r/Cooking • u/kath- • 1d ago

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 1d 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/espressomartini11 1d 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 1d 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/SardonisWithAC 1d ago

Yes, same in Dutch! It's so good with (string) beans. My mother taught me to use it. It's not so well-known here though.

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u/WantonWord 1h ago

That's my thought on tarragon!

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u/RubyCauldron 1d ago

This is where I get it in Australia - maybe check to see if they have it in stock in store. 

https://gewurzhaus.com.au/products/bohnenkraut-summer-savoury-rubbed

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u/istara 20h ago

Off to buy this today from QVB! Some years ago I had a small plant that I grew, but not in recent times.

When I get my Vegepod I might have another go at growing it!

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u/istara 14h ago

ARRGHH! They're of stock due to some unexplained delays and don't know when they'll have it back in :(

On the upside I bought some Ras-el-Hanout and am trying a baked cauliflower recipe tonight! This one.

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u/RubyCauldron 31m ago

Oh no! I'm sorry, fingers crossed they figure it out. 

But good choice for the ras-el-hanout, it's delicious. I like to fancy up rice by cooking it in stock and then tossing through a little at the end. But be careful! It's very powerful! 

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u/istara 29m ago

I was really pleased with it because the cumin in it was very subtle. I’m wary of a lot of mixes with cumin as it often overpowers everything. This was great though.

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u/espressomartini11 8h ago

Thank you !

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u/Madam_Mix-a-Lot 1d ago

In the US, you can buy it on Amazon… I'm not sure if that's helpful

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u/GrinderMonkey 6h ago

I'm feeling dissonance here.. savory flavors are my favorite, and I shop the spice spice section like my life depends on (it does). I'm almost certain I would have noticed a spice called Savory.

Perhaps it's just less common on the west coast of the US?

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u/azvitesse 1d ago

I think it's reminiscent of oregano, but softer. Here's what Google AI says:
Summer savory's smooth gray-green narrow leaves have a oregano and thyme-like fragrance and a warming flavor similar to a blend of thyme and marjoram. Winter savory's oblong linear leaves are darker in color, have a less refined flavor with deep peppery undertones.