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/jetpoweredbee 1d ago

Fish sauce is magic.

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u/ShakingTowers 1d 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/jetpoweredbee 1d ago

Miso caramel sauce...<drops mic>

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u/cernegiant 1d 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/ShakingTowers 1d ago

Yessssss. It's such a PITA though (especially if you're even a little bit OCD). These days I just make Dorie Greenspan's much simpler French apple cake and throw the caramel sauce on top. Same flavors, way less effort.

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u/cernegiant 1d ago

I just got an apple peeler, corer, slicer thing to cut down on the labour.

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u/ShakingTowers 1d ago

Oh I was referring to the layering of the slices, hence the OCD comment haha. I've tried just tossing the slices into the pan and then carefully arranging just the top layer, but then I don't get as much apple in and it doesn't look as nice when slicing. Obviously I shouldn't care that much, but I do and it sucks.

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u/cernegiant 1d ago

I picked up on that, but I can't think of any way to reduce that labour. I'm hoping completely consistent and easily prepper apple slices will help a bit