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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 [email protected] to c/[email protected]

315 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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[–] [email protected] 57 points 8 months ago (7 children)

Couldn't tell you. Every time I make something really good that's worth repeating, the recipe is immediately wiped from my mind forever. It's like some monkey's paw curse that I can only make the thing the most delicious way once.

Also, butter.

[–] [email protected] 7 points 8 months ago (1 children)

I have the same issue with seasonings. I can never remember how much of what i used to make a perfect dish. With all the smart things being made, what we need are smart seasoning containers, just think after a long cooking you sit down to eat and can pull up an app to see you used 2 grams of this 5 grams of that. You mark the dish then next time you're cooking you pull up the app and it reminds you on how much to use.

[–] [email protected] 5 points 8 months ago (1 children)

You could weigh the containers before and after

[–] [email protected] 2 points 8 months ago* (last edited 8 months ago)

Im to dumb and lazy too do that. Hence why smart containers would be nice.

[–] [email protected] 4 points 8 months ago

I still pine for that ham bone soup I drunk-made after Christmas that one times.

[–] [email protected] 3 points 8 months ago (2 children)

The other secret ingredient is .... time

Often I'll make something and it doesn't quite taste that great immediately after making it ... especially tomato based recipes

Then when you let it sit for a day ... it tastes a whole lot better the next day.

[–] [email protected] 3 points 8 months ago

True. A lot of sauces are the best in leftovers, but every time, I'm like, "no, this doesn't taste right, it's not good, mom taste it and help me," and then she's like, "yeah dummy, it's been on the stove for 5 minutes, give it some time." I'm not patient.

[–] ryathal 2 points 8 months ago (1 children)

Tomatoes are shy and take time to work into a dish. That's why I like to have my sauce simmering before I start the water when making pasta.

[–] [email protected] 2 points 8 months ago

I get the same. I make something that everyone says is delicious and I genuinely have no idea how much of what went in. I guess it just comes with knowing the basics well enough.

[–] [email protected] 1 points 8 months ago

That's why I'm designing a recipe app where I can keep notes etc for everything I make.

[–] [email protected] 1 points 8 months ago

the recipe is immediately wiped from my mind forever

You guys are getting recipes? Jk.

Smell, taste, and timing are the keys to great food. Take a whiff and add what's missing.

Methodical testing is for sharing results after you have a solid grasp of what tastes good.