this post was submitted on 19 Mar 2024
246 points (96.9% liked)

Asklemmy

43801 readers
764 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!

  1. Open-ended question
  2. 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.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

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

founded 5 years ago
MODERATORS
 

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.

(page 2) 50 comments
sorted by: hot top controversial new old
[–] [email protected] 8 points 7 months ago

Roasted garlic and/or roasted bone marrow. Soups, meat rubs, compound butters, whatever. The depth of flavours those two things add by themselves is amazing.

[–] [email protected] 8 points 7 months ago (2 children)

I just add dill and Vegeta to everything.

[–] [email protected] 5 points 7 months ago (1 children)
load more comments (1 replies)
load more comments (1 replies)
[–] [email protected] 8 points 7 months ago

Sugar.

People are far too afraid of it. Add a tablespoon to bolognaise: Instant improvement.

Also, balsamic vinegar. There’s very few savory dishes that aren’t improved by a table spoon.

Also, Worcestershire Sauce. Can’t deny the umami.

And yes, nutritional yeast.

[–] [email protected] 7 points 7 months ago

Mirin! And other stuff you'd find at Chinese, Korean, Japanese, Thai, Vietnamese, etc stores. Like the different types of sauces and ingredients you can get from them can often mix very well with traditional American foods.

[–] [email protected] 7 points 7 months ago

A lot of these are adding umami to dishes. For an umami bomb that doesn't taste like any particular ingredient you can blend together soy sauce, fish sauce, and tomato paste in smaller amounts and add the to your dish.

[–] [email protected] 7 points 7 months ago* (last edited 7 months ago)

I try to remember that book "salt fat acid heat" when i am making up a dish from the food in the fridge/pantry when trying to decide what might work.

[–] [email protected] 7 points 7 months ago (1 children)

I just tried making sugar cookies, adding black sesame powder and replacing a portion of the butter with sesame oil. These cookies slap.

load more comments (1 replies)
[–] [email protected] 7 points 7 months ago (2 children)

Parmesan in mashed potato. Not enough to be cheesy, just for some unami. Also using grainy mustard.

load more comments (2 replies)
[–] [email protected] 7 points 7 months ago (1 children)

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.

load more comments (1 replies)
[–] [email protected] 7 points 7 months ago (2 children)

Cinnamon. Goes well with more savory things than I ever expected.

load more comments (2 replies)
[–] [email protected] 7 points 7 months ago* (last edited 7 months ago) (1 children)

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.

load more comments (1 replies)
[–] [email protected] 6 points 7 months ago* (last edited 7 months ago) (1 children)

Old Bay in home made hamburger mix. Only do it if you're using an 80/20 mix because the flavor stands out too much if you use lean hamburger.

load more comments (1 replies)
[–] [email protected] 6 points 7 months ago (1 children)

A small splash of amaretto in macaroni and cheese. Only about a cap full, or one teaspoon, gives it an amazing sweet and salty flavour.

I discovered this incredible recipe one night when I was preparing some mac-n-cheese only to discover I was completely out of milk, and had to substitute the next best liquid I had on hand.

[–] [email protected] 5 points 7 months ago

Okay, that is definitely out there! I'll try to remember that next time we have amaretto and are making mac n cheese!

[–] [email protected] 6 points 7 months ago (3 children)

Actually my friends recipe.

Root beer float: Ingredients: Root beer, vanilla ice cream and just a touch of Kalua.

load more comments (3 replies)
[–] [email protected] 6 points 7 months ago (7 children)

If it’s tomato heavy, add sugar, neutralizes the acids a bit and makes it easier if you suffer heartburn.

When I grill burgers I mix in an egg and breadcrumbs. The egg seals in the juices and the breadcrumbs stabilize it. Garlic salt and Lowry’s seasoned salt mixed in as well.

In fact garlic salt and Lowry’s finds their way into most meals in the house. Great combo for almost any meat and most veggies.

load more comments (7 replies)
[–] [email protected] 6 points 7 months ago (7 children)
  • Soy sauce
  • flax seed oil in tomato sauce
  • lime juice
  • yeast extract

Vegans know how to cook haha

load more comments (7 replies)
[–] [email protected] 6 points 7 months ago (1 children)

Worcestershire Sauce. It adds umami (anchovy drippings), smokiness (tamarind and molasses), acidity (vinegar), and salinity (anchovy drippings).

load more comments (1 replies)
[–] [email protected] 6 points 7 months ago* (last edited 7 months ago) (1 children)

Tomato sauce and everything hot tomato, especially if you use canned tomatoes, needs a bit of sugar. It makes it 100% better. It does not make it sweet, but all the flavors of the tomato just pop while otherwise it is only sour and bland.

load more comments (1 replies)
[–] [email protected] 6 points 7 months ago

Hungarian paprika and MSG

[–] [email protected] 5 points 7 months ago
[–] [email protected] 5 points 7 months ago

Wijko saté sauce. It goes with almost anything. I'll have no shame in it. My Asian partner does.

load more comments
view more: ‹ prev next ›