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.
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.
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Not heard of gochugaru - how did you come across it?
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I feel like this is a reference or an in joke?
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As a filling?
Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.
Do you use fresh or dried curry leaves?
Both. Although dried ones stay longer and are easier to crush by hand.
Good to know since dried are much easier for me to get hold of.
Unsweetened cocoa powder in my chili. I’m not sure how common/uncommon that is, but everyone I’ve ever told looks at me like I’m crazy, right before asking for a 4th bowl. At least Alton doesn’t think I’m crazy.
If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.
MSG.
🥰
MSG. It’s amazing.
Honestly improves everything I add to any type of meat or sauce.
Put it on your popcorn too!
Why have I never thought of this? I use MSG everywhere I can and this never occurred to me - thank you!
Along those same lines: Chicken bullion powder with MSG.
Great minds… ;)
I really need to grab a pack next time I hit the local Asian supermarket.
what’s MSG?
MSG is the king of flavor!
Basically a salt that triggers pure umami flavor. It’s an easy add for dishes where you don’t want to use another umami booster like worcestershire or fish sauce.
Monosodium glutamate. Makes things taste more savory. Also causes furries to make in-jokes about family unfriendly topics.
Make Shit Good
My sugary gonads
Mobile Suit Gundam
Metal Sear Golid
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.
Marmite.
MSG in everything except eggs. Doesn’t go well with eggs for some reason.
Bahaha someone else on here recommended MSG and I was like, “Oh yeah, I should go make some eggs and sprinkle some MSG on there.”
In my experience it goes well with eggs too!
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?
Last year I picked a huge amount of mushrooms in the forest, dehydrated them (you can buy a dehydrator or use an oven) and ground them to a powder.
I put mushroom powder in damn near everything I cook, gives it a nice hit of umami.I never pick any mushrooms which could potentially be confused with anything toxic. Even if I’m 99% sure, that’s not enough.
Dried shiitake mushroom powder slaps hard
