Asklemmy

43948 readers

1177 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

246

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

338 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 8 months ago* (last edited 8 months ago) (1 children)

I've also found that coarser salt works WAY better for certain stuff.

If it is too fine, for some stuff you have to use a ton or it just disappears, and I don't really like the result. But if you get the stuff that comes in giant crystals, that's fantastic for steaks/chicken, stuff where you lay it onto the surface of something to season it. It's like uneven salt lets you have spots that are way saltier than what would be enjoyable if you salted the whole thing that much, and it ends up tasting better than the same amount of salt applied more evenly.

Sauces, or anything where I want it dissolved, is the only time I use the fine stuff anymore.

[–] [email protected] 2 points 8 months ago

I'm pretty much the same way, though I do throw in a bit of fine salt on occasion for the iodine content. I don't eat a ton of seafood which makes getting the rda of iodine difficult.