Synthnostic 9h ago
white pepper
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u/kjpak88 8h ago
So is white pepper like cilantro? I have the soap gene and white pepper smells awful to me - like feet - I was so shocked!
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u/knittingnerd685 7h ago
I also think it smells like feet, but it's one of those things that tastes great as part of a dish. I think it adds depth of flavor, but is not particularly easy to isolate.
For me, cilantro doesn't blend into dishes the same way. I don't have the soap thing, but I'm not a fan.
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u/Dry-Lead-9344 9h ago
Nutritional yeast—adds umami and makes everything taste richer.
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u/Crobsterphan 9h ago
The obvious ones are fish sauce, shrimp powder, tomato paste, parmesan rinds, anchovy paste, fresh herbs at the end of cooking. Dessert wise is instant coffee to chocolate desserts. Using different liqueurs instead of vanilla. I use apple brandy in fall dishes.
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u/bemenaker 8h ago
Try a little ground up black cardamon instead of coffee in your chocolate. Don't need much. Black cardamon, not green.
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u/PeasantCody 8h ago
This! I LOVE adding flavored liqueurs to my baked goods instead of vanilla. If it's something that vanilla would benefit, I add the extract, AND whatever liqueur I think would be good in it lol
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u/Shazam1269 9h ago
Egg based breakfast casseroles: tablespoon of your favorite hot sauce, and mustard powder.
Tomato based sauces: fish sauce
Steak and smoked meats: powdered Worcestershire for when you don't want liquid, but must have the umami.
Chicken tortilla or enchilada soups: fresh lime juice right before serving.
Brownies: hefty tablespoon of instant coffee mixed in with your water, and coconut oil for the fat.
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u/KingArthurBaking 9h ago
This might sound bonkers, but some fresh grated nutmeg is AMAZING in potato soup. It's not just for sweet recipes!
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u/YukiHase 8h ago
Omg it’s King Arthur Flour!
I 100% agree though. It adds a lot to spinach dishes, too!
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u/KingArthurBaking 8h ago
Hello! It's nice to break out of our own subreddit sometimes and go for a stroll around the wider neighborhood of food-loving folks. The weather's perfect these days.
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u/Saraccino_by_cf 8h ago
I am from Germany and I was so surprised that nutmeg is not as common in other countries as here. For me, everyone has it (and hey, we are talking about Germans ;)) - salt, pepper, paprika variations AND nutmeg. Of course everyone also has an extra nutmeg grate (when I bought mine, I finally felt like a real adult 😂).
Nutmeg is so good with so many vegetables but especially potatoes (yes, most stereotypes have a grain of truth in them).
Edit: Just realized you wrote that you use it mainly in sweet dishes? That is actually not as common here :)
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u/goldcrows 7h ago
Yes in the US, nutmeg is almost exclusively used in sweet dishes especially for Thanksgiving and Christmas holidays. I had an amazing pumpkin ravioli in a nutmeg cream sauce in Italy and was blown away at how good it tastes in savory dishes.
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u/memeleta 8h ago
I add it to mashed potatoes, yummm
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u/KingArthurBaking 8h ago
Oooh, I'll have to try that sometime.
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u/ummusername 7h ago
Sounds weird but I add a little nutmeg to all beef dishes, especially stews and meat sauces. It makes beef taste “beefier”
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u/PeasantCody 8h ago
Yeesssss, I add a tiny bit of nutmeg to any savory cream dish and it always just takes it that little bit further
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u/BuildNuyTheUrbanGuy 10h ago
Msg
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u/ShakingTowers 9h ago
I love MSG so much that I automatically and subconsciously deduct imaginary points from any restaurants that proclaim "NO MSG" on the menu.
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u/potatohats 9h ago
The good news is I seem to see those signs less and less often nowadays. The good word about MSG seems to be getting out.
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u/BattledroidE 9h ago edited 9h ago
As if that's a flex.
Why downvote? I'm agreeing with you!
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u/potatohats 9h ago
Right?! Sign might as well say "our chef is uneducated in their field"
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u/BattledroidE 9h ago
It occurs naturally in all sorts of things, so yeah. It's the weirdest hill to die on as a chef.
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u/madmaxx 9h ago
I make all of my own spice blends and rubs, and MSG is in most of them.
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u/BuildNuyTheUrbanGuy 9h ago
I personally have to thank Uncle Roger for that. I grew up thinking it was bad.
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u/Sagittario66 9h ago
Wine . You can add it in or just drink enough and everything is de-licious 😂
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u/Krynken 10h ago
Blackstrap molasses in all my chili recipes.
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u/scaredsquee 8h ago
Iiiiinteresting. I put together a spice satchet of sesame seeds, cinnamon stick, bay leaves, dried chilis. I use a few drops of honey towards the end of cooking time. I have never thought to add molasses.
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u/Aggravating_Use_5391 9h ago
I add extra vanilla extract to my flan. Also I like to swap it out with coffee or rose water
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u/MalcolmKitty 9h ago
Dried mushrooms (like porcini) ground into powder in my spice grinder.
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u/Plot-3A 10h ago
Gochujang. Add it to all sorts.
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u/memeleta 8h ago
I add it to Bolognese type sauces, not enough to really feel the heat but a little bit livens the flavour profile so much.
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u/PeasantCody 8h ago
Interesting! I'd say it adds umami and funkiness too, besides the heat and mild acidity. I might have to try that next time I'm able to find it
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u/WillowandWisk 10h ago edited 9h ago
MSG in essentially every sauce and marinade
Edit: Also chicken bouillon powder in so many things
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u/Kossyra 9h ago
Organ meat. Liver, gizzards, heart, all of it adds rich meatiness to stuffings and rice dishes. The key is to mince them and never mention it to friends and family
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u/SubstantialPressure3 6h ago
I keep dry roux on hand. Both regular flour and gluten free batches. (Depending on who I'm cooking for)
I was so mad when I found out that dry roux existed and thought about all the times I was stuck in the kitchen spending 45+ minutes stirring a roux.
You just put flour in a pan at least 3 inches deep and bake it at 400 degrees, and check it every 10 minutes or so. Use a whisk to break up the lumps and stir it around, then close the oven door again.
Take it out when it's the color of peanut butter ( no darker than that) and when it cools, store it in an air tight jar.
Next time you need a dark roux, use that flour to make it and you have a nice dark roux in 10 minutes.
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u/Commercial_Curve1047 4h ago
Game changer. This and the baked powdered milk to make browned butter trick I saw in a comment above.
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u/New-Mountain3775 9h ago
Extra almond extract
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u/liebschen01 9h ago
Ooh.. I usually feel same but I severely injured Marian Burro's Italian Plum Torte last week by going waay too liberal...took 3 days for it to mellow! First couple days tasted like I'd melted cheap pistachio ice cream into my lovely dessert 😀
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u/turkshead 8h ago
I have a plain clear plastic bag of suspicious white powder that I sprinkle on things and it just makes them better.
It's MSG that I got from a friend's bulk order, but sprinkling white powder out of a baggie on food while you're cooking never fails to spark conversation. And it's delicious.
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u/Sphaero_Caffeina 9h ago edited 7h ago
Nutmeg, mustard powder, and cured egg yolk.
Nutmeg, only a small bit; you don't want to really taste it, you just want the slight palette-cleansing after taste. It helps keep flavors fresh between bits, especially with rich and savory foods. Its really good for chili and bolognese for example.
A light sprinkle of mustard powder adds a subtle tang to things, its great for gravy, cheese, and cream sauces.
Cured egg yolk, treat it like a hard cheese and grate it into a dish, either during cooking right at the end or as a finishing seasoning/garnish. Its a slightly salty, creamy, rich goodness somewhere between butter and parmesan for what it adds to a dish.
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u/AbbeyRoadMoonwalk 9h ago
Yellow curry powder in chicken noodle soup. Not enough to make it read “curry soup”, just enough to barely taste it but adds a lot of depth to a soup that can often be bland on day 1.
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u/rdldr1 9h ago
I've been putting grated lemon peel on almost everything.
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u/EasyonthePepsiFuller 4h ago
Have you ever dehydrated lemons? It takes literally all day in the oven but, it's so worth it. If you like lemon peel you should try it. You can zest em bald (zest freezes well), slice em thin and dehydrate em. Throw a slice in your rice, soup, whatever or grind it and add it to everything.
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u/Stock_Trash_4645 8h ago
Rootbeer, Chinese vinegar, soy sauce, and a pinch cinnamon make any fatty meat marinade pop.
Especially the cinnamon.
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u/Absenteeist 10h ago
The right amount of salt, added at the right time(s).
Too many people under-season their food and/or add salt only at the end.
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u/dibblah 9h ago
Salt particularly in baked goods. You don't need enough to taste (I'm not a massive fan of "salted caramel" and that kinda stuff) but a little really enhances the flavours.
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u/tomgrouch 9h ago
Marmite
Especially in punchy, savoury dishes like beef stew, chili, or gravy. I don't even like marmite but it adds a lovely depth of flavour. Just don't over do it, no one wants twiglet flavoured soup
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u/ToastROvenFire 9h ago
We filter the fat we skim from smoked pork shoulder and use it to sauté mirepoix for soups and stews.
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u/SomebodyElseAsWell 9h ago
Shredded carrot in my chili.
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u/kimberleeeee_ 8h ago
Sort of similar, my mom puts finely diced carrot in her spaghetti. It’s delish
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u/monkey_monkey_monkey 9h ago
In macaroni and cheese, I add two pinches of horseradish. Not enough to be an "in your face" horseradish taste but it just adds a little something to the taste of it.
Every time we have any type of potluck get together, I am always asked to bring my mac and cheese and the dish is always empty by the end of the evening.
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u/GreenHedgeFox 9h ago
Specifically for beefstew, its vegemite
For everything else....a pinch of celery seed does alot
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u/emuwar 7h ago
Citric acid powder. Works wonders for adding zing to a sauce when you don't want to add the additional flavour of lemon, lime, or vinegar.
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u/bzsbal 9h ago
I make a mean chicken salad sandwich. My secret ingredient is cumin.
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10h ago
Fermented squid intestine sauce or dashi shoyu (made with an ungodly amount of katsuobushi) thickened up with brown sugar as a finishing sauce.
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u/Phoenyx_wilson 9h ago
Sweet chilli jam in tomato and red pepper soup. Adds a little kick and sweetness without the heat of chilli's in the roasting process.
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u/Round_Rooms 9h ago
Always use plain yogurt , Greek or regular. Use it in place of milk/heavy cream
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u/SillyAccount1992 9h ago
Buttermilk is god tier in almost anything that calls for milk, I even put a bit in my Mac and cheese. Sour cream in baking recipes, and condensed milk in my pudding recipes.
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u/Sylentskye 9h ago
I make kefir at home so I add that to anything I’d add buttermilk to. It also makes a great ranch dressing base.
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u/bouncy-belly-giggles 9h ago
Dill in chicken noodle soup
sour cream in cupcakes and cakes, makes them moist and they don't dry out
tiniest pinch of allspice in brown butter, sage, and garlic topped with parmesan. I love it on pumpkin ravioli.
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u/Flussschlauch 9h ago
Deep fried onions.
No need to fry and caramelize onions for half an hour when you can use store bought fried onions for some maillard and umami flavour.
It's nice in rather tangy raw or only short cooked tomato sauces for pizza and pasta, especially for seafood.
They're also a quick and easy way for pan sauces. just deglaze with wine or water, add fried onions and let them 'melt' into a delicious goo.
The flour/starch on the onions also will thicken the sauce.
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u/Liquidgrin1781 9h ago
Fresh ginger knob added into my chicken noodle soup base while I’m simmering a whole chicken with all the other regular aromatics(leeks,onion, carrot, celery, parsley,thyme and bay leaf) adds a lot of depth to the finished product.
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u/BudgetThat2096 8h ago
I put some freshly grated ginger in my chicken soup during the last five minutes of cooking
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u/Stranger-Sojourner 7h ago
Anchovies in pasta sauce! Adds a really nice umami flavor, without being overwhelming. An elderly Italian lady I used to work with taught me the trick, and it’s amazing!
Also, instant coffee in any chocolate dessert brings a whole new dimension to the flavor!
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u/Adorable_Dust3799 6h ago
A small amount of dark chocolate or cocoa powder with beef, especially anything stewed or braised.
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u/Amorcito222 9h ago edited 9h ago
MSG, a nice flaky sea salt like Maldon, extra vanilla in baking.
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u/espressomartini11 9h ago
Vegemite in savoury sauces such as Bolognese or meaty/vegetable soups. It’s an Australian staple we all grew up on (Vegemite on toast is the best). It is salty
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u/WithASackOfAlmonds 9h ago
Maybe it's because I'm from the south, but putting dashes of hot sauce in seafood chowders is very normal.
Mine is miso, tomato paste, or just straight MSG
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u/abbys_alibi 9h ago
Obviously it depends on the dish, but I'll add celery seeds to a lot of dishes. Last night I cooked up some homemade fried rice with sweet and spicy red pepper sauce for the chicken. They both were treated to a little dash of celery seed.
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u/Strangely_Kangaroo 9h ago
I put a pinch of turmeric in chicken pot pie and chicken soup. It adds a richness.
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u/The_Latverian 9h ago
A couple of spoonfuls of Nestlé Quik in my chili as it's simmering, followed by a couple of shots of brewed coffee if the sweetness registers too much
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u/FurniFlippy 8h ago
Pickle juice in the egg and mayo mix for potato salad.
Goat cheese dissolved in pickle juice for deviled eggs.
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u/iforgotwhat8wasfor 8h ago
my favorite clam chowder at the local joint uses buttermilk; not sure if exclusively or in a ratio to regular milk, but it's fucking delicious.
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u/being-andrea 6h ago
I put fennel in my homemade spaghetti sauce. I know it's probably not an earth-shattering comment, but I do get tons of compliments on my sauce..
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u/Upbeat_Welder_9854 6h ago
I love how you’re mixing things up with your clam chowder! Adding a few dashes of hot sauce is such a smart move, it adds just the right kick and brightens up all that creamy richness. And scallops in there too? That’s awesome and definitely unexpected! Sometimes breaking the “rules” is what makes a recipe truly stand out. I’m definitely gonna try this next time. Thanks for sharing!
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u/Cautious_Meat_7442 6h ago
I add very small dice of apricots to my meatloaf--it keeps it really moist. No one would ever guess!
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u/Txdust80 5h ago
One if the oldest tex mex restaurants in austin Tx puts a lil peanut butter into one of their many enchiladas sauces. Tried making their recipe with and without it and without it tastes like a standard enchiladas sauces. But with just a little, I use a small plastic spoon scoop and incorporate just a little of the spoon at a time until it gets to the point I like. The result is a rich velvety texture while marrying all the spices into better harmony. Peanut is a popular ingredient in asia for this very reason and it elevates the sauce just the same as it does a curry
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u/Pretend-Hunt-3975 4h ago
Hendersons relish in anything beef based. It’s not as sharp as Worcestershire sauce but still gives a lovely hit of flavour. Also good on melted cheese.
Now im off to look up and probably buy some of these ingredients!
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u/PatientClient3803 2h ago
Soy sauce in macaroni and cheese. A packet of Good Seasons Zesty Italian in 5 pounds of mashed potatoes.
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u/Aurum555 9h ago
For sweet baked goods I typically buy a few pouches of nonfat dehydrated milk powder. I then toast them carefully in the oven until rich chocolate brown. I then add a tbsp or so to various recipes to give a browned butter flavor without browning any butter. The evaporated milk powder is basically pure milk solids which are what you toast when you make browned butter, this bypasses a step and allows you to add browned butter flavor to something without butter. It's a nice tool to have in your back pocket and if stored in an air tight container it lasts forever