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Do you have a secret ingredient /ck/?
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 160
Thread images: 30
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Do you have a secret ingredient /ck/?
What is it and for which dish?
>>
>>7242913
I know Putin's fav is Polonium.
>>
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>>7242913
Yes.
Cayenne pepper. Every dish.
>>
>>7242921
Black pepper for me.
>>
A few spoonfuls of water laced with LSD
>>
>>7242921
god damn that is one
freakishly
tiny
wooden
spoon
>>
>>7242968
>When I get the reference
>>
Dunno, whenever I make a curry it almost always benefits from some brown sugar
>>
>>7242913
Asafoetida. Not every dish, but a helluva lot of 'em.
>>
Maggi
>>
I have a vegetable stock seasoning salt.

It's chock full of MSG.

I put it in everything savoury to make it easily delicious.

And no one knows.
>>
>>7242913
lemon pepper

ha no, really, it's crushed up habanero doritos
>>
>>7242913
fish sauce in italian red sauce
>>
>>7242962
dis nigga. That or bacon bits on burgers
>>
>>7242913
pinch of salt in almost every cocktail. Brings out flavors.
>>
>>7242913
Yes. It is salt. Also cilantro, it goes in everything.
>>
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>>
Old Bay on:
>All Seafood
>Popcorn
>Steak
>Chicken
>Pork
>Salad
>Potato Chips
>Bagels
>Deviled Eggs
>Vanilla Ice Cream
>Bloody Marys
>Pasta Sauce
>Soup
>Fondue
>Tamale
>Hot Chocolate


Actually, Old Bay is good on just about everything.
>>
>>7242913
Love
>>
>>7242913
seasoning "for chicken"
>>
>>7243142
>cilantro
You mean soap? please dont do this anon
>>
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All Purpose sauce.

Goes with everything.
>>
>>7242913
Basil for asparagus.
>>
>>7242913
Fish sauce and ground porcinis for any soup, sauce, or braising liquid.
>>
>>7242974
>30% Iron chef
>>
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>>7242913
Butter.
Every dish.
>>
>>7242913
>heavy cream
>carbonara
>>
sugar in tomato sauce
>>
Is there a secret ingredient in Korean Pancakes?
>>
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garam masala and booze

i'm all over those shits
>>
>>7243156
aw same.
>>
Lemon salt, and lemon pepper

Lemon salt:
1/2 cup sea salt
1 lemon

Put sea salt into pan on low and squeeze 1 lemon's worth of juice on to it through a small mesh strainer. Stir well and let sit until all moisture has evaporated and place into a spice jar of your choosing.

Lemon pepper:
1/2 whole peppercorn medley
1 lemon

Crush 1/2 cups worth of the pepper medley with a mortar and pestle until coarse (or fine depending on your preference). Put into pan on low and squeeze 1 lemon's worth of juice on to it through a small mesh strainer. Stir well and let sit until all moisture has evaporated and place into a spice jar of your choosing.
>>
Eggplant in lasagna
>>
>>7242913
salt and pepper
>>
>>7242913
Love. :^)
>>
Sugar when I make curry.
>>
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>tfw nutmeg on top of hot crab dip
>>
The secret ingredient is CRIME
>>
>>7243211
>mang tomas
my fucking nigga
>>
put a spoonful of liverwurst into the sauce when making chicken supreme
>>
>>7243028
You mean Knorr?
>>
>>7242913
hot sauce because no one should be able to taste how bad my cooking is
>>
>>7243103
try anchovy paste instead, same result
>>
>>7243169
don't be a dip just because you have shit genes
>>
It's not exactly secret, but
>pinch of salt in most desserts/drinks
>bit of sugar in most savoury dishes
both are great for boosted flavour and balance
>>
>>7242913
I put cinnamon in my meme chili
Not that im the only one who has thought of that
>>
>>7242913
MSG

gives me a peculiar thrill when my supposedly intolerant Aunt loves my food

Kill all hippies
>>
>>7244837
Most of the flavour is in the zest. You would get better lemon salt/pepper from simply zesting it into the salt without adding and boiling off any juice.
>>
>>7244837
Im gonna try this
>>
>>7243708
this

also:
powdered sugar on pan seared steaks
>>
>>7245646
I think you would enjoy Heston's idea of putting skim milk powder on chicken wings/thighs before browning them.
>>
>>7243034
>>7245602
You guys are bad
>>
Not really a secret ingredient, but scrambled eggs taste 10x nicer if you do this.

When you've stirred them to the point that they start to look like cat puke over low heat, that's the perfect time to put in salt, pepper, chives, and oregano.

Put that shit on toasted sourdough and feel your balls melt on that first bite.
>>
>>7245701
When I go outside I don't even put SPF 30 on, just SPF 15
>>
Worcestershire Sauce.
Everything.
>>
>>7243261
>Battle soylent green
>>
>>7242913
garlic
everything
i am a line cook
>>
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>>7245590
surely he means this
>>
>>7242973
Bro you don't have a wooden spoon that small? I got a cherry.
>>
Fresh yoghurt with garlic and fresh cucumber and a bit of salt as a great refreshing sauce for any meat dish.
>>
>>7243148
Predictable.
>>
>>7243169
I feel bad for the people who can't enjoy cilantro because of this. Surely you know you're just fucked up and that cilantro is boss right?
>>
>>7245602
You're a lil shit.
>>
>>7245925
Add dill
>>
>>7245856
>i am a line cook
i am sorry
>>
Good roasted paprika
>>
Deep fried onions on burgers. *mouth waters* *licks lips*
>>
>>7245949
Yeah, also I meant to say curd instead of yoghurt. Cucumber gives a lot of fluid so curd makes a better base instead of yoghurt which is pretty thin already.
>>
>>7243103
I was also going to say fish sauce. Just using a tiny amount of that instead of salt can be a game changer.

Especially useful in thai curry sauces.
>>
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>>7245548
>>
Lemon juice on my omelettes/scrambled eggs. I haven't seen anyone else try it but I always miss it if it's not there.

And it's not a secret but lemon/lime juice in lager is nice, especially if the lager's gone a bit stale and flat.
>>
>>7245925
>>7245969
how the fuck is tzatziki a secret ingredient?
>>
>>7246197
reminds me of Heston's super buttery potato mash with lime jelly cubes
>>
>>7246286
It's tasty and goes perfect with every meat, especially when something is quite heavy.
>>
>>7246298
No shit Sherlock. That's its main use.
Why don't you tell us about your secret blend of oil and vinegar that goes well with salads?
>>
>>7246313
You don't need any oils, just cut up the veggies and use tzatziki as the bridge between your main dish and your salad.
>>
>>7246319
Are you literally retarded or just trying to troll?
>>
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>>7246313
Try using fresh tzatziki instead of milk the next time you make bolognese sauce. The subtle sweetness of the tomatoes really works well with the tangy punch of the yogurt, and the crunch of the cucumbers is a good contrast to the tender meat sauce

It's money, baby
>>
>>7246331
Fuck off if you're going to be obnoxious.
>>
Peppadew, anything especially bolognese, pizza and sandwhiches.
>>
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>>7242913
I'll give u a hint:


it's semen.
>>
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Banana in sugar cookies.
>>
>>7242913
Love. I distill it fresh from my girlfriends' hearts. The only problem is getting rid of the rest of the body.
>>
>>7245601
Cinnamon and dried hot peppers is a GOAT combination.
>>
mushroom soy sauce is the secret to good japanese curry. highly recommend it
>>
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I make my own chili pepper powder.

Its fantastic on red meat, poultry, fish, vegetables, even on vanilla ice cream.

Takes a while to make and likewise I make it every Xmas as a present for my friends and family. They pester me every year starting in October.

Has 5 chiles and a secret ingredient.
>>
>>7242913
Nutmeg
Clove
Fennel fronds
Chives
Lemon zest
Bleu cheese
Roasted garlic oil
I have a bunch of different secret ingredients depending on the flavor profiles of the dish I'm cooking
>>
Allspice. In everything allspice
>>
>>7242913
Extra bullion.
>>
I don't know why they tell you to put the seasoning pack in last, when you boil it with the ramen the noodles become infused with the flavor.
>>
Sweet paprika. Has a good, light flavor that I personally love.
>>
>>7246976
My sister once boiled shrimp in allspice because she thought it was Old Bay... allspice doesnt go well with seafood.
>>
a bit of olive juice makes for a zingy sub sauce
>>
>>7242913
anchovy

for bolognese sauce
>>
>>7246930
what's the fucking secret ingredient.
>>
>>7248405
So it's a little bit more like a puttanesca sauce? Interesting.
>>
>>7246466
Ooh, I know this. Is it nutmeg?
>>
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>>7248449
ill never tell
>>
Tumeric

Pizza topping
>>
>>7242913
sweat and tears
>>
I tend to add a dash of 'cha to most things.
Gives a bit of a kick.
>>
I'm so glad that spoilers work on /ck/ now.

My secret ingredient is ██████.
>>
>>7243034
Vegeta @ super saian levels?
>>
Honestly MSG makes every savory dish better.
>>
>>7243153
I had a dream about old bay
im australian
never used it
weird
>>
>>7246170
Who doesnt use fish sauce in thai curries boat?
>>
>>7243542
Oh yeah, that's a good one. I like to use bacon fat in almost everything. Even just a little bit rounds out the flavor like butter does. Searing or browning in bacon fat, or lard isn't really a global secret or anything. That used to just be how everyone cooked. Anyway. I'm not a fatty. Are you a fatty?

>>7245599
I like you. You have a good palate.
>>
I put a few tablespoons of nutmeg in all my dishes.
>>
cumin in my soy sauce
>>
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>>7245548
>>
>>7246760
Do you just mash it into the cookie dough? How much for how big a batch?
>>
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>>7244766
Mini dried shrimp?
>>
>>7242913
If you want to make carbonara, but are out of cream, just use mayo instead!
>>
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>>7246334
>Bolognese
>Yogurt
>Fucking Cucumbers?!
>>
MSG
>>
>>7244837
I thought lemon pepper was made with the zest rather than the juice. Your way sounds like a waste of time and probably wouldnt taste as nice.
>>
This shit to any type of alfredo I make.
I've recieved multiple compliments at how it's better than the expensive italian restaurants, and I work in a shitty bar. It's amazing without this stuff, but this just makes it better.
>>
>>7242913
Pleb tier tricks itt
>Gravies, stock based soups
Lemon juice, bayleaf
>mashed potatoes
Mayonnaise
>any cabbage, kale/spinach broccoli, brussel dish
Nutmeg
>ice cream, sorbet
Vodka
>hot cocoa
Nutmeg, cayenne
>Macaroni and cheese
Yellow mustard
>Fruit anything
A thin drizzle of balsamic reduction
>>
>>7252888
Get the garlic plus one of these, shit's amazing.
>>
I put vanilla extract in waffle batter
>>
>>7250707
that's disgusting
>>
>>7244837
Zest lemon, dry in oven, and then add to salt/pepper
>>
>>7254691
it's not for you
>>
Love
>>
Love.
>>
>>7242913
dried, crushed olives on pizza, pasta and meat
>>
>>7255838
also dried limes are nice in soups
>>
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Adding a dollop of cream cheese to Kraft Mac and Cheese changed my life.
>>
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>>7242913
White Pepper. Always. It compliments everything
>>
>>7251238
>carbonara
>cream
Bitch are you trying to start a war here?
>>
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Feta cheese. No really, if you have a really savory dish that is just missing something salty, briny, sweet and creamy that shit will fix it. Burgers, steak, on peppers and sausage, salad, pizza, sandwiches, veggies, eggs and pasta. If you get the stuff packed in brine you can use the brine to make a really nice salad dressing or in mayo for sandwiches.
>>
>>7256249
>compliments
LOL I think you mean it condiments everything
>>
>>7256304
it's great pureed into zaziki
>>
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I grind a little bit of a Mexican hot chocolate bar (Abuelita is the standard) into chili. Also coffee - either espresso ground or the actual liquid.
>>
>>7256256
if cream has you worried, I suggest you never ever enter carbonara into the youtube search.
https://www.youtube.com/watch?v=K-PKO2FrdPY
>>
>>7256478
I dunno man, the Youtube videos I had watched all insisted carbonara sauce was pepper + egg + parmesan reggiano.
>>
Oregano.

It's popular with witches from Disney movies.
>>
>>7242913
I have two secret ingredients for two different dish types.

The first is a bottle of Hon-Mirin that I found one day at a Japanese food shop. I don't know how they smuggled it over but I know it's not supposed to be stateside. The sweetness of Mirin plus the higher alcoholic backbone makes crazy good teriyaki when mixed with the usual suspects - soy, garlic and ginger.

The other was an accident, I used real bitter almond oil in a snickerdoodle recipe and then decided to brown the cookies. The chemical reaction produced cyanide... I had to throw the cookies out.
>>
>>7242973
Actually, Chef John is just a big guy.
>>
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MSG 2 be quiet honestly.
>>
>>7242913
I'll let you in on a little secret for making better guacamole

>take avocado pit
>roast it for 10 - 15 minutes
>peel it
>cut into thin slices
>mix into the guac

It tastes a bit nutty and has a great texture, also makes guac a fuck ton more nutritional. There's really a lot you can do with roasted avocado pit, but working it into avocado dishes is fast and easy.
>>
>>7248598
Use Slap ya Mama, its a pretty great spice for anything.
>>
>>7256641
What temp to you roast them at?
>>
rendered fat from chicken skin to broths
>>
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>>7242913
I use a lot of duck fat honestly. Tastes good with most stuff that needs to be cooked in butter or oil. I once made popcorn in it too and it was absolutely wonderful. Also does wonders for potatoes and of course meat.
>>
>>7257031
I hope to god you are letting people know you are slipping DUCK FAT into their food......
>>
>>
Wild oregano. The domestic variety can't even compare.
>>
>>7257037
Duck fat is suitable for vegans because it's not meat.
>>
Cocoa powder is underused, in lots of sauces or chili it can add some depth and balance out flavors. I also like to add lots of wine to anything I cook. Celery root and fennel bulb in soups.

>>7256510
For you.
>>
>>7256641
>>7256963
It's bullshit. Avocado pits taste extremely bitter and of very little else. The texture is both grainy and rubbery and the only way not to ruin food with them is to grind them up finely and add only a small amount. Their health benefits are questionable at best at the quantities you can consume without gagging.
>>
Sambal oelek in my burger patties
>>
Hot sauce in everything
>>
>>7257194
Dont do this. Spicy food upsets my stomach
>>
>>7257096
Vegan here, is this true?
>>
Vinegar in hummus
>>
>>7242913
>paprika
>any pizza ever
>>
Garlic salt. It's the best.
>>
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>>7258667
>>
a pinch of sage on everything
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