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What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

339 comments fedilink hide all child comments

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.

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[–] Fondots@lemmy.world 12 points 8 months ago (3 children)

Nutmeg is a criminally underutilized spice, and a little goes a long way. Damn-near everything I cook gets a little bit of nutmeg.

If what you're cooking tastes like it's missing something but you can't quite put your finger on what it is, in my experience most of the time it's acid. My go-to way to add that is with a good squirt of yellow mustard.

A little bit of cocoa powder finds its way into a lot of darker colored savory dishes like stews and such

[–] Pulptastic@midwest.social 4 points 8 months ago (2 children)

I am always put off a bit when I notice nutmeg where it doesn't belong, like in chili. I love it in fall sweets and maybe on roasted squash but that's about it.

[–] thorbot@lemmy.world 2 points 8 months ago (1 children)

Yeah… putting nutmeg in everything sounds fucking awful.

[–] Tuggles@lemmy.world 2 points 8 months ago

Have to agree here. I am not a picky eater, and love just about everything, but nutmeg does not sound at all like something I'd enjoy slipped into dishes. OP I'd be cautious about this one

[–] Numhold@feddit.de 1 points 8 months ago

How can you not like nutmeg in your mashed potatoes?

[–] KingThrillgore@lemmy.ml 2 points 8 months ago

Always, ALWAYS, opt for the nutmeg nut. It keeps surprisingly long and you can make them last up to 2 years with regular use.

[–] johannesvanderwhales@lemmy.world 2 points 8 months ago

Nutmeg... Can't stand the stuff personally, especially when people put it in white sauces for Italian dishes. It's OK in sweet desserts.