this post was submitted on 19 Mar 2024
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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.

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[โ€“] [email protected] 29 points 7 months ago (1 children)

Citric acid. It's like adding lemon juice, except without any added moisture, so it works where too much moisture could pose a problem, like when you are making a pizza, nachos, or frying something in oil. It also never goes bad and is incredibly cheap, I use it all the time and am not even halfway through the $15 bag I bought like 8 years ago.

[โ€“] [email protected] 10 points 7 months ago

You can also add citric (and malic and tartaric) acid in the right proportions to turn a sweet juice like orange or pineapple into the equivalent of lime or lemon, and then use that juice like you'd use lime or lemon in cocktails or other recipes