Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Funny story. My partner was making mince meat a little while back and instead of adding nutmeg they accidentally added cinnamon. Actually turned out really good!
Coffee: just put like a 16th or 32nd of a teaspoon of cayenne in the grounds, gives a depth of flavour people love. Just a miniscule amount, they should never spot it for what it is.
Specifically cayenne?
Yes, for a specific effect. It gives a smoky depth of flavour and much improves some shitty coffees. The dude here saying a pinch salt, that works too but a different effect.
Use a real fucking measurement Jesus christ
learn to cook
Are fractions upsetting?
A “table spoon” is already not a proper unit, fractions of it are just abhorrent
MSG in everything except eggs. Doesn’t go well with eggs for some reason.
LSD My cookies are wild man
Not sure if secret, but most people express surprise when I tell them I add unsweetened cocoa powder and brown sugar to my chilli con carne.
I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?
Wijko saté sauce. It goes with almost anything. I’ll have no shame in it. My Asian partner does.
Butter - I use it in pizza dough, taco meat, stir fry…
I know what brands of garlic powder to use. Nothing beats fresh garlic, but a pinch of the good stuff is worth 10 shakes of supermarket brand crap.
I just add dill and Vegeta to everything.
Instead of salt I use Tony Chachere’s seasoning. This is a staple in EVERY Louisiana household, so you know it’s the real deal.
Last mile seasoning! Shortly before your dish is ready to serve check for salt acid and heat, and adjust accordingly. This is critical!!!
Bog standard “all purpose seasoning” in mac n cheese. Just elevates the whole thing.
Black salt. Pair with any fruit.
Beans (usually black beans, but I’ve been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can’t remember at the moment, and seitan: wherever most people would use mutilated body parts.
Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn’t matter the cuisine. It goes great in burgers
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