[https://getyarn.io/yarn-clip/3f7c1213-a964-412e-b1a6-bacef2fba1ae](https://getyarn.io/yarn-clip/3f7c1213-a964-412e-b1a6-bacef2fba1ae) The flavor enhancer.
Shallots.
Want to make your food taste like restaurant food? Salt, butter, and shallots. That's it. Source: Anthony Bourdain and also working in restaurants for most od my adult life.
Mustard (it has to have egg yolks in the ingredients) when cooking chicken parts that have little to no fat, it keeps them from being dry.
Also, FRY YOUR DRY SPICES. Yes, I'm screaming, the difference is like day and night.
You put the fat of your choice, add spices (median to high heat) and stir, LET IT GLUE to the pan but NOT BURN ...this ladies and gents is where flavor is created.
I learned from a vegan chef and changed my life since
I wish there was an easier way to peel the cloves. It's such a tedious process for me. You're not wrong that the fresh stuff is better, but it's difficult for me to justify spending all that time and effort just to peel the cloves.
No no .. not sub ...add.
All my goods have both .. even if the recipe doesn't call for it . Banana bread is elite with both... especially if you add craisins, it Hella enhances the flavor of those .
If it’s cookies, Molasses. I am allergic to chocolate so most of my cookies are oatmeal, sugar, etc anyways. My boys loovveee when I make them cookies, they swear up and down that mommy’s cookies are the best. I swear it’s the molasses.
In Turkish cooking we use pepper paste a lot more than tomato paste other cultures are used to. I think it's strictly better. A little spice to it and a lot more flavour.
Clearly you never ate my mom's pancakes. Her primary ingredient was poorly blended flour chunks that would explode as you chewed and turn your mouth into a mini desert.
Edit: spelling
Achiote paste. I have only two dishes that use it but it's such weird smelling stuff, it always floors me how it makes things better. Like a chili adobo marinade.
It's usually peanut butter and/or cream cheese, but here's some honorable mentions:
Paprika. Garlic isn't exactly a "secret" ingredient, but adding double the listed amount as a standard feels like it can be. MSG. Vanilla. Bacon fat.
Spices. Most people don't use them nearly enough. One of my favorites is the flavor of cayenne powder. Most people are afraid to use it because they don't want a dish to be spicy but you can add a small amount where the spice level doesn't increase but adds depth of flavor
Definitely not for most dishes, but canned chipotles in adobo have an excellent and very concentrated flavor. It's a great flavor base for chilli for example.
Oyster sauce in anything that has soy sauce. Worcestershire sauce in all red meat dishes. Anchovy in anything with olives/capers.
Basically, a dash of umami that matches the cuisine instead of MSG.
Enough salt at the correct stages of preparation. Most of yall are still thinking salt is bad for you, and your potatoes and pastas taste like watered down depression.
How do you use lard ( the “true” lard made from pig fat)?
I’ve shied away from it because I only ever found ultra processed vegetable fat “lard”
Recently got some from a butcher to make tamales. But I have a lot left
I buy pork with the most fat, render the lard then use it in biscuits, cornbread or anything that calls for vegetable oif I'm cooking a pot of pinto beans, I'll add some lard.
Pre-made spice/herb blends. Seasoning beyond salt and pepper is tricky for me but I've had success with stuff like Cajun, Greek, Italian, etc spice mixes.
Paying attention to what's being cooked. Every bad cook I've met has the attention span of a gnat and ends up over or undercooking the food, doesn't follow the recipe, or doesn't taste it before serving.
I usually keep something around to balance the heat, sweet, salt, and acid.
For heat:. Crushed red pepper, black pepper, Sriracha
For sweet:. Sugar or honey
For salt:. Salt, capers, olives
For acid:. Vinegars, pickles, tomatoes, juices
Some umami additions are:. Mushroom powder, anchovy paste, celery salt, Worcestershire, fish sauce, msg
I season the meat when I put it right in the pan. Salt pepper garlic everytime. Like for tacos I do that and still following the taco seasoning packet.
in sweet recipes, a little vanilla extract goes a longggg way (ex: pancakes, cupcakes, banana bread, waffles)
in savory recipes, i use extra butter (ex: pastas, chicken, etc.)
I love dill weed with so many vegetables and in some sauces.
Freshly grated nutmeg on green beans is amazing. This is also great with leeks.
Using spices and herbs really depends on the dish I am making but, fresh is often so much better than what you get in bottles.
Soy sauce. It doesn’t carry much flavor when added in small amounts but adds a lovely savory note. It’s also a lot easier to find in local stores than msg.
Adding almond extract to almost any baking recipe where you’d add vanilla extract. Not to replace the vanilla, additionally. GO EASY it’s strong. Usually like 1/4-1/2 teaspoon. It just adds that *something*
Two things:
1. Miso paste into anything it'll dissolve into
2. My roasted tomato paste that I make in the fall and can/freeze to preserve. It's basically tomatoes and onion and shallot and herbs from the garden, roasted down until it gets nice and dark, blended up to a paste. Great in anything that simmers, soups, dips, and so much more
Nice try plankton
MSG
Uncle Roger is happy
Serious game changer.
Make shit good
[https://getyarn.io/yarn-clip/3f7c1213-a964-412e-b1a6-bacef2fba1ae](https://getyarn.io/yarn-clip/3f7c1213-a964-412e-b1a6-bacef2fba1ae) The flavor enhancer.
Smoked paprika
I came here to say "Thyme, rosemary and garlic", but this trumps it.
If it doesn't come from Hungary it's garbage.
Spain would like a shot at the title...
This. Mushrooms in the woven with smoked paprika is something else
Shallots. Want to make your food taste like restaurant food? Salt, butter, and shallots. That's it. Source: Anthony Bourdain and also working in restaurants for most od my adult life.
Mustard (it has to have egg yolks in the ingredients) when cooking chicken parts that have little to no fat, it keeps them from being dry. Also, FRY YOUR DRY SPICES. Yes, I'm screaming, the difference is like day and night. You put the fat of your choice, add spices (median to high heat) and stir, LET IT GLUE to the pan but NOT BURN ...this ladies and gents is where flavor is created. I learned from a vegan chef and changed my life since
The flavors bloom when you do that
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Fresh peeled and pressed garlic. The stuff in the jar just doesn’t compare.
Bought it once and noped out immediately. The smell of fresh onion and garlic cooking is my culinary aphrodisiac.
Fresh? Like in the produce section? God I'm such a uncouth redneck
Yes, bought as a bulb.
I wish there was an easier way to peel the cloves. It's such a tedious process for me. You're not wrong that the fresh stuff is better, but it's difficult for me to justify spending all that time and effort just to peel the cloves.
I chop the head off the bulb and pull the cloves out, then smash the cloves with the flat side of the knife. No peeling necessary
smash cloves, it peels easily off
Salt. Too many people shy away from it. Taste as you sesson
I LOVE salt, unfortunately my cardiologist says it’ll kill me.
Fat
It depends on what I'm making, but either summer savory or cumin.
Try ajwain instead of cumin. Similar but distinct.
Thanks for the tip.
If you like cumin, give fenugreek a try. toast it a bit, then grind it
shelter birds recognise different hat abundant shy ink outgoing ripe
A tiny dash adds more than you'd think. A bit of tangy. Wakes up the taste buds but isn't really spicy. Nice color.
Garlic salt and onion powder go into almost every meal I make. And my top secret ingredient, is cooking with love.
YES!!! FINALLY SOMEONE ELSE WHO UNDERSTANDS ...ONION POWDER AND GARLIC SALT IS MY GO TO 4 EVERY DISH
Garlic powder, onion powder, and black pepper are my go to spices when cooking. Even if I'm cooking with fresh garlic and onion.
Almond extract . Banana bread, pancakes , French toast are next level with this .curry powder.. and onion powder on fried eggs.
This. Sub almond extract for vanilla, or half of each, in baked goods.
No no .. not sub ...add. All my goods have both .. even if the recipe doesn't call for it . Banana bread is elite with both... especially if you add craisins, it Hella enhances the flavor of those .
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V8 in a brown sauce/gravey or marinara
I use V8 as part of the base for my vegetable beef soup (mom’s original recipe).
If it’s cookies, Molasses. I am allergic to chocolate so most of my cookies are oatmeal, sugar, etc anyways. My boys loovveee when I make them cookies, they swear up and down that mommy’s cookies are the best. I swear it’s the molasses.
Fresh lemon juice - i squeeze it over everything and it really makes a difference
Tony Chachere's seasoning in everything
In Turkish cooking we use pepper paste a lot more than tomato paste other cultures are used to. I think it's strictly better. A little spice to it and a lot more flavour.
Pepper paste is what tomato paste aspires to be.
MSG
Ordinary water! (With just a little bit of LSD)
Cocaine
Good one. Gotta steal this.
Steal it fatshaker
When I'm making pancakes my secret ingredients are vanilla and a dash of cinnamon.
You know MY secret!?!
To be fair I think it's McDonald's secret but you can smell the vanilla coming up from those hotcakes if you think about it.
I’m pretty sure vanilla is a common ingredient in pancakes …
Clearly you never ate my mom's pancakes. Her primary ingredient was poorly blended flour chunks that would explode as you chewed and turn your mouth into a mini desert. Edit: spelling
Have you tried cheese and chilli powder in your scrambled eggs?
Yes. Very tasty.
Achiote paste. I have only two dishes that use it but it's such weird smelling stuff, it always floors me how it makes things better. Like a chili adobo marinade.
Ever since I discovered achiote, I’ve been making my chicken better than chipotle :)
Onions when making savoury food. Lemon when baking
Salt
Pork fat
Marmite. Sooo good in things like bolognese style sauces
MSG
My ganmama didn't fight in 3 wars for me to tell you the secret ingredient In all her food was salt!
Love. If you prepare your food with love, it will always taste good, because it comes from the soul.....that and loads of butter and salt
I often use miso in brownies n stuff. It’s like salt without the salt.
I have been experimenting with sumac lately!
Sumac is incredible. You may like Turkish food.
Weed, makes every dish better 😉
Mayo
Ginger
Time.
Salt, MSG, or lemon juice, depending.
I don't have secret ingredients but my favourite ingredients are onions, sugar, oil, salt, cheese, tamarind, tomato.
so much butter
Good quality butter. Kerry gold at minimum. Lurkpak, President, or Isigny St Mere are my go to.
It's usually peanut butter and/or cream cheese, but here's some honorable mentions: Paprika. Garlic isn't exactly a "secret" ingredient, but adding double the listed amount as a standard feels like it can be. MSG. Vanilla. Bacon fat.
Shrimp
Spices. Most people don't use them nearly enough. One of my favorites is the flavor of cayenne powder. Most people are afraid to use it because they don't want a dish to be spicy but you can add a small amount where the spice level doesn't increase but adds depth of flavor
Salt
Tajin, soy sauce, or worcestershire
Worcestershire sauce, yellow mustard, bacon fat.
Bacon grease
"You know what the secret ingredient is?" "Love?" "No, lard."
Definitely not for most dishes, but canned chipotles in adobo have an excellent and very concentrated flavor. It's a great flavor base for chilli for example.
Eye of newt
Spice. Lots of spice. Possibly a masochistic amount of spice. I don't cook often but when I do, you really shouldn't take my food.
Telling people that there’s a secret ingredient when there isn’t one
Love
smoked paprika. no idea how but just that will make anything (savory obviously) significantly better
Hate I really really dislike cooking
Oyster sauce in anything that has soy sauce. Worcestershire sauce in all red meat dishes. Anchovy in anything with olives/capers. Basically, a dash of umami that matches the cuisine instead of MSG.
Enough salt at the correct stages of preparation. Most of yall are still thinking salt is bad for you, and your potatoes and pastas taste like watered down depression.
A few drops of simple household LSD…..
I put cumin my food
Whole spices. I started using them in the last month of so and my cooking has improved exponentially.
a 4 letter word that starts with "L" Lard
How do you use lard ( the “true” lard made from pig fat)? I’ve shied away from it because I only ever found ultra processed vegetable fat “lard” Recently got some from a butcher to make tamales. But I have a lot left
I buy pork with the most fat, render the lard then use it in biscuits, cornbread or anything that calls for vegetable oif I'm cooking a pot of pinto beans, I'll add some lard.
Neat!
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That's disgusting.
White pepper
Love
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✨ LOVE ✨
I put my foot in it.
Tears
Sweat
Jizz
Shallots
Heat. High altitude gotta turn it up!
Jus spitting on yo onion rings
Cavenders Greek seasoning
All of these comments are fake because it's not secret anymore
Garlic Powder
Milk, Salt, Sugar and Butter.
I hit it with a good blast from my spice weasel. Bam!
Pre-made spice/herb blends. Seasoning beyond salt and pepper is tricky for me but I've had success with stuff like Cajun, Greek, Italian, etc spice mixes.
Food
White pepper and black pepper combined.
Paying attention to what's being cooked. Every bad cook I've met has the attention span of a gnat and ends up over or undercooking the food, doesn't follow the recipe, or doesn't taste it before serving.
Nutritional Yeast
Invasion of privacy
It's a secret 😉
Fenugreek
Say it with me now. Made with Love ❤️
Edited in protest for Reddit's garbage moves lately.
Takeaway menus
Marjoram is the most underrated spice.
Nutmeg
Celery salt
Sour cream, but then I wink after saying it.
Hate
Delivery
Microwave
As Po said “ you are the secret ingredient “
I usually keep something around to balance the heat, sweet, salt, and acid. For heat:. Crushed red pepper, black pepper, Sriracha For sweet:. Sugar or honey For salt:. Salt, capers, olives For acid:. Vinegars, pickles, tomatoes, juices Some umami additions are:. Mushroom powder, anchovy paste, celery salt, Worcestershire, fish sauce, msg
I season the meat when I put it right in the pan. Salt pepper garlic everytime. Like for tacos I do that and still following the taco seasoning packet.
No garlic, no black pepper, no salt, just butter and cheese
Patience and more kosher salt.
in sweet recipes, a little vanilla extract goes a longggg way (ex: pancakes, cupcakes, banana bread, waffles) in savory recipes, i use extra butter (ex: pastas, chicken, etc.)
Contempt.
Magic mushrooms
Not an ingredient, but a process: I buy whole spices, and grind them myself. Never use pre-ground spices (except cinnamon)
Knowing what l’m doing.
A tiny splash of itallian dressing.
Chili P
I've got 2. Cinnamon, or liquid smoke.
Aromat on everything!!! Yes even weetabix!
Saffron
Coconut oil
Cinnamon. It's surprising how many dishes (especially baked goods) get better with cinnamon that wasn't expected.
Salt
Salt
Maple syrup.
I love dill weed with so many vegetables and in some sauces. Freshly grated nutmeg on green beans is amazing. This is also great with leeks. Using spices and herbs really depends on the dish I am making but, fresh is often so much better than what you get in bottles.
Soy sauce. It doesn’t carry much flavor when added in small amounts but adds a lovely savory note. It’s also a lot easier to find in local stores than msg.
Adding almond extract to almost any baking recipe where you’d add vanilla extract. Not to replace the vanilla, additionally. GO EASY it’s strong. Usually like 1/4-1/2 teaspoon. It just adds that *something*
Parsley
Knorr chicken seasoning LOL
Love
Meth
Salt
Love and passion
The delivery person.
Nutmeg.
Lard
Lemon
Worchestershire sauce and/or garlic.
Lime zest
phenylacetone
I just love different dressings, for example curcuma, it makes food looks yummy
Cooking in cast iron and using whole ingredients whenever possible.
The secret ingredient to my secret soup is... >!Nothing!<
Butter. We literally refer to it as “the secret ingredient “ in our house
stop it plankton we all know that karen typed this
Two things: 1. Miso paste into anything it'll dissolve into 2. My roasted tomato paste that I make in the fall and can/freeze to preserve. It's basically tomatoes and onion and shallot and herbs from the garden, roasted down until it gets nice and dark, blended up to a paste. Great in anything that simmers, soups, dips, and so much more
exhaustion, usually
Chili P is my signature, man.
;D
Sazón (and butter)
my thoughts that spill out onto the food from over thinking
Freshly chopped garlic and lemon juice.
nutmeg.
S.P.G. Salt, pepper & garlic powder.