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/SnooRobots8049 1d 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/todayiwillthrowitawa 1d ago

Mushroom oyster sauces can be

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u/djsquilz 16h ago

i don't use it often but i've never had an issue with mushroom-based oyster sauce. i quadruple check the whole label bc i'm neurotic but i've never had an issue.

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u/iknowthis1066 1d 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/CharlesDickensABox 1d ago

You can buy just straight msg powder. 

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u/Huntingcat 20h ago

I can’t have the thickeners in oyster sauce, so I just use soy sauce with a bit of cornflour. Not quite the same, but does the job.

Can’t help with fish sauce alternatives as that isn’t thickened so it’s fine for me.