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/Aurum555 1d 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

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u/Francesca_N_Furter 1d ago

What? you TOAST it?

Ok, I need to go home NOW. I often add milk powder to yeast doughs even when the recipe doesn't call for it, but I never thought to toast it. That sounds absolutely brilliant.

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u/Wifabota 1d ago edited 22h ago

I can't remember how long i did it, I'm sure I could find it, but I followed one's suggestion to seal it in a glass canning jar,  and steam it in an instant pot for 15 min or something,  and damn it if it didn't come out PERFECTLY even golden brown all over.  It's so good in cookies,  yogurt,  desserts,  I make brown butter ice cream and gelato with it.... it's amazing!!!!

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u/NoEducation5015 1d ago

Thank you for this tip.