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.
LSD My cookies are wild man
Note that LSD is heat sensitive so it should be added after they cool.
It’s not that wild, but I absolutely LOVE blue cheese in a burger.
Yeah, that’s one of those combos I just don’t get to experience any longer.
MSG.
🥰
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.
Add sugar when you’re making salsa, a tiny hint of sweetness is all it takes~
Parmesan in mashed potato. Not enough to be cheesy, just for some unami. Also using grainy mustard.
I like Sour cream in mashed potatoes, but this sounds heavenly. Do you use grated or flaked?
Little bit grated in is all you need. That’s the beauty of cooking with flavour enhancers, you can use more or less depending on how you like it.
My husband sometimes uses mayonnaise. If he told me in advance, I’d have turned up my nose at it, but it worked quite well and I only found out after tasting.
Butter. Butter. More butter. More butter, more better
The taste differential between basic sliced bread bought at Aldi vs basic sliced bread bought at Carrefour is surprisingly measurable.
Butter. Not bread. Butter
This will blow your mind, but bread can be made with butter
Dry sherry in tomato sauce, soups, or anything with beef in it.
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.
Generally, salt or MSG. I find people tend to under-season their dishes, and not layer flavors as they cook.
MSG comes in many forms: cheese, tomato, mushroom, fish sauce, soy sauce, Worcestershire sauce… MSG powder.
I’m not taling Uncle Roger portions here. Just a teaspoon of the naturally occurring stuff, a couple splashes of the sauces, or just or a pinch of straight MSG is all it takes to add a bit of savory depth to a dish. I get good feedback about my cooking. Occasionally I overdo the salt, but no so much as to render it inedible. It helps to move the table wine along.
Back incollege, I was a waitress at an Italian restaurant. A lady came in ordered a dish with lots of tomato in it, then demanded I tell the chef she was allergic to MSG, in an accusatory way. What she didn’t know is that I was going to school for a medical based degree, and recently had a professor go off about how MSG is in tons of foods naturally and not to believe the craze about it being bad for you.
“Oh my gosh! You’re allergic to MSG!?! I’m sorry, but all tomatoes contain MSG. Please choose another dish” … “I’m sorry, ma’am but mushrooms have MSG in them too. I’ll talk to my chef and see what suggestions he might have.”
She changed her tone “I’m not allergic, I just don’t want it added… it’s bad for you… blah blah”
I didn’t get tipped, but it was hella satisfying to passive- aggressively educate her.
Based
^ Not this.
Bog standard “all purpose seasoning” in mac n cheese. Just elevates the whole thing.
What is all purpose seasoning?
I’ve never heard of doing this and it seems extremely strange to me. If I want onion flavor in a dish I would typically chop up an onion.
Marmite.
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.
piss
Now guys, hold it with the downvotes, maybe they have a point. Nutsack, which dishes specifically do you think are improved by piss?
soda water with piss
Emoduck, you just wanted to get hurt, right?
A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.
