Dashi. Makes dishes get a lot of umami.
this post was submitted on 19 Mar 2024
246 points (96.9% liked)
Asklemmy
43947 readers
788 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy π
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
Black salt. Pair with any fruit.
When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.
Pumpkin pie. Add cardamom.
Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.
hominy in chili
Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
load more comments
(4 replies)
Ground fennel seed.
People use it for chicken, fish and broth and it's great in all of them but it realy shines in salads.
I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be "healthy". But that changed when I started adding fennel seed.
Now, whenever I make salad I start by adding a ton of FS, think "shit, I added too much", sit down to eat it only to get back up amd add more.
load more comments
(5 replies)
Sliced watermelon with Tajin spice is the food of the gods.
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.
load more comments
(3 replies)
Salt, butter and garlic. But I have a feeling my secret ingredients aren't all that secret.
Scrambled eggs. Add some cream and onion.
Add two or three tablespoons of sugar when you're making a batch of salsa, just a tiny hint of sweetness is all it takes~
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.
