Do you have a secret ingredient /ck/?
What is it and for which dish?
Old Bay on:
>Vanilla Ice Cream
Actually, Old Bay is good on just about everything.
Is there a secret ingredient in Korean Pancakes?
Lemon salt, and lemon pepper
1/2 cup sea salt
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.
1/2 whole peppercorn medley
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.
hot sauce because no one should be able to taste how bad my cooking is
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.
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.
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
Peppadew, anything especially bolognese, pizza and sandwhiches.
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.
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?
I like you. You have a good palate.
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.
Pleb tier tricks itt
>Gravies, stock based soups
Lemon juice, bayleaf
>any cabbage, kale/spinach broccoli, brussel dish
>ice cream, sorbet
>Macaroni and cheese
A thin drizzle of balsamic reduction
Adding a dollop of cream cheese to Kraft Mac and Cheese changed my life.
White Pepper. Always. It compliments everything
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.
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.
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.
I'll let you in on a little secret for making better guacamole
>take avocado pit
>roast it for 10 - 15 minutes
>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.
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.
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.
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.